Mother Butter Copycat Reese's Eggs

We love to take a classic and put an allergen-friendly Mother Butter spin on it! With Easter around the corner, it was time to take on Reese’s eggs. Mother Butter eggs are nut-free and vegan with only 5 simple ingredients. They are lightly sweetened with a bit of maple syrup, and coconut flour not only keeps these gluten-free but also gives the inside of the egg the right texture. This is a candy you can feel good about eating and sharing with the kids!
Make a few extra to store in the freezer - you’ll want to have them on hand regardless of season. 

Equipment: two small bowls, measuring cups, measuring spoons, spatula, spoon or fork, parchment paper, plate or baking sheet

Ingredients: makes around 8-10 small eggs 

• ⅔ c Mother Butter
• 2 tsp maple syrup
• 2 tbsp coconut flour 
• Pinch of salt
• ⅔ c semisweet dark chocolate
• 1 tsp coconut oil 

Method:

• In one small bowl, mix together Mother Butter, maple syrup, coconut flour, and salt. 
• Shape around 1-2 tablespoons of dough into egg shapes. Place on parchment lined plate or baking sheet.
• Chill eggs in the freezer to firm up for around 30 minutes.When eggs are set, they can be dipped.
• Melt chocolate and coconut oil together in a small bowl in the microwave in 20 second increments.
• Using a fork or spoon, lower each egg one at a time into chocolate and flip to coat.
• Put eggs back on the parchment lined plate or sheet.
• Store in the freezer in a sealed container once set.

Tips/Swaps

• If the dough feels loose, add another teaspoon of coconut flour and stir to combine before adding any more. It absorbs fast!
• Coconut flour is great for absorbing moisture, and it is difficult to swap. 
• Dip the eggs in milk or white chocolate instead of dark. 
• Honey can be used in place of maple syrup.

About The Author: Olivia Portelli

Olivia is a Certified Master Level Nutrition Consultant through American Fitness Professionals & Associates. A graduate of the Restaurant School at Walnut Hill College and former Philadelphia pastry chef for Starr Restaurant Group, she decided to help people with health and wellness after spending a decade working in professional kitchens preventing her own burnout through lifestyle, nutrition and movement. She is passionate about the fact that healthy food can taste great and loves to blend her cooking and nutrition knowledge!