It’s almost Easter and the candy is coming out. It can be hard to enjoy Easter candy on a low fodmap diet. Due to all the hidden fodmaps such as corn syrup/fructose, and milk in all the candy! My favorite was always Reese’s Eggs, but I haven’t been able to enjoy them. Well, this is no longer the case! These are a must-make to your Easter baking low-fodmap Reese’s eggs! Finally, you can enjoy that peanut butter and chocolatey goodness again without Fodmaps!
The best part of these eggs are they are so easy to make! They were a true winner in our house. These don’t have to be just Easter time treats they are so good make them whenever that Reese’s craving strikes!
What in Reese’s eggs make them higher fodmap?
Reese’s is one of the very few candies that doesn’t have corn syrup. Usually, this is the biggest culprit in candy being high fodmap. What makes Reese’s high fodmap is that it contains milk chocolate. Listed on their label: are lactose, skim milk, and milk fat (see below). If you are one of the lucky few that is not affected by lactose/milk then enjoy away. But if you are like me and your body can not digest lactose well these are a no-go!
Reese’s Milk Chocolate Peanut Butter Eggs: Milk Chocolate (Sugar, Cocoa Butter, Chocolate, Skim Milk, Milk Fat, Lactose, Lecithin (Soy), PGPR), Peanuts, Sugar, Dextrose, Salt, TBHQ & Citric Acid (to Maintain Freshness).
How are these eggs low fodmap Reese’s eggs?
You ask and you receive. These are made with Enjoy Life Dark Chocolate chips which contain no milk products. Only unsweetened chocolate and cane sugar – both fodmap free ingredients. ✅. Peanut butter of course (this is low fodmap in a 2TBS serving – i.e. one pb egg) ✅. Powdered sugar (glucose not fructose) ✅ and butter (now butter is low in lactose, thankfully I am okay with butter, but everyone’s tolerance is different)✅.
So these are low fodmap, how do I make them?
Simple to make but they do need time to sit to firm in the refrigerator between steps. Of course, you can always do other things or make in multiple days (if you can control yourself). Total time start to finish: ~1.5 hours (this includes refrigeration time).
Steps to Make:
- First line a baking sheet with parchment paper and set aside.
- In a stand mixture add 1 cup peanut butter and stick of softened (room temp) butter. Stir to combine until creamy and mixed together. Add 1 tsp vanilla extract and stir.
- Add 2 1/2 cups of powdered sugar to the peanut butter and powdered sugar mixture and stir until combined. This will be your peanut butter filling.
- Once fully combined, take ~ 1 TBS of peanut butter filling and roll between hands into a ball. T hen take and pinch the top to form an egg shape.
- Place formed pb eggs on your parchment lined pan. (I made 25 eggs). Place in refrigerator for at least 30 minutes to set prior to dipping in chocolate. This is a step where you could make the pb eggs a day ahead, or leave in refrigerator longer if you get busy doing other things.
- Once pb eggs set in refrigerator, melt chocolate chips in microwave.
- Place 1 bag of dark chocolate enjoy life chips in a microwavable bowl and microwave for 30 second increments until melted fully, stir in between. It took me a total of 1.5 minutes to acheive melted status.
- Once chocolate is melted remove pan of eggs from refrigerator. Dip eggs in chocolate until covered using a fork remove from chocolate. Let the chocolate drip off slightly and place on pan. Once all eggs covered in chocolate you can add a sprinkle of sea salt on top, drizzle additional melted chocolate on top or just leave as is.
- It will be hard but don’t eat them yet! Place the pan back in the refrigerator and allow the chocolate to harden for at least 30 minutes or until set. Then enjoy! These last best in the refrigerator so the chocolate doesn’t melt. They can last for up to 2 weeks in the refrigerator (ours lasted all of a couple of days before they were gone!)
Low Fodmad Reese’s Peanut Butter Eggs
Equipment
- 1 Baking pan
- stand mixer
- parchment paper or silicone mat
- microwaveable bowl
Ingredients
- 1 stick unsalted butter room temperature
- 1 cup peanut butter
- 1 tsp vanilla extract
- 2 1/2 cups powdered sugar
- 1-1.5 bags Enjoy Life Dark Chocolate Chips
Instructions
- Line a baking pan with parchment paper or silicone mat and set aside.
- In the bowl of your stand mixer place 1 stick of butter and 1 cup of peanut butter. Turn on low to medium speed and mix until combined fully. Add 1 tsp of vanilla extract and stir to combine.
- Add 2 1/2 cups of powdered sugar to the butter/pb mixture and turn the mixture on low speed. Stir until fully combined.
- With a spoon or spatula take ~ 1 TBS of the mixture and form it into a ball with your hands, take the top and squeeze between fingers to form an egg shape (or as close to an egg as possible. Can also form into an oval and then pinch the top so its a little narrower than the bottom).
- Place egg-shaped pb balls onto lined parchment paper and refrigerate for at least 30 minutes or overnight to harden. Once hardened or firmed, place your chocolate chips in a microwaveable bowl.
- Microwave chocolate chips in 30-second increments stirring in between until completely melted. This took me about 1.5 minutes.
- Remove PB eggs from the refrigerator and dip into chocolate to cover eggs, using a fork remove the egg from the chocolate to allow chocolate to drip and replace on parchment lined baking sheet. You can either leave just plain chocolate or can add a sprinkle of sea salt or drizzle leftover chocolate overtop of the eggs.
- Refrigerate chocolate-covered pb eggs for another 30 minutes or overnight (or as long as can wait before eating) to harden the chocolate. Enjoy. Store leftover chocolate-covered pb eggs in the refrigerator. Can last up to 2 weeks if you don't eat them before then. They only lasted a couple of days before they were gone from our house!
