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4 Ingredient "reese" Eggs

In a medium bowl, mix 2/3 cup nut butter of choice (I actually used a combo of peanut and cashew as I didn’t have enough PB on hand), 1 tbsp maple syrup and 1-2 tbsp of coconut flour (use 1 tbsp first to see how the consistency turns out - it should resemble cookie dough and shouldn’t be overly runny. If too runny, just add a little more flour) Mix until combined With a cookie scoop or. . .

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Servings: 8

Prep Time: 00:00

Cook Time: 00:00

Main Ingredients

2/3 cup pb or cashew butter, or any natural nut butter

1 tbsp maple syrup

1 - 2 tbsp coconut flour

90 dark chocolate (i used % cacao)

Preparation

1In a medium bowl, mix 2/3 cup nut butter of choice (I actually used a combo of peanut and cashew as I didn’t have enough PB on hand), 1 tbsp maple syrup and 1-2 tbsp of coconut flour (use 1 tbsp first to see how the consistency turns out - it should resemble cookie dough and shouldn’t be overly runny. If too runny, just add a little more flour) Mix until combined

2With a cookie scoop or spoon, form dough into balls (you can also use your hands) and place on baking sheet lined with parchment paper. Using the spoon or your fingers, press lightly on dough to slightly flatten

3Freeze for about 30-40 mins. Take “eggs” out of freezer and melt chocolate (I used 90% cacao but try and use at least 70% if 90 is too bitter for you)

4Using a fork, quickly dip each egg into the melted chocolate and cover evenly. Drizzle some more chocolate over each egg using a spoon. Sprinkle some sea salt if desired (this enhances the flavour soo much!)

5Freeze for about 2 hrs or until firm

6I like them left overnight and then you can store in the freezer afterwards. Should make about 8 large eggs! Enjoy!

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