These peanut butter eggs are a Reese's copycat that needs just 4 ingredients! No dairy and no refined sugar needed, they are easily made low carb and much healthier than the original!
In a large mixing bowl, combine your coconut flour, peanut butter and maple syrup and mix until combined.
Line a large plate or tray with parchment paper. Slightly wet your hands and form egg-shaped domes with the peanut butter mixture.
Melt your chocolate chips of choice. Dip the peanut butter eggs into the chocolate, ensuring they are fully coated. Place back on the parchment paper and refrigerate until the chocolate has firmed up.
Notes
* For a keto option, use sugar free maple syrup and sugar free chocolate chips.TO STORE: Leftovers can be stored at room temperature, covered, for up to two weeks. TO FREEZE: Place the peanut butter eggs in a ziplock bag and store them in the freezer for up to six months.