Directions:

Mix nut butter, flour and maple syrup together. Roll into balls on parchment paper and then press each ball down so they are flat. Make into Reeses “Eggs” or other fun shapes using a cookie cutter! Freeze for 30 minutes. Melt Dark Chocolate and submerge each nut butter cluster until fully coated. Place the clusters back onto baking sheet and sprinkle with sea salt. Refrigerate until chocolate hardens. Enjoy!

Favorite brands to use for this recipe:

Hu Dark Chocolate Gems

Whole Foods Organic Creamy Peanut Butter (Unsweetened, No Salt)

Crazy Richards Creamy Peanut Butter

Trader Joes Creamy Organic Peanut Butter

100% Maple Syrup

Almond Flour

Cookie Cutters