Paleo Reese’s Eggs

Need a gluten free, dairy free, paleolithic, and fodmap friendly side dish? Paleo Reese’s Eggs could be a tremendous recipe to try. This recipe serves 10 and costs 44 cents per serving. One portion of this dish contains around 3g of protein, 9g of fat, and a total of 144 calories. 5853 people have tried and liked this recipe. If you have chocolate chips, coconut flour, vanilla, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 10 minutes. It is brought to you by Taylor Made It Paleo. All things considered, we decided this recipe deserves a spoonacular score of 30%. This score is rather bad. Similar recipes include Reese’s Cream Eggs, Homemade Reese’s Eggs, and Simple Paleo Reese Cups.

Servings: 10

Preparation duration: 10 minutes

 

Ingredients:

1/2 cup Enjoy Life chocolate chips (or dark chocolate chips)

2 tbsp coconut flour

1/2 tbsp coconut oil

2 tbsp maple syrup

1/2 cup sunflower seed butter (or other nut/seed butter)

1 tsp vanilla

Equipment:

baking sheet

microwave

wax paper

stove

bowl

baking paper

toothpicks

Cooking instruction summary:

Mix together sunflower seed butter, coconut flour, maple syrup, and vanilla until well combined.Divide mixture into about 10 equal portions, and use hands to roll each into an egg-like shape.Place on a baking sheet or plate lined with wax paper and put in freezer to harden.While eggs are in the freezer, melt chocolate chips and coconut oil together (I did mine in the microwave, using 30 second increments and stirring until completely melted, but you could also do this on the stove over low heat). NOTE** I recommend melting chocolate in a coffee mug or similar cup instead of a larger bowl so that it is easier to cover eggs in one easy dip.Remove eggs from freezer after about 10-20 minutes and dip in chocolate to cover completely using a toothpick.Allow excess chocolate to drip off of eggs by lightly tapping the hand holding the toothpick with your free hand before placing back on parchment paper.Place chocolate-covered eggs in the refrigerator to set completely before serving.Enjoy!(Store in refrigerator).

 

Step by step:


1. Mix together sunflower seed butter, coconut flour, maple syrup, and vanilla until well combined.Divide mixture into about 10 equal portions, and use hands to roll each into an egg-like shape.

2. Place on a baking sheet or plate lined with wax paper and put in freezer to harden.While eggs are in the freezer, melt chocolate chips and coconut oil together (I did mine in the microwave, using 30 second increments and stirring until completely melted, but you could also do this on the stove over low heat). NOTE** I recommend melting chocolate in a coffee mug or similar cup instead of a larger bowl so that it is easier to cover eggs in one easy dip.

3. Remove eggs from freezer after about 10-20 minutes and dip in chocolate to cover completely using a toothpick.Allow excess chocolate to drip off of eggs by lightly tapping the hand holding the toothpick with your free hand before placing back on parchment paper.

4. Place chocolate-covered eggs in the refrigerator to set completely before serving.Enjoy!(Store in refrigerator).


Nutrition Information:

Quickview
144k Calories
3g Protein
9g Total Fat
13g Carbs
1% Health Score
Limit These
Calories
144k
7%

Fat
9g
14%

  Saturated Fat
2g
17%

Carbohydrates
13g
4%

  Sugar
8g
9%

Cholesterol
1mg
0%

Sodium
9mg
0%

Get Enough Of These
Protein
3g
6%

Manganese
0.37mg
18%

Magnesium
48mg
12%

Copper
0.23mg
12%

Phosphorus
95mg
10%

Vitamin B5
0.91mg
9%

Folate
30µg
8%

Vitamin B2
0.09mg
5%

Vitamin B6
0.1mg
5%

Zinc
0.72mg
5%

Iron
0.76mg
4%

Vitamin B3
0.69mg
3%

Calcium
30mg
3%

Fiber
0.74g
3%

Vitamin B1
0.04mg
3%

covered percent of daily need
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Food Trivia

Juicy Fruit and Wrigley’s Spearmint gums are more than 100 years old!

Food Joke

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