Healthy Reese’s Trees

Serves 6
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Directions

  1. 1In a large bowl, combine the peanut butter, syrup and almond flour.
  2. 2In a large bowl, combine the peanut butter, syrup and almond flour.
  3. 3In a large bowl, combine the peanut butter, syrup and almond flour.
  4. 4Continue to fold together until a thick dough forms.
  5. 5Continue to fold together until a thick dough forms.
  6. 6Continue to fold together until a thick dough forms.
  7. 7Place the dough on parchment paper.
  8. 8Place the dough on parchment paper.
  9. 9Place the dough on parchment paper.
  10. 10Place another piece of parchment paper on top and use a rolling pin to roll out to about 3/4” thick.
  11. 11Place another piece of parchment paper on top and use a rolling pin to roll out to about 3/4” thick.
  12. 12Place another piece of parchment paper on top and use a rolling pin to roll out to about 3/4” thick.
  13. 13Transfer to the freezer for at least 30 minutes.
  14. 14Transfer to the freezer for at least 30 minutes.
  15. 15Transfer to the freezer for at least 30 minutes.
  16. 16After 30 minutes, cut out about 6 large tree shapes using a cookie cutter.
  17. 17After 30 minutes, cut out about 6 large tree shapes using a cookie cutter.
  18. 18After 30 minutes, cut out about 6 large tree shapes using a cookie cutter.
  19. 19Form the scraps into smaller trees or any other shape!
  20. 20Form the scraps into smaller trees or any other shape!
  21. 21Form the scraps into smaller trees or any other shape!
  22. 22Melt the chocolate chips and coconut oil until smooth.
  23. 23Melt the chocolate chips and coconut oil until smooth.
  24. 24Melt the chocolate chips and coconut oil until smooth.
  25. 25Dip the trees in the chocolate to fully coat, shake off excess and place on the parchment paper.
  26. 26Dip the trees in the chocolate to fully coat, shake off excess and place on the parchment paper.
  27. 27Dip the trees in the chocolate to fully coat, shake off excess and place on the parchment paper.
  28. 28Top with sea salt if desired and transfer to the fridge for about 10-20 minutes until chocolate is set.
  29. 29Top with sea salt if desired and transfer to the fridge for about 10-20 minutes until chocolate is set.
  30. 30Top with sea salt if desired and transfer to the fridge for about 10-20 minutes until chocolate is set.

Ingredients

  • 0.66 cup natural runny peanut butter
  • 0.66 cup natural runny peanut butter
  • 0.66 cup natural runny peanut butter
  • 2 tbsp maple syrup
  • 2 tbsp maple syrup
  • 2 tbsp maple syrup
  • 0.33 cup almond flour
  • 0.33 cup almond flour
  • 0.33 cup almond flour
  • 0.5 cup dark chocolate chips
  • 0.5 cup dark chocolate chips
  • 0.5 cup dark chocolate chips
  • 2 tsp coconut oil
  • 2 tsp coconut oil
  • 2 tsp coconut oil
  • Sea salt
  • Sea salt
  • Sea salt

Equipment

large bowlparchment paperrolling pinfreezertree cookie cutterfridge

Tips

  • Add a touch more almond flour if the dough seems too wet.
  • Keep the trees in the freezer if they start to soften while cutting.