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 and damn did I cherish that Reese’s egg with my entire soul.
To be honest, Tony and I love white chocolate Reese’s eggs, especially when they’re kept in the fridge. I realize they’re probably not the best, 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 vegan Reese’s eggs almost every week, keeping them in the freezer for when we’re craving something sweet.
Ingredients in healthy Reese’s eggs
These vegan Reese’s eggs are EVERYTHING and so simple to make! If you love Reese’s in any way shape or form, I can guarantee that you will fall in love with this recipe. These low carb Reese’s eggs are also grain free, gluten free, dairy free, which means that anyone and everyone will absolutely adore these. Here are the 4 ingredients you’ll need:
- 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, but the 365 brand works well too. If you use a Trader Joe’s brand, you may need to add extra coconut flour, because their brand is incredibly runny. If you have a peanut allergy you could also try cashew, almond or sunflower seed butter!
- Pure maple syrup: You can also 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. You could also use almond flour but may need to add a bit more to help bind the eggs together. Please note that all purpose flour is not intended to be eaten raw so I do not recommend subbing that in.
- Dark Chocolate. I love using dark chocolate or dairy free & vegan chocolate. There are many wonderful brands out there to choose from.
How to make Reese’s eggs
- 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 super 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 and shape into an ‘egg shape’ if you want. Place on a baking sheet lined with parchment paper and put 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 vegan Reese’s eggs.
Tips for storing homemade Reese’s eggs
- Be sure to store these vegan Reese’s eggs in your freezer! I recommend a freezer-friendly bag or container to keep these treats frozen.
- Feel free to pop them in the fridge for a couple of minutes before you eat them so that they soften up just a bit.
- These low carb Reese’s eggs can stay in your freezer for up to 3 months, so go ahead and make a double batch if you’d like.
See how to make the healthy Reese’s eggs:
I hope you love these 4-ingredient healthy Reese’s eggs! If you make them, I’d love for you to leave a comment and a rating letting me know how you liked them. I really appreciate it, xo!
Healthy 4 Ingredient Reese's Eggs (gluten free, vegan)
Easy healthy Reese's eggs made with only 4 simple ingredients! These homemade vegan Reese's eggs are low carb, gluten free, low sugar and have a glorious peanut butter middle for the perfect no bake treat that everyone loves.
- 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.
How to make these paleo: Use cashew butter or almond butter, just make sure they are all natural with no added ingredients. I like making my own!