6-Ingredient Reese’s Eggs

In a bowl, combine powdered peanut butter and almond flour. Add creamy peanut butter, honey, maple syrup, and a pinch of salt. Mix everything until well combined, achieving a cookie dough consistency. Roll the dough into a long roll and cut into 3-inch slices. Form into desired egg shapes and place on parchment paper. Freeze for 20 minutes. Melt the chocolate chips in the microwave for 1 minute, stir, and microwave for another minute, stirring again. Remove the shaped eggs from the freezer and coat in melted chocolate. Freeze for 30 minutes or refrigerate for at least 2 hours (leaving them in the fridge overnight is recommended). Enjoy!