Reese’s Peanut Butter Cups were always my favorite candy as a kid. Classic case of nostalgia.
During Halloween I’d go through my bag and pick out all Reese’s and set them aside for extra special treat days. I had to savor them because Mom didn’t buy Reese’s often. When Easter came along and Reese’s eggs were popular, I was allowed to have exactly one. I cherished that Reese’s egg with my entire soul.
Now that I’m heading into my late twenties (OMG WHAT?) I can buy whatever candy I choose. Tony and I love white chocolate Reese’s eggs. I realize they’re probably terrible for me, but every once in awhile we buy them as a special treat for our movie nights.
That was until I decided to make my own healthy Reese’s eggs without any refined sweeteners, dairy or junk I couldn’t pronounce. Now we have these beautiful peanut butter eggs almost every week, keeping them in the freezer for when we’re craving something sweet but don’t want to feel naughty about our choices.
Did I just say naughty?
These Reese’s eggs are EVERYTHING. If you love Reese’s in any way shape or form, I can guarantee that you will fall in love with this recipe. They’re grain free, gluten free, dairy free, which means that anyone and everyone will absolutely adore these.
Unless of course you are allergic to peanut butter. Then I’m sorry. Although you could use almond, cashew or sunflower seed butter too!
These are made with just FOUR simple ingredients.
Peanut butter. Please use a peanut butter with just peanuts + salt, or just peanuts. That’s what works best for this recipe. To test this recipe, I used Smucker’s and Santa Cruz. If you use a Trader Joe’s brand, you may need to add extra coconut flour, because their brand is incredibly runny.
Pure maple syrup. Or you can use honey if you’re not vegan.
Coconut flour. This adds fiber and helps thicken the egg to bind everything together. It works like magic. I wouldn’t recommend using a different flour.
Dark Chocolate. I love using dairy free dark chocolate or vegan. There are many wonderful brands out there!
Who says it has to be the holidays for us to enjoy a Reese’s egg anyway? Maybe I should call these the AK PB eggs and start selling them as a competitor.
Nah, I’d probably eat them all.
I hope you love these easy Reese’s eggs as much as I do! Feel free to watch this short one minute how to video I created to help guide you:
- Serves: 8 eggs
- Serving size: 1 peanut butter egg
- Calories: 201
- Fat: 15.8g
- Saturated fat: 4.9g
- Carbohydrates: 11.4g
- Sugar: 5.5g
- Fiber: 2.9g
- Protein: 5.3g
- 2/3 cup natural drippy peanut butter (just peanuts & salt)
- 1 tablespoon pure maple syrup
- 1-2 tablespoons of coconut flour
- 3.5 ounces 72% dark chocolate bar, vegan if desired
- Optional: Coarse sea salt, for sprinkling on top
- In a medium bowl, mix together peanut butter, maple syrup and 1 tablespoon of coconut flour. Add another tablespoon of coconut flour if the batter is runny. The peanut butter mixture should be sticky like a wet cookie dough.
- Use a cookie scoop to drop peanut butter mixture by the tablespoonful onto a parchment lined small baking sheet. Slightly flatten the top of each with your fingertips. Place baking sheet in the freezer for 20 minutes.
- After 20 minutes, melt the chocolate bar in a small saucepan over very low heat, stirring frequently. Transfer melted chocolate to a small warm bowl. Quickly use a fork to dip each peanut butter egg into chocolate. Make sure to coat evenly. Transfer back to parchment lined baking sheet and sprinkle with a little coarse sea salt if desired. Immediately place baking sheet back in freezer for 30 minutes to 1 hour. Makes 8 large peanut butter eggs. Keep in freezer until ready to eat.
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