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Homemade Reeses Peanut Butter Eggs

Healthy homemade Reeses Peanut Butter Eggs that can be vegan, keto, and gluten free!

Recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)

[mrp_rating_result]
Prep Time 10 minutes
Total Time 10 minutes
Yield 6 - 9 eggs

Ingredients

  • 1/4 cup peanut butter or allergy-friendly sub
  • optional dash salt
  • 1/4 cup powdered sugar or sugar-free powdered sugar (For refined-sugar-free version, see nutrition link below)
  • 2 tbsp cocoa powder
  • 2 tbsp coconut oil (for coconut-free option, see note above)
  • 2 tbsp maple syrup, honey, or agave OR stevia to taste
  • 2 tbsp powdered sugar or oat flour, if needed

Instructions

  • 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

Notes

Also be sure to try these Vegan Chocolate Chip Cookies.
 

Nutrition Information

Calories: 55kcal