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These peanut butter eggs are a Reese’s copycat that needs just 4 ingredients! No dairy and no refined sugar needed, they are easily made low carb and much healthier than the original!
It’s no secret that I love making homemade versions of my favorite candy.
This is especially evident during the holiday seasons. To me, I wish holiday candy was available year round. Unfortunately, this isn’t the case, so I choose to make my own. My favorites include creme eggs, coconut eggs, and copycat Reese’s eggs.
What are Reese’s eggs?
Creamy peanut butter covered in milk chocolate that are shaped like eggs, Reese’s eggs are a holiday candy that comes out during the Easter period. Reese’s eggs differ from peanut butter cups, as they have more peanut butter filling and are larger in size.
They come in mini sized and full sized eggs, and while delicious, they are so much easier to make at home!
Why you’ll love these homemade peanut butter eggs recipe–
- 4 Ingredients. Unlike the original Reese’s eggs that have over 30 ingredients, this homemade version has just four!
- Cheaper than store bought. Like any holiday candy, the price tag is quite steep and no one bats an eyelid because it’s only available for a limited time!
- Healthier and lower in sugar. Using healthy and wholesome ingredients with options to cut out all sugar, these are a much better option.
- Ready in 5 minutes. From prep to plate, these take no time to make. You could also whip up a batch of hot cross buns to go with them.
What I love about this recipe is how delicious they are to make at home. Just like my homemade bounty bars and kit kat, they taste exactly the same!
How to make peanut butter eggs
The Ingredients.
- Peanut butter– Creamy peanut butter with no added sugar.
- Maple syrup– Adds sweetness and also helps bind the filling together. Agave nectar or honey will also work.
- Coconut flour– The secret ingredient! Coconut flour acts like a sponge and helps keep the filling thick and smooth.
- Chocolate chips– To cover the peanut butter filling!
The Instructions.
Start by mixing the peanut butter and maple syrup until combined. Gently stir through the coconut flour until a thick dough remains.
Next, use your hands to shape the dough into small eggs and press down slightly. Melt your chocolate then, using two forks, dip the peanut butter eggs in the chocolate until completely coated. Place them on a plate and refrigerate them until the chocolate firms up.
Dietary swaps and substitutions
- Make them vegan. Use vegan chocolate chips to coat the filling.
- Cut the carbs and sugar. Use keto maple syrup and cover the eggs with sugar free chocolate chips.
- Substitute the peanut butter. Almond butter, cashew butter, tahini, and sunflower seed butter all work.
- Swap out the coconut flour. You can replace the coconut flour with oat flour or almond flour. Because neither of those two are as absorbant, you may need to double the amount used.
Storing and freezing instructions
- To store: Leftovers can be stored at room temperature, covered, for up to two weeks.
- To freeze: Place the peanut butter eggs in a ziplock bag and store them in the freezer for up to six months.
More peanut butter dessert recipes to try
- Peanut butter mousse
- Peanut butter cookies
- 3 Ingredient peanut butter balls
- Chocolate peanut butter balls
- Peanut butter cheesecake
Frequently Asked Questions
Reese’s eggs are a specialty candy and are only available from February to April, in the lead up to the Easter holiday.
This recipe for peanut butter eggs are vegan friendly, as they don’t contain dairy, eggs, or animal products.
When made with sugar free maple syrup and chocolate, these peanut butter eggs are keto friendly.
Healthy Peanut Butter Eggs (4 Ingredients!)
Ingredients
- 2 cups peanut butter Can sub for any nut or seed butter
- 1/2 cup maple syrup * See notes
- 3/4 cup coconut flour
- 1 cup chocolate chips * See notes
Instructions
- In a large mixing bowl, combine your coconut flour, peanut butter and maple syrup and mix until combined.
- Line a large plate or tray with parchment paper. Slightly wet your hands and form egg-shaped domes with the peanut butter mixture.
- Melt your chocolate chips of choice. Dip the peanut butter eggs into the chocolate, ensuring they are fully coated. Place back on the parchment paper and refrigerate until the chocolate has firmed up.
Made these eggs with my son for Easter and cannot believe how easy and delicious they are! I recommend melting the chocolate in a pan on the stove and melting the entire bag of chocolate since you will definitely need it. If you microwave the chocolate do half a bag at a time since the chocolate cools quickly . We also mixed chunky and creamy peanut butter together. Yum! These taste exactly like the Reese’s eggs. A must make for anyone who likes Reese’s!
