If you're craving the delicious combination of peanut butter and chocolate but looking for a healthier alternative, look no further than these homemade Reese's peanut butter eggs. They have the irresistible flavor of the classic Easter candy without the gluten, dairy, refined sugars, preservatives, artificial ingredients, or junk. They're easy to make with just a few minutes of work, and just as delicious as the originals!
These are perfect homemade treats at Easter, but you can also shape them into balls and enjoy them all year round. And if you like this recipe, be sure to try my Chocolate Coconut Date Balls, which are inspired by Samoas cookies!
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Ingredients For Healthier Homemade Reese's Peanut Butter Eggs
You only need five simple ingredients to make these, and they can easily be found in most grocery stores.
- peanut butter: smooth peanut butter that's a little oily works best here. I like creamy dark-roasted peanut butter with no added sugars, and if there's a little oil in the top of the jar that may come in handy. Just be sure to give it a good stir before you scoop and measure for your eggs.
- pure maple syrup: this will sweeten your eggs without refined sugars.
- vanilla extract: adds a subtle creamy caramel-like flavor to compliment the nut butter and chocolate.
- almond flour: helps to bind the peanut butter and liquids together, while keeping everything creamy.
- chocolate chips: what you choose here will have an impact on the flavor and nutritional value of your eggs. I like Hu chocolate gems or Lily's dark chocolate chips because they're made without refined sugars and taste delicious. If you need an allergy-friendly option and aren't too concerned about sugar, the baking morsels from Enjoy Life Foods are excellent.
(See the recipe card below for quantities and more detailed instructions)
Instructions
You'll only need a few minutes of hands-on work to make these, and little more than an hour of resting time in the freezer.
Step 1: Stir together the peanut butter, maple syrup, vanilla, and almond flour. The dough should be sticky and easily roll into a ball.
Step 2: Divide the batter into 8 pieces, and use your hands to form them into egg shapes. Place on a parchment lined baking sheet and freeze for one hour.
Step 3: Melt your chocolate in a double boiler or the microwave. Dip in each peanut butter egg, flipping it over to cover all sides. Place back on the parchment-lined baking sheet.
Step 4: Use any leftover chocolate to drizzle over the top of the eggs for an Easter egg design. Put the baking sheet back in the freezer for 15 minutes or until the chocolate has hardened.
Storage
Once the chocolate is hardened you can store the eggs in the refrigerator in an airtight container for up to one week, or in the freezer for three months.
Tips
- Use a fork to dip the eggs in the chocolate. This allows any excess chocolate to drip off easily.
- If excess chocolate has pooled around the bottom of the eggs, use the tip of a steak knife to snap it off.
- If the chocolate doesn't contain much oil, it may be thick when melted. If this is the case, try stirring in a small teaspoon of the oil from your peanut butter jar, or a drizzle of melted coconut oil. This will help thin the chocolate out.
- If your peanut butter is too thick and difficult to stir, add a drizzle of the oil from the jar or a splash or two of melted coconut oil.
Substitutions
These eggs are absolutely divine as-is, but here are a few substitutions you can also try:
- Almond Butter - substitute for the peanut butter if needed
- Sunflower Butter - use in place of the peanut butter if you have an allergy
- White Chocolate - dip the eggs in white chocolate if you'd like and top with sprinkles
To ensure these treats are gluten-free, check your product labels for gluten and cross-contamination warnings (if needed).
Frequently Asked Questions
No. All-purpose flour is raw and not meant to be consumed without cooking.
There is too much oil in your batter. Try adding in more almond flour a teaspoon at a time.
There's not enough oil in your batter. Try adding in a drizzle of oil from the peanut butter jar, or a teaspoon or two of melted coconut oil.
You may have used a chocolate with low oil content. Try stirring in a drizzle of oil from the peanut butter or a teaspoon of melted coconut oil.
More Easy Dessert Recipes
Looking for other recipes like this? Try these:
Healthier Homemade Reese's Peanut Butter Eggs
Ingredients
- ⅔ cup smooth oily peanut butter see notes above for tips
- 1 tablespoon pure maple syrup
- 1 teaspoon vanilla
- ¼ cup almond flour
- ½ cup dark chocolate chips a heaping half-cup measure, see healthier recommendations above
Instructions
- In a medium-sized bowl, stir together the peanut butter, maple syrup, vanilla, and flour until well combined. The mixture should stick together, and be smooth and creamy. If the mixture seems too dry, add a splash of oil from your peanut butter.
- Divide your mixture into 8 equal parts. Roll each bit of mixture between your two hands to form a ball, then gently pat it with your fingers to form an egg shape. Place your shapes on a small baking sheet lined with parchment paper. You'll want to use a sheet that's small enough to fit into your freezer.
- Place the baking sheet with your shaped eggs into the freezer for 1 hour to harden up.
- Melt your chocolate in a double boiler, or in a microwave-safe bowl in the microwave in 30-second increments. This takes about 1 minute and 30 seconds total in my microwave. Give it a stir between each increment, until it's completely melted and smooth.
- Dip your eggs one by one into the melted chocolate. I use a fork to do this, which allows the excess chocolate to drop back into the bowl. Flip your eggs over to cover them evenly on all sides, let the excess chocolate drip back into the bowl, then place the chocolate-covered egg back onto the parchment paper to set. If you have leftover chocolate, use it to drizzle over your eggs for a pretty design. Use a small spoon and drizzle quickly back and forth over the eggs.
- Place your eggs back in the freezer to set for about 10 minutes or until the chocolate has completely hardened. Store them in an airtight container in the refrigerator for 1 week, or in the freezer for 3 months.
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