Need the perfect Easter treat hold the long list of ingredients? Try this spin on the favorite Reese's PB eggs using AB instead! (V+GF)
Prep Time30minutes
chilling time1hour
Total Time1hour30minutes
Servings12eggs
Ingredients
1/2cupraw almond butter
1/4cupmaple syrup
2/3cupalmond flour
2teaspoonsarrowroot starchor cornstarch
1/2teaspoonvanilla
1/4teaspoonsalt
2teaspoonscoconut oil
2/3cupabout 120g dairy free semi-sweet dark chocolate, roughly chopped
slivered almonds for toppingoptional
Instructions
Combine almond butter, vanilla, and salt and mix until smooth. Add in the almond flour, arrowroot, and syrup and gently fold in until it all starts to form a dough-like mixture.
Divide the dough into balls (about 1 tablespoon each) and shape into eggs or use a candy egg mold like like this one" class="instruction-link" target="_blank">this one. Also, if the dough seems a bit sticky to work with then chill it for about 30 minutes. Place on parchment covered baking sheet or plate. Refrigerate for 1 hour or freeze for at least 30 minutes.
After cooling the eggs, melt chocolate and oil in a double boiler over low heat. Dip each egg into chocolate and turn to coat all sides before placing it back on the tray. If desired top with slivered almonds. Repeat with all eggs. Allow Chocolate to cool completely then use a thin spatula to loosen from pan. Store in an airtight container. (P.S. these are so good chilled!)