Reese’s PB Eggs were a classic treat we grabbed at the grocery store when Spring hit every year. I always loved Reese’s, but there was just something about the “egg” version that had my taste buds watering as soon as the flowers bloomed. Later I realized the digestive misery it created but I didn’t want to go without. We have reimagined the sweet treat and created a vegan, paleo (you can use any nut butter of choice), gluten-free, dairy-free and refined sugar-free version! Oh, and the best part, it is super EASY!
Who doesn’t love a good peanut butter and chocolate combo?!
If needed, you can use the nut butter of choice when making these. Almond butter or cashew butter would be yummy! However, you may need to adjust the ingredients slightly, maybe a bit more maple syrup to get over the strong almond or subtle cashew taste.
The flowers are starting to bloom and this recipe was one of the first ones out of our recipe book. I don’t know who is more excited, my husband or toddler, but I know we will be making these a few times this season!
