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Copycat Reese's PB Eggs (Sugar Free!)

Copycat Reese's PB Eggs (Sugar Free!)

  • Filling

    • 1/2 cup creamy natural peanut butter

    • 2 tbsp maple syrup

    • 2 tbsp melted coconut oil

    • 1/2 tsp vanilla extract

    • 3 tbsp collagen peptides (completely optional for added protein)

    • 3 tbsp coconut flour (or sub 4-5 tbsp almond flour)

  • Outer Chocolate Layer

    • 1 cup sugar-free dark chocolate chips (lily’s are my favorite)

    • 1 tbsp coconut oil

  • Directions:

    • Whisk pb, maple syrup, coconut oil & vanilla extract in a medium-sized bowl.

    • Pour in collagen, if using, along with coconut flour and stir.

    • Form dough into 1.5-inch egg shapes & lay flat on parchment paper. If they're too soft to form, add more coconut flour, 1 tbsp at a time until consistency is thick enough.

      • Dough should make around 12 eggs.

    • Once all dough has been shaped, place in freezer for 15 min to harden.

    • Melt coconut oil and chocolate in a small saucepan over the stove on low heat, stirring constantly until liquid.

      • If using a microwave, follow 30-sec intervals followed by stirring, then repeat until fully liquid.

    • Once eggs are frozen, remove from freezer and use two forks or a spoon to in melted choc and back onto parchment paper or cooling rack.

    • Place back in the freezer to harden for 15 minutes. Store in airtight container in fridge or freezer for up to 1 month
      #reeses #eastereggs #easter #chocolate

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