If you love Reese’s Peanut Butter Eggs that come out every Easter time, then I guarantee you will love my copycat version. These Copycat Peanut Butter Eggs are incredible, and dare I say even better than the classic Reese’s eggs. And, they are made with real, ingredients, with nothing artificial, meaning, they are a more nutritious treat!
Substitutions for the peanut butter
Since the classic Reese’s peanut butter eggs are filled with peanut butter, I’m sticking with that. However, if you are peanut-free, you can definitely make these with you favorite almond butter, cashew butter, or even sunflower seed butter, for a nut-free option.
What you need to make these eggs
To make these eggs, you need just 6 simple ingredients, which I am pretty sure you already have in your pantry!
- Peanut Butter: I recommend using super creamy peanut butter! And I listed some substitutions above.
- Coconut Flour: The coconut flour helps hold the ingredients together and adds texture.
- Maple Syrup: These eggs are sweetened with the maple syrup and the dairy-free chocolate chips.
- Chocolate Chips: The chocolate chips will be used for the chocolate coating on the eggs.
- Coconut Oil: The coconut oil is to mix with the chocolate chips, so help it become nice and liquidy, and easy to coat the eggs with.
- Vanilla Extract: Every recipe needs some vanilla extract for extra flavor! Don’t skip it!
- Cacao Nibs: The cacao nibs are optional, but I love adding some cacao nibs to the chocolate mixture, because it adds a nice little crunch, and cacao is a superfood! It’s a win win!
How to make your copycat Reese’s Peanut Butter Eggs
To make these, it is super easy!
First, whisk together peanut butter, coconut flour, vanilla extract, and maple syrup. The dough should be thick. If it’s not, add a teaspoon of coconut flour.
Next, form 12 balls, and line them up on a parchment-lined baking sheet. Then, use your hands to form each one into an egg shape, and freeze for 20 minutes.
The next step is to make the chocolate dipping sauce, which you do by adding the chocolate chips and coconut oil to a microwave-safe dish, and melting in 30-second increments. Mine is usually perfect after two rounds in the microwave. Stir until the chocolate has nice and smooth.
If you are using cacao nibs, add them to the chocolate mixture.
Next, remove the eggs from the freezer, and one by one, gently dip each egg into the chocolate mixture, letting excess chocolate drip off, and then returning them to the baking sheet.
Return the tray to the feeder for another 30 minutes or so, to firm up. That’s it! Can you believe it?
How to store your Reese’s!
You can store these in an air-tight container in the refrigerator for up to one week; or you can freeze them and pop them out when ever the sweet tooth hits! You can freeze them for up to 3 months.
If you make this recipe, please be sure to leave a comment below! And of course, since I practically live on Instagram, be sure to tag me in your creations so I can see them and repost on my IG stories. Enjoy!! xx
Ingredients
- 1 cup creamy peanut butter
- 2 tb coconut flour
- 3 tb maple syrup
- 1 cup dairy-free chocolate chips
- 1 tsp coconut oil
- 1 tsp vanilla extract
- ¼ cup cacao nibs, optional, but adds crunch
Instructions
- Line a baking sheet with parchment paper.
- In a large bowl, whisk together peanut butter, coconut flour, vanilla extract, and maple syrup. The dough should be thick.
- Form 12 small balls and place them on the parchment paper.
- Then gently form each one into an egg shape.
- Place in the freezer for 20 minutes.
- Then make chocolate dipping sauce by melting the chocolate and coconut oil in a bowl in the microwave in 30-second increments, until smooth and liquidy.
- Fold in cacao nibs, if using.
- Remove eggs from the freezer and dip each one in the chocolate and place back in the sheet.
- Repeat until all are covered in chocolate.
- Place into the fridge for 20-30 minutes to firm up.
- Enjoy!
Rate & review
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