(Makes 6-9 eggs)
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Mix the first three ingredients together in a bowl until it becomes a crumbly dough. (Note: if your nut butter is from the fridge, let it sit awhile—or microwave it—so it’s easier to mix. Also, I put the dough into a plastic bag to shape into a ball with less mess.) Add the extra 2 tbsp. sugar/sf sugar if it’s too gooey, and add a little more pb if it’s too dry. (Different brands of peanut butter will yield different results.) Taste the dough and add a little more salt if desired. Form dough into flat little ovals (or egg shapes, but real Reeses eggs are flat). Freeze the dough for an hour or so, until it’s hard.
Meanwhile, mix the cocoa and coconut oil (melt the oil if it’s not already melted) in a shallow dish. Add the agave/maple or stevia drops. If you use the stevia option, also add a scant 2 tbsp. water or extra oil. Mix until it looks like chocolate sauce, and then take one “egg” out of the freezer at a time (so the rest stay cold) and cover in chocolate. (I used a corn-cob skewer. No idea why I even have those, but they worked really well! A fork would also be fine.) Immediately return covered egg to the freezer and let harden. Best to store these in the freezer as well. You can thaw a little before eating, or eat when frozen–either way, they’re awesome!
Substitution notes: If you don’t have virgin coconut oil, or if you want “eggs” that don’t need to be stored in the freezer, you can melt chocolate chips and dip the pb eggs in that instead. As mentioned above, you could also opt to simply freeze a blob of nut butter until it’s shapeable, shape it into eggs, and dip in chocolate. Or, if you have egg-shaped molds, just pour in a little chocolate, then the pb, then more chocolate. Freeze.
