Healthy Reese’s Eggs 




45 mins


8 Servings


  • 2/3 cup Morama Peanut Butter Spread
  • 1 tbsp pure maple syrup
  • 1-2 tbsp Morama coconut flour
  • 3,5 oz (100 g) 72% dark chocolate bar
  • Optional: coarse sea salt, to sprinkle on top


  • In a medium bowl, combine Morama peanut butter spread, maple syrup, and 1 tbsp of Morama coconut flour. Add another tablespoon of coconut flour if the dough is too runny. The mixture should be sticky like wet cookie dough.
  • Use a cookie scoop to transfer the batter by tablespoon onto a parchment lined baking sheet. Lightly flatten the tops of each piece with your fingertips into egg shape. Place the baking sheet in the freezer for 20 minutes.
  • Melt chocolate bar in a small saucepan over very low heat, stirring frequently. Remove peanut butter egss from freezer. Transfer melted chocolate into a small, warm bowl. Use fork to dip each peanut butter egg into the chocolate. Make sure to cover evenly. Transfer them back to the baking sheet and sprinkle with a little coarse sea salt if desired.
  • Quickly transfer baking sheet to the freezer for 30 minutes up to 1 hour, to harden the chocolate. Keep in the freezer until ready to eat.