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, 8 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. 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.
Storing tips
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!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Healthy 4 Ingredient Reese's Eggs (gluten free, vegan)
Ingredients
- ⅔ 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
Instructions
- 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.
Recipe Notes
Nutrition
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, republished on April 3rd, 2023, and republished on March 17th, 2024.
I really appreciate that you explain *why* we shouldn’t use all-purpose flour. For all us questioners with big bags of AP flour in our pantries, it might be too easy to think, “Nah, I don’t want to buy a different kind of flour; I’ll just use AP.” (Or at least *I* might have been thinking that.) 🙂
Yes! So many people don’t realize it 🙂
These were so easy and came out so good! A yummy Easter treat. We used to love Reese’s but avoid them now due to the ingredients and health concerns. These are 5000x better!
Oh and I used 200 grams of peanut butter if anyone wants to skip dirtying measuring cups!
Amazing! Glad you enjoyed!
3/28 made 1 batch of 8 Peanut Butter and 1 batch of 8 Almond Butter. Only 2 TBSP coconut flour per batch, and followed recipe as listed. Froze for 2 days as not able to get to store for chocolate coating. 3/30 2 bars of 55% dark chocolate, enough to cover both batches. After several more hours freezing, tried Almond Egg – was good not extraordinary. 3/31 tried PB egg, very good, close to store bought just a tad less sweet. Spouse hasn’t tried yet as Reese’s are his FAVE. Good recipe, easy to follow. Would make PB version again. However much prefer the Quinoa Chocolate Peanut Butter Truffles on your site. Thanks for all the hard work in creating and testing these recipes. I really enjoy your site.
Amazing! Glad they were a hit (and love those quinoa truffles, too).
Didn’t know a Reese’s could get any better – but they did! So, so good!
Right?! The best!
These were so good! Thank you for the great recipe! Can I ask what your favorite dark chocolate brand is?
So glad you loved them! I like Ghirardelli, Theo, and Lindt!
Made these as soon as the recipe hit my inbox (no joke…20 min later). I used almond flour because I didn’t have coconut flour and they were delicious! I also tried them with almond butter and you can’t go wrong either way. Don’t skip the flaky sea salt on top!
Love that!! Our favorite treat this time of year 🙂
I made these to use for Easter, I plan to wrap them in a napkin “bunny” at each place setting. They are amazingly like Reeses, and so creamy! Just the right amount of sweetness and great texture. I made a double batch right off the bat. I did use melting chocolate to coat them, as I have a hard time getting chocolate chips melted just right. Will definitely keep this recipe for other holidays. I had fun putting colorful sprinkles on top while still wet.
Love that! Great idea to add sprinkles, too!
What are your favorite chocolate bars to use?
I love divine chocolate, theo’s, or ghirardelli!
Delicious and easy to make. The peanut butter mixture was a little dry after freezing them but still tasty. I melted chocolate but it was a messy dip! Now to only eat one at a time!
Check out the video to see how I dip these in chocolate to avoid a big mess! Glad you enjoyed regardless 🙂
Does the coconut flour take away from the peanut butter taste?
Not at all! These are very peanut buttery 🙂
I have made these twice in the past 2 weeks. I made them years ago and forgot all about the recipe. I love that they are healthier than traditional Reeses and I know exactly what is in them, which I love. This will now go get printed and go into my family recipe binder.
My favs ever! So glad you love them 🙂
These literally blew my mind I feel like the whole world needs to know about them!!! The peanut butter mixture is chefs kiss on its own and with the chocolate it’s to die for. I still haven’t excuted successfully I think because I didn’t let the pb freeze long enough before attempting to dip. My eggs flattened out quite a bit too, is that normal? I had a hard time picking them up without them breaking because they were too thin maybe I didn’t make them thick enough…well I also tried to make hearts for a cuter surprise but I think that led to failure as well hahah. I also forgot parchment paper lol. But I’m attempting again in egg shape form and hopefully I get to try it in it’s true glory!!! If not I’m sticking to balls but you better believe I’m making these literally all the time. Truly amazing I feel like everyone should be talking about these.
So glad you love them! Yes, I’d suggest making them slightly thicker if you’re having trouble handling them. Check out the photos and video to help 🙂
So yummy!!! Not too sweet and so delicious. Love the coconut flour in these – the texture and taste is amazing:)
The best treat!
Delicious! I used almond flour due to not having any coconut flour. So good! Super easy to make when craving a Reese’s cup but don’t want to go to the store
Perfect! Glad you enjoyed!
Hey, I never have coconut flour here…can I sub in Graham cracker crumbs? I think it may work?? Thoughts?
Hi! I’m not sure how the texture will turn out with graham cracker crumbs, but you could use oat flour (see here to make it yourself!)
I did a chicken recipe from your site earlier and it was mega. Now in a moment of weakness I stumbled upon these and decided to just go for it as I didn’t want to feel like a total degenerate just eating PB from the jar directly, and my god. These taste exactly like Reese’s if not better, especially knowing how simple and clean the ingredients are!! Hoping for more of these delicious snack recipes. Thank you, will definitely be making these later for some friends as well.
WOO! This is seriously the best, glad you’re loving this recipe. Hope your friends enjoy them too 🙂
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.
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!
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.
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 ❤️
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 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 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!
Looks so delicious. I’ll ask my mom to make me this, as I can’t make this. hehee
really nice of you to make these less dangerous, clever ingredient swaps, and great that they work in these, thank you!
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 🙂
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!!
So good – not super sweet, better than the real thing because the pb & choc tastes so much higher quality
Absolutely! Glad you enjoyed!
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 🙂
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.
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!
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!
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!
You have the best recipes! The sea salt is a must.
Thank you! And yes – gamechanger 🙂
Yummmm!
The best! 🙂
Do you think PB2 would work (mixed up to make a thick peanut butter)?
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 yourself a favor and make these incredibly easy and incredibly delish treats. We love using crunchy pb!!
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.
Chocolate Peanut Butter greatness! YUM!
Absolutely! 🙂
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!
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!
This are SO delicious & so easy to make 🙂
So glad you love them!