Reese’s eggs are probably one of the most delicious and popular chocolates out there when they come out in the spring every year. Although, I’m all for the occasional OG treat, I truly believe that homemade is always best! These copycat healthy reese’s eggs are INSANELY delicious and there’s no way you’ll go back after you try them! This recipe is gluten-free, kid-friendly and your whole family will absolutely love them!
These homemade Reese’s eggs are popular in the spring and around Easter time, but can be made into different shapes for other seasons or holidays! They’re also perfect for a healthy dessert in your kiddos balanced lunch box.
If you love this recipe, you will love my 4 ingredient peanut butter and chocolate cookies.
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Ingredients
- Natural Peanut butter– choose a 2 ingredient natural peanut butter and make sure that it is freshly opened and mixed for best results!
- Maple syrup– delicious natural sweetener.
- Almond flour– gluten-free flour that makes the base filling of this recipe.
- Semi-sweet chocolate chips– choose a dairy-free and vegan brand if you are looking to make this recipe vegan or dairy-free. Hu and Enjoy Life are two great options.
- Coconut oil– provides a natural source of MCT’s and adds a delicious flavor.
- Sea salt– brings out the sweetness of this healthy dessert.
See recipe card for quantities.
Instructions
- Line a baking sheet with parchment paper.
- In a medium bowl, add your natural peanut butter, maple syrup, and almond flour. Combine everything well by mixing with a spoon or a spatula. Your mixture should feel like cookie dough and should be moldable.
- Scoop ~1 Tbs of the dough and begin forming into little eggs. Place them on the baking sheet one-by-one and continue until you work through all your dough. Once done, place the baking sheet into the freezer for a minimum of 30 minutes or until your dough is hardened.
- Grab a small microwaveable bowl, add your chocolate chips and the coconut oil. Microwave for 30 seconds, stir and repeat microwaving in 15 second increments, stirring in between until your chocolate is melted all the way through.
- Let the chocolate slightly cool a bit the prevent the filling from melting.
- Add your chilled eggs in one-by-one, using a fork to coat the egg in chocolate. Place back on the parchment paper and repeat until all your eggs have been coated.
- Place the baking sheet back in the freezer for an additional 15-30 minutes or until your chocolate is hardened.
- Once you remove your eggs from the freezer, sprinkle with some Maldon sea salt. Enjoy!
Hint: Choose a natural peanut butter with 1-2 ingredients (peanuts or peanuts and salt). Make sure that the natural peanut butter is well combined and stirred before use. A fresh jar is recommended for best outcomes. Santa Cruz is a favorite brand of mine!
Substitutions
- Peanut Free – because peanut allergies are very common, switch out the peanut butter for soy butter or other nut butter alternatives that have similar consistency
- Low Sugar – if you are watching your sugar intake, you can buy sugar free chocolate!
- Vegan/Vegetarian/Dairy-free– Choose a brand such as Hu or Enjoy Life to make this recipe vegan, vegetarian and dairy-free.
This recipe is already gluten-free and egg-free!
Variations
- Mold your peanut butter into different shapes for different holidays or seasons!
This recipe is already kid-friendly!
Equipment
To make these kid-friendly healthy reese’s eggs, all you need is:
- 1 Baking Sheet
- Parchment paper
- 1 Spoon or spatula
- 1 Cookie scoop (optional)
- 1 Medium bowl
- 1 Small Bowl
Storage
Store these healthy, kid-friendly treats in an airtight container in the fridge for up to a week or in the freezer for up to 3 months!
Top tip
Ensure your peanut butter is fully hardened and cooled before dipping in the chocolate, otherwise it will be really hard to dip.
FAQ
Yes! Make this recipe ahead of time and store it in the fridge to enjoy throughout the week! It makes for a delicious treat as part of a balanced bento box.
YES! You can make this recipe any time of year! Make this recipe into any shape you want and enjoy it throughout the year! You can make it into a football for a super bowl treat, into a circle or a square to enjoy anytime!
Make-Ahead Friendly
Looking for other recipes like this? Try these:
Gluten-Free
Looking for some more gluten-free friendly recipes? Try these
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Homemade Reese’s Eggs
Equipment
- 1 Baking Sheet
- Parchment paper
- 1 Spoon or spatula
- 1 Cookie scoop optional
- 1 Medium bowl
- 1 Small Bowl
Ingredients
- ⅔ Cup Natural Peanut Butter
- 1 Tablespoon Maple Syrup
- 2 Tablespoon Almond Flour
- ¾ Cup Semi-Sweet Chocolate Chips
- ¼ Teaspoon Coconut Oil
- Maldon Sea Salt
Instructions
- Line a baking sheet with parchment paper.
- In a medium bowl, add your natural peanut butter, maple syrup, and almond flour. Combine everything well by mixing with a spoon or a spatula. Your mixture should feel like cookie dough and should be moldable.
- Scoop ~1 tablespoon of the dough and begin forming into little eggs. Place them on the baking sheet one-by-one and continue until you work through all your dough. Once done, place the baking sheet into the freezer for a minimum of 30 minutes or until your dough is hardened.
- Grab a small microwaveable bowl, add your chocolate chips and the coconut oil. Microwave for 30 seconds, stir and repeat microwaving in 15 second increments, stirring in between until your chocolate is melted all the way through.
- Let the chocolate slightly cool a bit the prevent the filling from melting.
- Add your chilled eggs in one-by-one, using a fork to coat the egg in chocolate. Place back on the parchment paper and repeat until all your eggs have been coated.
- Place the baking sheet back in the freezer for an additional 15-30 minutes or until your chocolate is hardened.
- Once you remove your eggs from the freezer, sprinkle with some Maldon sea salt. Enjoy!
Anna says
THESE ARE SO GOOD!!!! So glad I found this recipe. Will 100%be making again.