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 a while we buy them as a special treat for our movie nights.
That was until I decided to make my own healthy peanut butter eggs back in 2016 (yes, 6 years ago!) 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. Bonus points: they’re the perfect sweet treat for Easter that kiddos will LOVE.
Everything you need to make healthy Reese’s eggs
These vegan Reese’s peanut butter 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 peanut butter 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 creamy peanut butter with just peanuts + salt, or just peanuts. That’s what works best for this recipe. Use the code ‘AMBITIOUS15‘ to get 15% off of my fav nut butter brand, Wild Friends. 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: many homemade peanut butter eggs are made with powdered sugar, but we’re naturally sweetening these Reese’s eggs with pure maple syrup. You can also use honey if you’re not vegan.
- Coconut flour: a little coconut flour adds fiber and helps thicken the peanut butter eggs to bind everything together. It works like magic.
- Dark chocolate: I love using dark chocolate chips or dairy free & vegan chocolate. There are many wonderful brands out there to choose from.
Can I use a different flour?
If you don’t have coconut flour, almond flour would be a good substitute in these peanut butter eggs. Please note that you’d likely need at least 1/4 – 1/3 cup of almond flour until you achieve the right consistency. I would not recommend other flours. For example, all purpose flour is not intended to be eaten raw so do not sub that in.
Make them paleo
Yes, these healthy Reese’s eggs can also be made paleo by simply using almond butter or cashew butter! Be sure their ingredients are just nuts and salt.
Try a white chocolate version
As I mentioned, Tony and I love storing the white chocolate Reese’s eggs in our freezer when they hit the shelves over Easter. Feel free to make these peanut butter eggs with white chocolate by simply swapping the dark chocolate to white chocolate chips or a white chocolate bar!
How to make peanut butter eggs
- Make the batter. In a medium bowl, mix together peanut butter, maple syrup and 1 tablespoon of coconut flour. Add another tablespoon or two of coconut flour if the batter is super runny. The peanut butter mixture should be sticky like a wet cookie dough.
- Shape the eggs. 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 to 1 hour. The longer the eggs stay in the freezer, the easier it will be to dip them.
- Dip the eggs. After about 30 minutes, melt the chocolate bar in a small saucepan over very low heat, stirring frequently. Transfer melted chocolate to a small warm bowl, allow chocolate to cool for 5 minutes before dunking the eggs. Quickly use a fork to dip each peanut butter egg into chocolate. Make sure to coat evenly.
- Freeze & serve. 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 homemade Reese’s eggs
- Adjust the flour. Depending on your peanut butter, you may need to use more coconut flour. Anywhere from 1-3 tablespoons is usually perfect. I normally never need more than 2 tablespoons for these eggs.
- Utilize your refrigerator. If your peanut butter dough looks too runny or soft, feel free to pop it in the fridge for 10-20 minutes before forming the eggs.
- Keep the chocolate room temp. Melt the chocolate 10 minutes before you are ready to coat your eggs. Room temperature melted chocolate is better than hot melted chocolate; if the chocolate is too hot, it can melt the peanut butter.
- Soften before eating. 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.
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. 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!
More no bake desserts to try
- Peanut Butter Cup Freezer Fudge
- No Bake Superfood Brownies
- No Bake Salted Tahini Cookie Dough Fudge
- Birthday Cake Rice Krispie Treats
- No Bake Chocolate Peanut Butter Protein Bars
Get all of our delicious vegan dessert recipes here!
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
- 2-3 tablespoons coconut flour (start with 2 and add another if necessary)
- 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 2 tablespoons coconut flour until smooth. The peanut butter mixture should be sticky like a wet cookie dough. If your peanut butter dough looks too runny or soft, feel free to add 1 more tablespoon of coconut flour and/or pop the dough in the fridge for 10-20 minutes before forming the eggs. Usually after about 5-10 minutes of sitting the coconut flour absorbs some of the liquid.
