Vegan Reese’s Cups
oooohhh ya’ll! If you don’t know much about me, let me share it now. I have a sweet tooth like none other. I would say the hardest thing about going dairy and egg free is trying to appease my sweet tooth and not falling off the wagon. HARD is an understatement. I can say that thanks to Pinterest, I have gotten really inspired and I’m excited to try new things.
I shared this sweet treat last week on my instastories and everyone said they wanted the recipe. That makes me happy because we can learn about this together. I am from the Deep South where all recipes require a heap load of butter, sugar and white flour. Finding healthy alternatives is an entire new ball game, but I am up for the challenge.
I also read on someone’s facebook that they hate when bloggers post these long rants on recipe blogs and they don’t get straight to the point so here we go.
INGREDIENTS:
- 5 medjool dates
- 2 Tablespoons gluten-free old fashioned oats
- 1/2 cup natural roasted and salted peanut butter
- 1/2 cup chocolate chips (I used Enjoy Life)
- 1/2 Tablespoon coconut oil
RECIPE:
- Add dates to blender and pulse until finely chopped and form a sticky ball. Add in oats and pulse a few more times until all combined.
- Add peanut butter and blend until combined. If the mixture seems too oily, add another Tablespoon of oats. Scoop out peanut butter dough by the tablespoon and roll into balls. Place balls on parchment paper. Place peanut butter balls in the freezer until firm (several hours or overnight). This step makes it easier to dip the balls into the chocolate.
- A couple minutes before taking the balls out of the freezer, combine your chocolate chips with the coconut oil and melt the mixture. Use a double boiler until the chocolate is melted.
- Dip the balls into the melted chocolate and cover. Place back on parchment paper. Once all balls are covered, place back in freezer until hard. Store in freezer or fridge until ready to enjoy.
