Homemade Reeses Peanut Butter Eggs

Ingredients

• 1/4 cup peanut butter OR allergy-friendly alternative
• 1/4 cup powdered sugar or Sugar-Free Powdered Sugar*
• dash salt (I also use salted pb)
• Two  tbsp cocoa powder
• Liquid stevia to taste OR 2 tbsp agave or pure maple syrup
• TWO  tbsp virgin coconut oil (for substitutions, see note below)
• if needed, TWO  more tbsp of the sugar/sf sugar, 

Instructions

1. Firstly, 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.) 
2. Add the extra two tbsp. sugar/sf sugar if it’s too gooey, and add a little more pb if it’s too dry.Taste the dough and add a little more salt if desired. Form dough into flat little ovals . Freeze the dough for an hour or so, until it’s hard.
3. 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 two 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.) 
4. 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!
5. serve and enjoy