Use a cookie scoop to drop peanut butter mixture by the tablespoonful onto a parchment lined small baking sheet -- you should get 8 eggs total. Slightly flatten the top of each with your fingertips and form into an egg shape if you'd like. Place baking sheet in the freezer for 20 minutes-1 hour. The longer the eggs sit in the freezer, the easier they will be to dip in chocolate.
Once you are ready to coat the eggs, melt the chocolate bar in a small saucepan over very low heat, stirring frequently. Transfer melted chocolate to a small warm bowl. Room temperature or slightly warm melted chocolate is better than 'hot' melted chocolate; if the chocolate is too hot, it can melt the peanut butter.
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. If there's extra chocolate at the end, you can drizzle it vigorously over each egg for a pretty easter egg look. Immediately place baking sheet back in freezer for 30 minutes to 1 hour or as long as you'd like until hardened. Once hardened completely store in an airtight container in the fridge or freezer until ready to eat. Makes 8 large peanut butter eggs.
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!
How to store: 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. 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.
If you don't have coconut flour, almond flour would be a good substitute, although, you'd likely need at least 1/4-1/3 cup of almond flour until you achieve the right consistency. I would not recommend other flours.
Feel free to pop them in the fridge or let them sit at room temperature for a couple of minutes before you eat them so that they soften up just a bit.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published in 2016, republished on March 15h, 2021, republished on April 12th, 2022, and republished on April 3rd, 2023.
I LOVE Reese’s eggs, they were always in my Easter basket. And I love the ingredients in these because I already have them all! 🙂 Keep those videos coming too, they’re awesome!
These look amazing! Reese’s eggs have always been a guilty pleasure so this alternative looks AWESOME! Love the video!
YESSS, this makes my whole heart happy.
Looks great! 😀
I was so excited about this recipe that I posted it on the Facebook page & instagram account from my company, I hope that’s okay!? 🙂
I NEED TO MAKE THESE> THANK YOUUUUUUUUUUUU
These look and sound heavenly!
OOOOOOOH these reese’s eggs are BRILLIANT! pinning!
I have almond flour, rice flour and regular flour. Which would be the best substitute for coconut flour?
Probably almond flour, but you may have to add a little more to help form it into a dough.
Can you use honey or something else instead of Maple Syrup?
I really want to make these, but never use Maple Syrup for anything, and don’t want to buy it just for these..
Yes, you can! 🙂
I suck at dipping things in chocolate. There I said it; but, these turned out really good! I ended up melting the chocolate with a teaspoon of coconut oil to make it a leeeetle more fluid which helped. The salt is clutch. So good. Happy Friday.
This makes me so happy!
OMG these are amazing!!
Thank you thank you thank you! As soon as my nails dry (mani) I’m sooooo making these!
Oh my goodness, these look so amazing. I’m a chocolate addict but always trying to find new ways to healthily enjoy it in moderation – yum yum!
This recipe was really good! I used honey peanut butter because that’s what I had on hand and it worked really well. Yum- thank you for the amazing recipes.
[…] 2. I am SO making these! […]
I LOVED the video for this recipe! I cannot wait to try it out sometime!
I made these with almond butter the first time and they were good but kind of rich. Made again last night with peanut butter and they are so amazing!!! I will definitely be keeping these in my freezer regularly.
Love homemade reeses eggs! I’ve been on a homemade stuffed chocolate kick lately myself. SO easy to make!
They look soooo delicious! I have got one question though (since I’m European) – what do you mean by coconut flour? Just normal dessicated coconut or the fat reduced edition very rich in fiber like this one: http://www.bobsredmill.com/organic-coconut-flour.html? Here in Denmark it varies very much what people mean when they say coconut flour 🙂
Johanne, I think she means like the bobs red mill one.
[…] Healthy 4 Ingredient Reese’s Eggs […]
[…] Recipe here. […]
[…] Recipe here. […]
[…] Recipe here. […]
[…] Recipe here. […]
[…] Recipe here. […]
[…] Recipe here. […]
[…] Recipe here. […]
[…] My eating habits (for better or worse) are quite wellknown to Water Cooler followers, so it won’t come as a surprise that I’ve found yet-another ‘healthy’ sweet treat. A Buzzfeed list promised “14 Delicious Desserts You Can Make With Four Ingredients Or Fewer . Easy and delicious? Sold! I made a couple of slight adjustments to the recipe found here […]
[…] Ambitious Kitchen / Via ambitiouskitchen.com […]
Made these using 50/50 chunky/creamy blend and crumbled sour dough pretzel nuggets. SO good.
