These Homemade Reese’s Eggs are a healthy copycat recipe of the classic Easter candy. They are easy to make with creamy peanut butter, maple syrup and dairy-free chocolate and are the perfect no bake homemade Easter treat. Dairy-free, vegan, gluten-free, low carb, refined-sugar free with paleo and keto options.
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Healthy Reese’s Eggs Recipe
This Homemade Reese’s Eggs recipe is a homemade copycat recipe on the classic Reese’s Peanut Butter Eggs which were always our favorite Easter treat growing up. This healthy candy recipe is a paleo twist on the classic Reese’s Peanut Butter Eggs. Except it’s vegan, gluten-free and made without any refined-sugar and so much better for you than the store-bought stuff.
Plus, there are options to make these Reese’s chocolate eggs low carb, keto and paleo-friendly by simply swapping out the nut butter and sweetener. If you love the peanut butter and chocolate combo, be sure to check out my Chocolate Peanut Butter Cups and Chocolate Peanut Butter Bars.
Ingredients you need to make Reese’s Eggs
All you need to make these healthy chocolate eggs are just a few simple ingredients that you most likely already have in your kitchen pantry!
For the peanut butter filling:
- Creamy peanut butter – we like to use an all natural peanut butter made with just peanuts. Use cashew butter for paleo peanut butter cups. Almond butter, sunflower seed butter or pecan butter would also be delicious.
- Coconut oil – makes the peanut butter mixture smooth and creamy. Use refined organic coconut oil if you don’t want any coconut flavor.
- Maple syrup – our favorite all natural sweetener that make these peanut butter cups taste delicious. You can also sub with coconut nectar syrup, date syrup or your preferred liquid sweetener such as Lakanto Sugar-free Maple Syrup or Yacon syrup for keto peanut butter eggs.
- Almond flour – be sure to use superfine blanched almond flour. This helps to provide structure and help the peanut butter mixture hold it’s shape. You can also sub with coconut flour.
- Fine Sea Salt + Vanilla Extract – for flavor and to balance out the sweetness
For the chocolate coating:
- Dairy-free chocolate or chocolate chips – we like to use a good quality dark chocolate such as Hu’s Kitchen or Lily’s Sweets Dark chocolate chips.
- Coconut oil – helps smooth out the chocolate. Use refined organic coconut oil if you don’t want any coconut flavor.
How to make Reese’s Eggs
Making your own homemade Reese’s peanut butter eggs couldn’t be more simple! Be sure to follow the step-by-step instructions, photos or watch the video below:
- Make the peanut butter filling: Add the peanut butter and coconut oil to a heat-safe / microwaveable bowl and place over a double boiler on the stove or heat in the microwave on high for 30 seconds until melted. Add the maple syrup, vanilla and sea salt and whisk to combine. Stir in the almond flour. If the peanut butter mixture is too sticky to handle, add more almond flour. About 1/2 tablespoon at a time. If the dough is too dry, add more maple syrup or a touch of unsweetened almond milk.
- Shape into eggs: Use a small cookie scoop (or about 1.5 Tbsp) of the dough, roll it into a ball and use your hands to form into eggs (makes about 15). Alternatively, you can pour or spoon into an egg shaped mold. Place vegan chocolate eggs on a lined baking sheet and freeze for 20-30 minutes or until set.If using a mold, place the mold on top of a baking sheet. This helps the mold stay in place and freeze for 20-30 minutes.
- Make the chocolate shell: Melt dark chocolate and coconut oil over double boiler or in the microwave in 20 second increments, whisking well in between.
- Dip into chocolate: Use a fork to dip each egg into the melted chocolate and then return to the parchment line baking sheet. Repeat until all the eggs are covered. You can drizzle leftover chocolate on top of the eggs.
- Freeze: Place the pan back in the freezer for 10 minutes to set. Store in an airtight container in the fridge or freezer.
How to decorate Reese’s Eggs
These easy decorating ideas will make your peanut butter eggs ultra fun and festive. There are so many ways to make them even more eye-catching than they already are!
