Naturally Dyed Homemade Reese's Eggs

5 from 1 vote

Prep Time 15

Cool Time 1

Total Time 1 15

Course Dessert

Servings 8 large eggs, depending on desired sizesize

2 cups white chocolate chips (Note you may need more based on how many colors you decide to do)
2 tbsp coconut oil (Note you may need more based on how many colors you decide to do)
natural food dye powder, strawberry powder, turmeric, matcha, spirulina (Feel free to use what you have but be sure that it is powder, not liquid! Also be sure to not add too much as to not change the taste of the chocolate)

In a bowl, mix together peanut butter, maple syrup and powdered sugar until completely combined. As you continue to mix, the dough will form into a ball.
Hand Shaped Method - Separate the peanut butter dough into your desired number of equal parts. Shape the dough into eggs.
Egg Mold Method - Separate the peanut butter dough into your desired number of equal parts based on how many spots you have in your mold. Smash the dough evenly into each egg mold, ensuring the bottom of the mold (aka the rounded part of the egg) isn't flattened.
Cookie Cutter Method - Lay down a piece of parchment paper and set the dough ball in the center, then cover the ball in another piece of parchment paper. Press your hands down on the parchment covered dough ball to flatten, then continue to flatten it with your hands or a rolling pin. Be sure to leave the dough somewhat thick in order to replicate the taste of real Reese's. Using a cookie cutter or a knife, cut out egg shapes and place each piece onto a parchment lined baking sheet. Combine the scraps of dough to form another dough ball and flatten again in order to use all of the dough. Repeat until no dough remains!
Freeze the eggs until completely chilled through. For thin shapes, 20 minutes. For thicker eggs, 1 hour. Having the eggs be completely cold will help ensure they don't fall apart when combining with the warm chocolate in the next step.

When the eggs have 5 more minutes to freeze, add the chocolate and coconut oil to a bowl and microwave in 30 second increments, stirring in between, until melted and smooth.
Separate the chocolate into small bowls or cups based on how many colors you plan to use. Mix in the powdered food colors into each bowl/cup. Opt to use a little to start, mix in, then add more as needed. Be sure to test the taste of the chocolate to ensure you don't alter the taste!
Place a piece of parchment paper over a large baking sheet, then generously spray a cooling rack with oil and place it on top.
Space out the peanut butter eggs onto the cooling rack, then pour each color evenly over each egg to completely cover it. Since the eggs are so cold, the chocolate should set quickly.
Once the chocolate is just set, carefully remove the eggs by gently pushing the edges of the eggs from the bottom until it breaks loose. And of course, keep in mind, they don't have to be perfect! If you'd like, you can always drizzle additional colors of chocolate over them to cover imperfections or just because it's pretty!
Keep refrigerated until ready to serve and enjoy right away!