[…] because Easter is over, doesn’t mean candy eggs need to be […]
[…] 24. Paleo Healthy 4 Ingredient Reese’s Eggs Recipe […]
[…] 16. Healthy 4-ingredient Reese’s eggs from Ambitious Kitchen […]
These are my all time favorites!!
Amazing! I can finally enjoy some Easter treats since I cannot tolerate dairy/gluten! Thank you! I made double batch…..added some stevia to reduce the amount of sugars.
[…] I recently discovered this to die for homemade Reese’s Peanut Butter egg recipe from ambitious kitchen & had to share it with you in time for the holidays. It’s a healthier version of […]
[…] Get the recipe […]
Hello! these look fantastic!! Could I substitute coconut flour with quinoa flour?
Thank you 🙂
[…] Get the recipe […]
[…] side, there are easy ways to modify and still create a delicious treat. A perfect example is this recipe for vegan, gluten-free chocolate peanut butter eggs found on ambitiouskitchen.com. […]
What is “drippy” peanut butter?
really??? it’s natural peanut butter, just peanuts nothing else added. Crappy kind has all kinds of sugars and oils making it more creamy versus drippy
I. Am. Hooked. Can’t wait until I have time to make them again.
[…] recipe is slightly adapted from Ambitious Kitchen. The original recipe called for the eggs to be tablespoon sized but my kids found that to be too […]
[…] butter, just make sure they are all natural with no added ingredients. I like making my own! Source Tags:chocolate, dessert recipes, […]
[…] 11. Healthy 4 Ingredient Reese’s Eggs […]
[…] them. This is a slightly modified recipe from Ambitious Kitchen, you can find the original recipe here. I simply replace the peanut butter with almond butter for a slightly healthier […]
Do you think garbanzo bean flour would work?
I haven’t tried it, but if you do let me know!
I doubled your recipe and I’ve already added a cup of coconut flour abd it’s still not doughy yet! I used kraft all natural peanut butter so I’m not sure where I went wrong
I’m planning on making these for Valentine’s Day – Heart Style 🙂 Do you think I should freeze the dough before cutting out shapes? Or form into the shape before freezing?
That is such a great idea! I would probably try and form them into hearts before freezing 🙂 Let me know how it goes, and be sure to share a photo in our Facebook group!
Thanks! I definitely will – already shared a few photos there! 😊
Yes!! Makes my day 🙂
Wow! I needed a vegan treat and wanted something yummy and easy. These are amazing! So Delish! I know I will be making more of these!
I saw the *Stars* after I hit the submit button. These are 5 stars. I’d give more if the chart went higher!
I’m so glad you loved these, Leslie! They’re my absolute FAV vegan treat. Enjoy!
[…] Homemade 4 Ingredient Reese’s Eggs (low carb, dairy free, gluten free, grain […]
OMG these were amazing. I used my homemade soaked/dehydrated/roasted peanut butter and homemade chocolate. I cannot tell you how awesome it was to stumble across this recipe and have it actually work! Thank you thank you thank you!
Those homemade options sound DELISH! Enjoy 🙂
These are perfect for Easter or any holiday! And they look so good, thanks for sharing this easy recipe. ❤️
Absolutely! Hope you get a chance to try them 🙂
Hi! To be fully sure that you are eating paleo, I would recommend this chocolate recipe! Definitely want to try these sometime!
