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
- Step 1: Prepare the baking sheet.
Line a baking sheet or large plate with parchment paper and set aside.
- Step 2: Make the peanut butter filling.
In a medium bowl, combine the natural peanut butter, maple syrup, and almond flour. Stir with a spoon or spatula until a thick, cookie dough-like mixture forms. It should be soft but easy to mold with your hands.
- Step 3: Shape the eggs.
Scoop about 1 tablespoon of the mixture and shape it into an egg. Place each egg onto the prepared baking sheet and repeat until all of the dough has been used. - Step 4: Freeze until firm.
Transfer the baking sheet to the freezer for at least 30 minutes, or until the peanut butter eggs are hardened.
- Step 5: Melt the chocolate.
Add the chocolate chips and coconut oil to a small microwave-safe bowl. Microwave for 30 seconds, then stir. Continue microwaving in 15-second intervals, stirring between each, until the chocolate is smooth and fully melted. Let it cool for 2-3 minutes before dipping.
- Step 6: Coat the eggs in chocolate.
Using a fork, dip each chilled peanut butter egg into the melted chocolate, turning to coat completely. Allow any excess chocolate to drip off, then place the coated eggs back onto the parchment-lined baking sheet.
- Step 7: Freeze again.Return the baking sheet to the freezer for another 15-30 minutes, or until the chocolate is set.
- Step 8: Finish and enjoy.
Remove the eggs from the freezer and sprinkle with Maldon sea salt, if desired. Enjoy right away, or store them in the refrigerator or freezer until ready to eat.
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! For example: a football for football season!
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
- â…” 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
- Step 1: Prepare the baking sheet. Line a baking sheet or large plate with parchment paper and set aside.
- Step 2: Make the peanut butter filling.In a medium bowl, combine the natural peanut butter, maple syrup, and almond flour. Stir with a spoon or spatula until a thick, cookie dough-like mixture forms. It should be soft but easy to mold with your hands.
- Step 3: Shape the eggs.Scoop about 1 tablespoon of the mixture and shape it into an egg. Place each egg onto the prepared baking sheet and repeat until all of the dough has been used.
- Step 4: Freeze until firm.Transfer the baking sheet to the freezer for at least 30 minutes, or until the peanut butter eggs are hardened.
- Step 5: Melt the chocolate.Add the chocolate chips and coconut oil to a small microwave-safe bowl. Microwave for 30 seconds, then stir. Continue microwaving in 15-second intervals, stirring between each, until the chocolate is smooth and fully melted. Let it cool for 2-3 minutes before dipping.
- Step 6: Coat the eggs in chocolate.Using a fork, dip each chilled peanut butter egg into the melted chocolate, turning to coat completely. Allow any excess chocolate to drip off, then place the coated eggs back onto the parchment-lined baking sheet.
- Step 7: Freeze again.Return the baking sheet to the freezer for another 15-30 minutes, or until the chocolate is set.
- Step 8: Finish and enjoy. Remove the eggs from the freezer and sprinkle with Maldon sea salt, if desired. Enjoy right away, or store them in the refrigerator or freezer until ready to eat.
Anna says
THESE ARE SO GOOD!!!! So glad I found this recipe. Will 100%be making again.