Even though I grew up strictly Catholic, I still vividly remember my favorite part of the Easter celebration was eating all of the chocolate and sweet treats. Here is an easy and delicious homemade white chocolate Reese’s peanut butter eggs recipe that will become your go-to every Easter.
- ⅓ cup peanut butter
- ¼ cup tahini (alternatively, cashew or sunflower butter)
- 2 tablespoons honey
- 3 tablespoons coconut flour
- ⅓ teaspoon vanilla extract
- ½ teaspoon salt
- ¾ cup white chocolate chips
- 1 tablespoon coconut oil
- Optional: pastel sprinkles
- In a microwave-safe bowl, melt the peanut butter and tahini for one minute. Stir halfway through for an extra smooth, liquid consistency.
- In a bigger mixing bowl, add the melted peanut butter and tahini along with the honey, coconut flour, vanilla extract and salt. Mix for two to three minutes until you can form a dough.
- Shape your dough into egg shapes, and flatten them using the palm of your hands.
- Place them onto a parchment-lined sheet pan or a plate, and put them into the freezer for about an hour or until they are firm and no longer malleable.
- In a separate bowl, melt together the white chocolate and coconut oil until smooth, and set aside.
- Grab your eggs from the freezer, and dip each one into the melted white chocolate mixture using a fork, carefully tapping the excess off. Place them back on the parchment paper. (Optional: Using a knife, cut your eggs horizontally in a zigzag line to make the eggs appear to be cracked or hatched.)
- Repeat with the remaining eggs, and put them back into the freezer for an additional five minutes or until the chocolate is completely hardened, and enjoy!
- Optional: Drizzle over the leftover melted white chocolate with a fork and top with the pastel sprinkles.
Serving size: This recipe makes about 10 to 12 eggs.
Spending Easter away from my family for the first time can make me feel a bit homesick, but I can now spend my Sunday afternoon making these childhood treats, enjoying them while reminiscing on my Easter memories.
Contact Isabel Espinoza at [email protected].