[…] going to be stuffing everything else in my face during Easter, including at least three of those Reese’s Eggs and probably way too much wine. Yes, I try to make every holiday as awesome as Thanksgiving. You […]
I have made something similar to this but this one looks so darn delicious. Gonna try for sure…
These are my fav! Let me know how you like them 🙂
[…] Healthy 4 Ingredient Reeses Eggs (Vegan, Gluten-Free, Grain Free) […]
I was looking for a vegan treat for Easter and found your recipe on Pinterest. I just made these, tried one and they are soooo good! I’ll be making these a lot in the future 🙂
These are seriously AMAZING! Better than Reese’s and easy to make. I’m so happy to be able to put them in my vegan gluten-free daughter’s Easter basket, although it was hard not to eat them all myself. LOL. Thank you for this recipe!
I’m so glad you found these! Perfect for Easter and any time you (both!) need a treat 🙂
[…] Easter may be over but that doesn’t mean you have to skip out on these mouthwatering Reese’s peanut butter eggs. Fortunately you can make a vegan version that tastes just as amazing as the original with peanut butter, maple syrup, coconut flour and dark chocolate. Get the full recipe at Ambitious Kitchen. […]
These are AMAZING!!! My family loves them and they are a million times better tasting than store-bought AND they’re better for you. Headed to the kitchen to make them again!
YES so happy to hear that!! These are a go-to in my house 🙂
But one egg has over twice the calories of a regular Reese’s egg? I’m not trying to be rude, please don’t take it the wrong way. I’m just trying to understand. Is it considered healthier because of the ingredients?
I’m a bit late to the party on this and I’m not a dietitian but I tend to not worry AS MUCH about caloric intake if I know that the ingredients are healthier and void of processed sugars. This recipe is pretty simple that way – you have the peanut butter (protein, healthy fat and I use all natural like it calls for), the coconut flour (better alternative to processed white flour and full of fibre), the maple syrup (I use honey cause I don’t usually have maple syrup around-which is a natural sweetener) and dark chocolate which is also low sugar. So yes these items are going to have a higher caloric content than if you maybe had one Reese Egg but ask yourself what’s the more nutritious alternative. I let that be my guide and I hardly ever go wrong or feel bad about what I eat. And at the end of the day, this is meant to be a treat. What I did was make them into smaller truffle-sized bites and then maybe had about 1 a day until they were gone 🙂
These are amazing! Love the ‘clean’ spin on my favorite Easter great. I ended up using about 1.5 tbsp of coconut flour and they came out perfect. Thank you Monique for another fantastic recipe!
Perfect! Glad you loved them!
[…] eight. Reese Wholesome Eggs with four Components […]
[…] are the Paleo-ish (because I used PB instead of almond butter) Reese’s Eggs (GF and Vegan) that I posted on IG this […]
[…] – Reese’s Easter Eggs (GF, Vegan and Low Sugar) […]
[…] quite a bit from this recipe, so I’ll post her recipe with my edits. The original recipe is here. My adaptions were as […]
[…] fingertips. Place baking sheet in the freezer for 20 minutes. Fullinstructions recipe visit: www.ambitiouskitchen.com Post Views: […]
These were delicious and so fun to make. Thank you! I keep them in my freezer for when I need a sweet treat. Mmmm
Glad you loved them! I keep these in the freezer all the time, too 🙂 so good!
I made these in heart shapes today for Valentine’s Day! Super easy and quick to make, and super delicious!!! Thanks for the recipe.
Perfect! So glad you loved them!
Can you recommend another Sugar free sweetner replacement? I typically use a mixture of erythritol, xylitol & stevia but don’t know if this would work. Thank you!
I don’t typically bake with sugar free sweeteners so I can’t recommend the specific amounts. Let me know if you try it!
This looks so good! I’m a sucker for chocolate peanut butter and a homemade rendition of Reese’s eggs is a must. Using real peanut butter and chocolate really tastes so much better vs store bought!
So good! These are our favs 🙂
These are AMAZING. I used about a tablespoon and a half of coconut flour and they turned out perfect. My husband, who doesn’t even like peanut butter (I know, I know), almost finished them off. Great recipe and so easy!
These are phenomenal. I cook very often but for some reason I was not confident in my cooking skills for these beauties. Instead they were easy to make and exceeded by far every expectation. I replaced maple syrup with honey (1 tbsp) because over here (in Europe) maple syrup is way too expensive. I will be making these over and over again!
