§ 1/4 cup pb (or any nut butter)
§ dash salt (I also use salted pb)
§ ¼ cup Sugar-Free Powdered Sugar
§ 2 tbsp. cocoa powder
§ 2 tbsp. virgin coconut oil (see below, for substitution notes)
§ Liquid stevia to taste, or 2 tbsp. agave or pure maple syrup
§ 2 more tbsp. of the sugar/sf sugar, if needed
Mix the first three ingredients together in a bowl until it becomes a crumbly dough. (Note: if your nut butter is from the fridge, let it sit awhile—or microwave it—so it’s easier to mix. Also, I put the dough into a plastic bag to shape into a ball with less mess.) Add the extra 2 tbsp. sugar/sf sugar if it’s too gooey, and add a little more pb if it’s too dry. (Different brands of peanut butter will yield different results.) Taste the dough and add a little more salt if desired. Form dough into flat little ovals (or egg shapes, but real Reeses eggs are flat). Freeze the dough for an hour or so, until it’s hard.
Meanwhile, mix the cocoa and coconut oil (melt the oil if it’s not already melted) in a shallow dish. Add the agave/maple or stevia drops. If you use the stevia option, also add a scant 2 tbsp. water or extra oil. Mix until it looks like chocolate sauce, and then take one “egg” out of the freezer at a time (so the rest stay cold) and cover in chocolate. Immediately return covered egg to the freezer and let harden. Best to store these in the freezer as well.
Nutrition Facts, Makes 1 serving (before toppings)
§ Calories: 55
§ Fat: 4 g
§ Carbs: 4 g
§ Cholesterol: 0 mg
§ Fiber: .5 g
§ Protein: 2 g
§ Sugar: 0 g
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