Healthy homemade Reeses Peanut Butter Eggs that can be vegan, keto, and gluten free!
)
Dear Easter Bunny,
I want just one thing for Easter: a basket filled sky-high with these chocolate peanut butter eggs.
Do you think you can do this for me?
Pretty please?
I’ll be your best friend.
In return, I will make you a giant batch of Healthy Carrot Cake Cupcakes.
I will do your laundry for a month. You can keep the other candy.
Peeps shmeeps.
These homemade Reeses peanut butter eggs can be vegan, keto friendly, gluten free, soy free, dairy free, nut free, raw, and corn syrup free.
And now there’s also the option to make them paleo… because everyone should get to enjoy making these hard-to-stop-eating chocolate peanut butter eggs.
It’s so crazy how much they taste like the real thing!
Also make this Vegan Carrot Cake
If you’ve been reading this blog for a while, you might remember the original version of these Reeses eggs, first published all the way back in 2012.
In the years since, I’ve gotten so many requests to come up with a refined-sugar-free version, and today I can finally say yes, there is now a version you can make without any granulated sugar or sugar substitutes.
I’ve also updated the original version of the recipe to be much more reader-friendly. If you make the chocolate eggs, I hope you love them!
Coconut-Free Version: For coconut-free eggs, you can melt chocolate chips (with a tsp of oil if desired for a smoother sauce) and dip the eggs in that instead. You could also opt to simply freeze a blob of nut butter until it’s shapeable, shape it into eggs, and dip in chocolate.
Trending Now: Vegan Cheesecake – NO Cashews
What would you rather eat: candy or chocolate?
I’m a chocolate girl all the way.
Growing up, you could always tell my sister’s Easter basket apart from mine.
Hers would have marshmallow Peeps, Sour Patch Kids, SweeTarts, and jelly beans.
Mine was the one with the chocolate: chocolate bars, chocolate coins, chocolate bunnies, chocolate Reeses eggs…
Still craving chocolate? Make these Chocolate Truffles
Homemade Reeses Peanut Butter Eggs
Ingredients
- 1/2 cup peanut butter or allergy-friendly sub
- optional dash salt
- 1/4 cup protein powder or oat flour or almond flour
- 1 tbsp pure maple syrup (For sugar free, try these Chocolate Peanut Butter Candies)
- 2 tbsp cocoa powder
- 2 tbsp coconut oil (for coconut-free option, see note above)
- 2 tbsp pure maple syrup, honey, or agave, or stevia to taste
Instructions
- Recipe: If nut butter isn't soft, gently warm until stir-able. Mix first four ingredients in a bowl to form a crumbly dough. Different nut butters will yield different results, so if dough is too gooey, add up to 2 tbsp oat flour or protein powder. Or add a little more nut butter if too dry. Taste, and add a little more salt if desired. Transfer to a ziploc, smush into one big ball, then form dough into flat little ovals or egg shapes. Freeze 1 hr or until firm. Meanwhile, mix the cocoa and melted coconut oil in a shallow dish. Add the liquid sweetener. If you use the stevia option, also add a scant 2 tbsp extra oil or water. Mix until it looks like chocolate sauce. Take one “egg” from the freezer at a time and dip in chocolate, using a corn skewer or fork. Immediately return covered egg to the freezer to 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!View Nutrition Facts
Notes
Have you made this recipe?
Tag @chocolatecoveredkatie on Instagram
More Healthy Easter Recipes:
Bree says
Is the chocolate coating pictured the same as the recipe? I just made a batch (using cocoa powder, coconut oil, and honey) and I was hoping for a dairyfree milk chocolate Reeses type, but these had a dark chocolate “Mounds bar” type coating.
Jason Sanford says
I think the one pictured is the stevia/water/cocoa/oil version, because that’s what mine look like when I made that version but mine are darker with the no-water version. Hope that helps!
Aman singh says
Wonderful recipe and the look is really alluring. When is i saw the pictures literally my mouth was filled with water. Looking forward to have this tasty peanut butter eggs.
dannie says
mmmmmhhhhh…….delicious breakfast recipe.
Jenna says
I have wanted to make these for a long time.. and I finally made them today. I got 7 mini “eggs”. And I used melted semi-sweet chocolate chips for the outside. My husband said if I had used milk chocolate they would taste identical to Reese’s. I think I may try that and give them out as Christmas gifts. 🙂 Fantastic recipe as always!
Shannon says
These did NOT turn out at all, are the directions wrong? Please help.
Jason Sanford says
Hi! While the directions are definitely not wrong, as many commenters including myself have made them successfully, it’s totally possible that a combination of ingredients you used might not have worked – it’s just impossible to guess without knowing more about what you did and the outcome you had. Can you post what ingredients you used, as well as what happened that didn’t work? I’d love to help torubleshoot so hopefully you can love them as much as I do!
Jason
Shannon says
I mixed the peanut butter, powdered sugar and cocoa all together, but I think I should have only mixed the peanut butter and powdered sugar first, then froze and then mixed the cocoa and coconut oil together to dip the eggs in. With the first 3 ingredients, they were too too dry and crumbly.
Chocolate Covered Katie says
Oh yes! That’s it, the cocoa is coating, the inside is not actually chocolate at all. That would be it!
Chocolate Covered Katie says
Sorry for the confusion. I re-read that and noticed the salt is optional so it might not be super clear that it’s one of the three ingredients. I just went in and edited the recipe to hopefully be more clear!
Shannon Riling says
THANK YOU for the reply!! I knew something wasn’t right when I made them because yours were peanut butter color not chocolate. So I am going to make them again!!! You are amazing, I read your recipe post everyday!!!!!
Chocolate Covered Katie says
Aw thank you so much… and sorry again for the confusion ??
Amber says
It says at the top that you can make it without refined sugar, but the only option I see for powdered sugar is, well, manually powdered sugar . What can you use to replace the powdered sugar?
Jason Sanford says
Hi, you can either use the linked sugar free powdered sugar (essentially, just take evaporated cane juice or coconut sugar and blend until fine and powdery) or use this version linked below the recipe: https://chocolatecoveredkatie.com/copycat-reeses-peanut-butter-eggs-nutrition-information/
Both are good!
Jason