Perfect! So glad you loved these!
I am so excited to make these!! Love the idea of using coconut flour in the peanut butter mixture!
They’re delicious! Hope you love them!
So easy and delicious!
The Reese’s eggs recipe is on my list for tomorrow. Can other nuts be used? I am allergic to Peanut Buttet! Thank you for a fun easy recipe.
Yep! In the post I mention other nut butters that would be great 🙂
Very good! We made no modifications, but did not add salt to the top. Made them for Easter dessert–thank you!
Perfect! Glad you loved them!
These are so good! Very easy to make and they taste like a traditional peanut butter cup. Thank you for the recipe Monique!
Absolutely! Glad you loved them!
I am making these for the second time since yesterday. They are delicious and so easy!
So happy to hear that!
This took the place of store bought chocolate for my kiddo on Easter and it was a hit! We’ll be making them again. The whole family enjoyed them and they were super easy to make. Thanks for the recipe!
Perfect! So happy to hear that 🙂
Loved these and simple to make!
Glad you enjoyed!
Super easy and oh so yummy!
These are absolutely amazing!!! Quick, easy and sooooo good. BETTER than Reese’s!!!
Yes!! So glad you love them 🙂
Literally perfect. Tastes just as amazing as Reeses and you’re labeling them as healthy? Only takes 4 pantry staple ingredients and 10 minutes of actual work? Say no more! And def make a double batch because they’ll be gone before you know it!
Right?? So good! Glad you loved them 🙂
cant wait to try your recipes sound AWESOME!!!
Hope you find ones here that you love!
This looks delicious- I’ll definitely have to try these!
One question; I read that you don’t recommend using AP Flour because of the bacteria risk- has anyone tried heat treating the flour- baking it to kill the bacteria?
Let me know if you try them! Hmmm I haven’t heard of anyone heat treating the flour.
These are incredible! Followed the recipe to the T, but used milk chocolate instead because it was all I had.
Perfect! Glad you loved them!
These peanut butter eggs were delicious! So much better than the store-bought version. My end result wasn’t as pretty as the photos here but they were tasty! Easy to make as well.
Amazing! Glad you enjoyed. Taste is all that matters 🙂
These are so good! I actually left them in the freezer (to hide them from the kids) and they taste amazing straight out of the freezer. Sadly, the kids found my hiding place so now I have to share them.
DELICIOUS, CREATIVE ,INCREIBLE!
Glad you love them!
This are SO delicious & so easy to make 🙂
So glad you love them!
So much tastier than store bought peanut butter cups! I made these for Easter and now we always have them in the freezer! Love the simple ingredients and how easy they are to make.
Absolutely! Glad you love them!
Reese eggs are my favorite and I’m blown away at how much these taste like the real thing. 4 ingredients?! I never would’ve guessed Reese were so easy! I cut the recipe and half and kept them in the freezer. Insanely good!
YUM! These are my fave, glad you are enjoying them too!
WOW – this are so simple and SO good! I have made many Reese’s imposter recipes over the years and THIS is The One! My husband and I are hooked on the Reese’s holiday shapes (eggs, trees, hearts.) This will be my new go-to and may means I never buy a Reeses again. Is it crazy to make this recipe 2x/week forever?!
Amazing! So happy to hear that 🙂 and definitely not crazy – they’re the perfect treat!
Chocolate Peanut Butter greatness! YUM!
These are my obsession! We usually have them on hand in the freezer. I feel best when I eat a paleo diet. I make these with cashew or almond butter. For me they are the perfect treat and honestly I will have one with a protein shake after a workout. My whole family loves them.
Do yourself a favor and make these incredibly easy and incredibly delish treats. We love using crunchy pb!!
This recipe resulted in delicious confectionery! I shaped mine into hearts for Valentine’s Day. I was grateful for how easy this recipe was to follow, and how quick it was to execute, and how scrumptious its outcome was to eat. I predict I shall make these again and again and again . . . ! Thank you!
Love that! Great idea for Valentine’s Day 🙂 glad you enjoyed!
