Allergy-Friendly “Reese’s” Chocolate Eggs/Balls
We were in charge of hosting Easter at our house this year, so I decided to make a ton of treats since I’ve been doing so much baking lately and no one else really gets a chance to try the food I make besides my immediate family; they only see the pictures online.
Plus, the holidays are usually always extremely busy, but I actually had time this year, so I went a little crazy. I made Paleo Cherry Amaretto Pie, Homemade Paleo Peeps, Grain-free/Dairy-free Cassava Flour Brownies, and of course, Allergy-Friendly “Reese’s” Chocolate Eggs. While they all turned out great and there was nothing but positive feedback, I took a vote and the favorite turned out to be the “Reese’s” Chocolate Eggs, so that was my inspiration for today’s Recipe of the Week.
- For the eggs/balls:
- 1 cup sunflower seed butter (can be substituted for peanut butter or any other nut butter)
- ½ cup pure maple syrup
- 3 tablespoons coconut flour
- A sprinkling of sea salt
- For the chocolate coating:
- 1 cup Enjoy Life Foods dairy-free mini chocolate chips
- 1 tablespoon coconut oil
- My Whipped Chocolate Frosting (optional for zig-zag decoration)
- First, combine all the ingredients for the eggs/balls in a medium-sized mixing bowl until a nice dough is formed.
- Next, Place the dough in the freezer for about 10-15 minutes so that it firms up and is easier to work with.
- Then, while the dough is firming up, line a baking tray with parchment paper.
- Next, once the dough is easier to work with, remove it from the freezer and begin to form eggs or balls from the dough with your hands. I used about one tablespoon for each one. Place the eggs/balls on the parchment-lined baking tray and then place them in the freezer.
- Then, while the eggs/balls are firming up in the freezer, melt the mini chocolate chips and coconut oil over a double boiler on the stove.
- Next, once the chocolate is melted, remove the eggs/balls from the freezer and begin to dip each one in the chocolate, fully coating all sides and then placing them back on the parchment-lined baking tray.
- Then, once all the eggs/balls are fully coated with chocolatey goodness, place them back in the freezer until the chocolate has fully hardened.
- Finally, when the chocolate has fully hardened, you can choose to serve them right away or decorate them by piping on the Whipped Chocolate Frosting with a small, round cake decorating piping tip.