I like the fact that this recipe uses coconut flour. Any other uses for coconut flour? Why? Because I have a big bag sitting in my fridge that I don’t know what to do with…. LOL
Thanks
Perfect timing!
Love your sharing healthy alternative ways of making old favorites!!!
Thank you 😊
These are so delicious! I will definitely make these again. Mine were not as pretty but oh well. They’re much better for you than the pre-made store bought candy. I highly recommend making these!
These were a great hit! I used 100% Natural Vermont Maple Syrup, Grade A Dark Robust and Ghirardelli’s melting milk chocolate.
Thank you so much! Will be trying many of your recipes 💕
This recipe is excellent. I was so impressed with the taste. These were so simple to make as well!
Could you sub out almond flour for coconut flour ? I’m out of coconut unfortunately.😩Your recipes are pure heaven by the way.❤️
Yes you can!
For someone with a coconut allergy can almond flour be used in place of coconut flour?
try oat flour.
Could I cut out different shapes e.g stars if I rolled out the peanut butter mixture? Then wanted to freeze the cut out shapes before covering in melted chocolate?
Would this work?
Thanks
Ani
Yes 🙂
Would almond flour work? This ones look great
Yes 🙂
Arman, these are so good! Last time I tried coating something in chocolate I about had a mental breakdown- your tips were so helpful! I love that these aren’t super sweet but are good and filling. I can’t wait to try your other similar recipes!
🙂 Cheers, Chelsea!
Keto friendly you could use VitaFiber syrup
😀 Sure!
have you ever tried sweetening with dates? was gonna attempt but, thought id ask first haha
I have in other recipes, but not this one 🙂
Hi! What can I use instead of maple syrup. Its kinda hard to look for sticky syrup here in my country. Thank you!
Hi! Agave nectar or if you aren’t a strict vegan, honey!
I’ve made these twice so far. Both amazing but I notice a day or two later the inside is a bit dry..
The second time around I added a bit more almond milk which created a creamier texture (mm!)…what would you recommend? Should the PB filling be super sticky prior to freezing? Perhaps its too solid when I form the eggs..or should i keep them in the fridge to retain moisture?
Please assist!
Hi there! Yes, I’d recommend a smoother filling and enjoying them at room temperature 🙂
these look insanely good!
😀 You would love it!
I’m kind of confused how to do these Keto friendly? Is there a sticky sweetener that is Keto friendly?
Yes, there are several.
What do you mean by liquid of choice? Would you recommend coconut oil?
Milk, water 🙂 Not coconut oil!
I’m making this today. That could have been bad, thanks! 😉
Hahaha I love it!
Did it need to be coconut flour or could almond flour be used?
You can try almond flour, but double the amount 🙂
What do you find as the best tasting sticky sweetener for these?
I find maple syrup to be the best 🙂
Made these today! So good and couldn’t be easier!
How rude, Cathy- You didn’t save me any!
Hi there! Which sticky sweetener do you find to be the best?
I find pure maple syrup to be best! 🙂
What kid of chocolate did you use?
Dairy free chocolate chips
Looks great. Just wondering how big your eggs were/how many you got from a batch?
Hi! Slightly smaller than golf balls 🙂
Would Truvia work? I can’t find monk fruit in town and I want to try!
Hi! It tends to yield crumbly centers, instead of a smoother one.
I have only tried peanut butter eggs a few times in my life, but I have loved them every time. While it may be challenging, I want to try making my own. These look too easy and delicious to pass up!
Mine seemed gritty… is that normal?
You need to add some milk to ensure it is smooth 🙂
Peanuts aren’t paleo friendly.
Well aware of that, hence the clearly stated paleo option 🙂 Enjoy!
Hi! These look great! Do you think it would be possible to erythritol (powdered or granulated) in place of the monk fruit sweetener, while still being mixed with the coconut milk? Or is the monk fruit sweetener in liquid form? Cheers!
Hi there! I prefer the monk fruit sweetened maple syrup, as it has a great consistency 🙂
These peanut butter eggs will be perfect for Easter! I love the coconut flour in them, too. 🙂
I made these tonight and they came out perfect and just like a Reese’s! Thanks for this!
🙂 You are a gem! Thanks, LeeAnn!
How many does it make?
The recipe card includes this information 🙂
What type of monk fruit sweetener? I usually use stevia
The maple syrup kind 🙂
Looks sooooo good and so easy to make! Thanks for a great recipe ♥
So quick and easy to make and does taste like a Reeces!
Thank you for the great recipe!