- Top with Salt or Sugar: When it comes to topping off these homemade peanut butter eggs, we usually go for a quick and easy sprinkle of flaky sea salt or raw sugar crystals.
- Top with Cookie Crumbs: Add more flavor and a light crunch to these chocolate eggs by sprinkling crushed cookies on top of them before chilling the chocolate coating.
- Add some festive sprinkles or even spices and extracts: Add some colorful sprinkles or a festive touch with gingerbread spices and molasses to make gingerbread eggs. You can even decorate these chocolate eggs by adding a dusting of ground ginger and cinnamon on top.
- Cut into festive shapes: Instead of shaping the dough with your hands, you can roll out the dough using a rolling pin and cut into egg shapes with an egg-shaped cookie cutter or any other shape you like. A bunny or carrot would be perfect for spring!
Storage Instructions
Leftover chocolate peanut butter eggs should be stored in an airtight container in the refrigerator or freezer. They will keep well for at least a week, and you definitely want to enjoy them within 2 weeks.
Is This Homemade Easter Egg Recipe Freezer Friendly?
You can absolutely freeze your paleo Reese’s eggs for extended storage, if desired. As long as you keep them in an airtight container, they should last for 2-3 months. Just thaw them overnight in the fridge when you’re ready to eat them.
More chocolate and peanut butter recipes
These Homemade Reese's Eggs are a healthy copycat recipe of the classic Easter candy. They are easy to make with creamy peanut butter, maple syrup and dairy-free chocolate and are the perfect no bake homemade Easter treat. Dairy-free, vegan, gluten-free, low carb, refined-sugar free with paleo and keto options.
- 1 cup creamy all natural (no sugar-added) peanut butter , be sure to use drippy peanut butter from a fairly new container. Do not use near the bottom of the jar, otherwise, your peanut butter will be too dry. You may also sub with cashew butter for paleo. Almond butter, pecan butter or sunflower seed butter will also work but not have that peanut butter flavor.
- 1 Tbsp coconut oil , use refined organic coconut oil if you don't want any coconut flavor
- 1/4 cup pure maple syrup , may also sub with coconut nectar syrup, date syrup or your preferred liquid sweetener such as Lakanto Sugar-free Maple Syrup or Yacon syrup for keto peanut butter eggs.
- 3 Tbsp superfine almond flour , or more as needed. May also try subbing with 2 Tbsp coconut flour instead.
- 1 tsp vanilla extract
- tiny pinch of fine sea salt
- 1 cup dairy-free dark chocolate chips or chopped dark chocolate , we like Hu's Kitchen, Lily's Sweets or Pascha's chocolate
- 1 tsp coconut oil , use refined organic coconut oil if you don't want any coconut flavor
Make the peanut butter filling: Add the peanut butter and coconut oil to a heat-safe / microwaveable bowl and heat in the microwave on high for 20 seconds OR place over a double-boiler on the stove until melted.
Add the maple syrup, vanilla and sea salt and whisk to combine. Stir in the almond flour. If the peanut butter mixture is too sticky to handle, add more almond flour - about 1/2 tablespoon at a time. If the dough is too dry, add more maple syrup or a touch of unsweetened almond milk.
Shape into eggs: Use a small cookie scoop (or about 1.5 Tbsp) of the dough, roll it into a ball and use your hands to form into eggs (makes about 12). Alternatively, you can pour or spoon into an egg shaped mold.
Place eggs on a lined baking sheet and freeze for 20-30 minutes or until set.
If using a mold, place the mold on top of a baking sheet. This helps the mold stay in place and freeze for 20-30 minutes.
Make the chocolate shell: Melt dark chocolate and coconut oil over double boiler or in the microwave in 20 second increments, whisking well in between.Dip into chocolate: Use a fork to dip each egg into the melted chocolate and then return to the parchment line baking sheet. Repeat until all the eggs are covered. You can drizzle leftover chocolate on top of the eggs.
Freeze: Place the pan back in the freezer for 10 minutes to set.
Store in an airtight container in the fridge or freezer until ready to enjoy.
Recipe Video
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