Maple Sugar Reese's Peanut Butter Eggs



I have a thing for Reese's peanut butter cups... I mean, I used to. Cards on the table, for years, 70% of my diet was Reese's peanut butter cups. They were the first and often the last thing I would eat each day. It was the sweetest relationship, but unfortunately, I had to end it.

A few years ago, when I made the decision to stop eating refined sugars, I felt like I was breaking up with Reese's. But breaking up can be hard and I wasn’t ready to say goodbye forever. I started experimenting and eventually came to this combination of ingredients, which I think tastes the most like Reese’s.

Maple Sugar Peanut Butter and Chocolate Eggs

  • 4-5 bars of chocolate (I used a nut based, coconut sugar sweetened one)
  • 1 cup creamy peanut butter
  • 1/2 cup of powdered maple sugar* (or any sugar you prefer)
  • 1/2 tsp salt
  • 1 tsp pure vanilla extract

·Break 2-3 chocolate bars into pieces and place in a microwave safe dish. Microwave in 30 second intervals, stirring after each interval, until fully melted.
·Transfer melted chocolate to a piping bag.
·Pipe chocolate into each mold. Using a brush, evenly coat the sides of the mold. Make sure the chocolate around the top of each mold is thick enough so that when you pop it out, the chocolate doesn't crack.
·Place in your freezer until hard.

·In a medium sized bowl, mix peanut butter, powdered maple sugar, salt, and vanilla until well combined.
·Using two spoons, evenly divide the peanut butter mixture into your molds (leave enough room for your final chocolate layer).
·Place in the freezer.

·Melt the remaining two chocolate bars and transfer melted chocolate to a piping bag.
·Pipe chocolate into each mold, sealing the peanut butter mixture in.
·Place in your freezer until hard.

*I made my own powdered maple sugar by placing 1/2 cup of maple sugar and 1 tbsp of arrowroot starch into a blender and blending until mixture is a fine powder. If your sugar isn't as powdered as you want it to be, sift the mixture using a fine mesh sieve and place any remaining crystals back into your blender. Repeat until you are happy with the texture.

Note : for extra creaminess, you can add in a tablespoon of vegan butter or coconut oil to your peanut butter mixture.
 

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