Do you think PB2 would work (mixed up to make a thick peanut butter)?
The best! 🙂
You have the best recipes! The sea salt is a must.
Thank you! And yes – gamechanger 🙂
The texture of these is great! Very similar to a Reese’s egg! I know these are supposed to be healthy…but next time I’d maybe add a little more maple syrup because I really couldn’t taste any sweetness at all. They also tasted very dry, but that may have been due to my peanut butter. Would definitely make these again though with a few changes!
The taste can really depend on the peanut butter and chocolate you use – let me know how they go next time!
These peanut butter eggs are DELICIOUS! They are so easy to make that I had to make a second batch right after the first. I didn’t have the coconut flour so I did substitute it with almond flour. So much better than the recipes using powdered sugar! I am sure I will be making these more often than just at Easter time.
The best! Glad you enjoyed!
These are so incredibly delicious and easy! I did a test run for Easter tonight and my husband was shocked at how amazing they tasted (he’s not a believer in healthing up junk food). Totally recommend for a quick easy treat!
Love it! Glad you both enjoyed!
I enjoyed the flavor when I made these but dipping them was my problem. I left them in the freezer for over a hour than when I went to dip the chocolate didn’t cover and the peanut butter wasn’t hard. Should I’ve added more coconut flour? Also is it ok to add little coconut oil to the melted chocolate?
Hmmm very strange as the peanut butter part should firm up nicely! Feel free to add a little coconut oil to the chocolate to create that shell.
so good! I cut the recipe in 1/4 (LOL it was hard) because it’s just me. SO GOOD! I used Lily’s chocolate chips too. 10/10 recommend! Taste just like Reeses but dare I say better?
Haha I’m glad that worked out well! Perfect treat 🙂
So good – not super sweet, better than the real thing because the pb & choc tastes so much higher quality
Absolutely! Glad you enjoyed!
Tried it and loved it. Vegan and gluten-free was good but it is delicious at the same time! What more can I expect 🙂 Great Job.
Aw yay, glad that you tried and loved them!!
These also work well with almond butter for anyone who does not care for or cannot have peanut butter.
I have made them in candy molds for seasonal fun.
How fun!! That’s a great idea. Glad you enjoyed them 🙂
really nice of you to make these less dangerous, clever ingredient swaps, and great that they work in these, thank you!
Looks so delicious. I’ll ask my mom to make me this, as I can’t make this. hehee
I tried to see if this was already asked but I didn’t see it. Sorry if someone already asked. Can I use almond butter? Peanut butter and my tummy are not friends 💔
Yes, you could also try cashew, almond or sunflower seed butter! Enjoy!
These were really easy to make and were absolutely delicious. I love Reese’s cups, but am always wary about cross-contamination for any of their holiday products as a person with celiac- well, worry no more! Will be making these again (and again)
I made these yesterday and they came out perfect! The middle is perfectly soft and luscious and the chocolate shell has just the right crack when you bite into it. Fun and easy recipe to make.
Ah yay!! I am so glad this recipe is a hit ❤️
These treats were guilt-free and fantastic! Made them for easter with some topped with flakey salt and others a few small colourful sprinkles. I tripled the batch because I knew they would be a hit, and last long being stored in the freezer! I wanted a thinner coat of chocolate on the eggs so added some coconut oil in when melting the chocolate. They are AMAZING!
Ahh this is the best! I am so glad you enjoyed this recipe ❤️
Made these today with the grandkids, they turned out great. Kids had a lot of fun making them, especially eating the leftover chocolate! Thanks for a simple and delicious recipe.
This may be a dumb question… can I substitute cornmeal for almond or coconut flour, or does it need to be cooked? I”m having a hard time figuring that out with the internet. I may just end up cooking the peanut butter mess I made and dip it in chocolate after!
I am not sure I would recommend that, can you not have either almond or coconut flour? Either of those will work best!
I used bobs 1:1 gluten free flour made with rice flour and sorghum flour bc it’s just what I had. Is this safe to eat
No. That flour is not intended to be eaten raw.