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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)

Prep Time 10 minutes
Total Time 10 minutes
Yield 6 - 9 eggs


  • 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


  • 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


Also be sure to try these Vegan Chocolate Chip Cookies.

Nutrition Information

Calories: 55kcal