I’ve always been an absolute suckers for Reese’s. I swoon in particular for the holiday variations with a little extra peanut butter filling stuffed in there. Oh, yeah.
I specifically remember the moment I passed an Easter candy display at the grocery store and I actually stopped in my tracks and thought, “Oh my god. Will I never have another Reese’s again?”
Don’t worry, past me. You will enjoy that creamy, fluffy PB stuffing – minus the stuff that makes you sick.
Of course, peanut butter is not ideal if you’re still in the early stages of managing a candida overload. You could make these with sunflower butter and they’ll be tasty. But if you’re a total peanut butter lover and you’re at a point where you can have a little, I say go for it.
I melted these 100% unsweetened cacao chips from Pascha and sweetened with vanilla stevia drops to taste. These are allergen-free and the best I’ve found so far in my search for chocolate.
My peanut butter of choice is Smucker’s Organic. There’s no added sugar and I just love the way it tastes. The trick for getting that fluffy Reese’s consistency is collagen, which is also great for you joints, hair, skin and nails.
Of course if you don’t want to spring for the collagen, you don’t have to. It’ll still be peanut buttery. Plus, made a powdered sugar alternative by blending Truvia in my Vitamix (any blender will do). That helps the consistency and adds sweetness.
It’s a fairly simple process of melting, mixing and rolling to get these nuggets of sweet, indulgence without the sugar.
Let me know if it hits the spot for you too!
- Parchment paper and a cookie sheet or plate
- ½ of an 8 oz bag of unsweetened chocolate chips
- Liquid vanilla stevia to taste
- ¼ cup Organic peanut butter
- ¼ cup collagen
- 10 packets of Truvia, Monkfruit or other 0 GI sweetener ground in blender to fine powder
- Spread wax paper or parchment paper on a cookie sheet or plate
- Melt the chocolate chips in a microwaveable bowl 30 seconds at a time. Stirring in between zaps.
- Sweeten melted chocolate to taste.
- Combine the peanut butter, collagen and powdered granular sweetener. It will be slightly crumbly, but should hold together if you press it.
- Roll/press the peanut butter filling into egg-shapes and gently roll in melted chocolate. Place on the lined cookie sheet or plate.
- Once all the peanut butter eggs are coated, place in the fridge or freezer to harden for 20 minutes.
- You might have a little melted chocolate left over. I just scraped it onto its own lined plate and hardened it to eat later.