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?
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.
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!!!
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!
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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!
Also try these Vegan Chocolate Chip Cookies
Homemade Reeses Peanut Butter Eggs
- 1/4 cup peanut butter or allergy-friendly sub
- optional dash salt - I like to add it
- 1/4 cup powdered sugar or Sugar-Free Powdered Sugar (See nutrition link below for a refined-sugar-free version)
- 2 tbsp cocoa powder
- 2 tbsp virgin coconut oil (for substitutions, see note below)
- Liquid stevia to taste, or 2 tbsp pure maple syrup, honey, or agave
- 2 tbsp powdered sugar or oat flour, if needed
- *Substitutions: 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.Recipe: If nut butter isn't soft, gently warm until stir-able. Mix nut butter, salt, and powdered sugar 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/additional sugar. 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
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