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"REESE'S" PEANUT BUTTER BALLS (or EASTER EGGS)

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Photo credit @thomsgarth

Photo credit @thomsgarth

I have been making versions of my favourite Reese’s Peanut Butter treats for years and finally decided it was time to get them up on the blog!  I must say, I absolutely love these healthier copycat candies. They’re rich and creamy with that chocolatey peanut buttery goodness we all know and love.  You’ll barely believe that they’re refined sugar-free, vegan, low-carb/keto, and easily modified to be paleo and nut-free, too!

Ingredients for 12 to 14 balls or “eggs”:

  • 1 cup natural peanut butter, smooth or crunchy, depending on preference (substitute almond butter or Sunbutter for paleo/nut-free)

  • 1/3 to 1/2 cup Swerve zero calorie confectioners’ or Lakanto sugar-free powdered monk fruit sweetener (use 1/2 cup for sweeter candies)

  • 1 tsp pure vanilla extract (optional)

  • 1/4 tsp pink Himalayan salt (the salt takes these to another level!)

  • 1 to 4 Tbsp unsweetened powdered peanut butter, powdered almond butter, coconut flour, or almond flour, adjusted to desired consistency

  • 1 cup sugar-free chocolate chips (such as Lily’s Sweets)

  • 2 tsp coconut oil

  • optional: Maldon salt flakes, multicoloured coconut icing (recipe below), or additional powdered almond/peanut butter or confectioners’ for decorating

REESES PB EASTER CREAM EGGS.jpg

Directions:

  1. Line a baking sheet with a silicone liner or parchment.

  2. Mix together peanut butter, sweetener, vanilla, and salt to form a sticky dough.  If the dough seems too runny, stir in powdered peanut or almond butter, almond flour, or coconut flour, one tablespoon at a time, until a dough-like consistency is achieved.  The mixture should be able to hold its shape for molding. Given how variable the texture of peanut butter can be, I have needed anywhere from 0 to 4 Tbsp.

  3. Using a tablespoon, scoop out rounds of dough and form into balls or “egg” shapes.  Place on parchment and freeze for 30 minutes.

  4. Near the end of the freezing time, melt together chocolate chips and coconut oil over very low heat, stirring frequently until smooth.  I like to use a double broiler if possible. Remove from heat.

  5. Dip balls or “eggs” one-at-a-time in melted chocolate, making sure to coat evenly, and place back on parchment.  Repeat until all the balls/eggs have been coated with chocolate. Sprinkle with flaked salt as desired.

  6. Freeze for 10 minutes then sprinkle with salt flakes as desired. Refrigerate until firm, at least 45 to 60 minutes, but preferably overnight. Drizzle with additional chocolate as desired or top with multicoloured coconut icing (recipe below) if you’re feeling extra fancy!

“Reese’s” Peanut Butter Balls/Eggs can be stored in an airtight container in the fridge for a week or frozen for up to 2 months.

“Reese’s” Peanut Butter Balls topped with powdered almond butter and Swerve confectioners’.

“Reese’s” Peanut Butter Balls topped with powdered almond butter and Swerve confectioners’.

Photo credit @thomsgarth

Photo credit @thomsgarth

Vegan Vanilla Coconut Icing

This recipe requires coconut cream.  If coconut cream is not available, you can use the solidified cream from the top of refrigerated full-fat coconut milk.  The liquid can be reserved and used later (perhaps in a tasty smoothie!).

Ingredients:

  • 1/2 cup well-chilled coconut cream

  • 1/2 tsp pure vanilla extract

  • Swerve or Lakanto sugar-free sweetener, pure stevia, or sweetener of choice, adjusted to taste

  • optional red beet crystals (pink icing), Blue Majik spirulina powder (blue icing), or matcha (green) for colouring

Directions:

Put the cold coconut cream, vanilla, and sweetener into a bowl.  Beat until smooth.  Add red beet crystals, blue spirulina, or matcha powder to colour as desired.  Use immediately or refrigerate until ready to use.