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Copycat Reese's Peanut Butter Eggs

4 Minute Read

Written by Abby

Reese's is an iconic candy that has been taken away from many GF/DF/V individuals...but not to worry! We use all natural ingredients in this recipe—including some dark chocolate, peanut butter, and dates (of course)—to recreate Easter's most popular treat.
Easter is almost here and we all can probably agree that one of the best candies is Reese's peanut butter eggs 😍While they are quite the decadent treat, they also have a bunch of junk ingredients 🙄We re-created this classic candy into a healthier version with just as much indulgence (if not more). Since most of us will be celebrating at home this year, this makes for a fun activity with your family and a great item for a "door drop-off" to spread the love. 
 
These simple 5 ingredient peanut butter eggs are vegan, gluten-free and contain no refined-sugar but are naturally sweetened with our medjool date syrup! And we promise that this isn't too good to be true, but it sure does taste like it😉
 
Copycat Reese's Peanut Butter Eggs
 

Tips for homemade Reese's eggs

  • Add more flour as needed. Depending on what kind of peanut (or nut) butter you use, the filling may be sticker and more difficult to mold so add more coconut flour as needed--just don't go overboard since coconut flour is so absorbent, a little goes a long way.  We recommend adding in 1/2 tbsp increments. 
  • Let the chocolate cool to room temperature. After the chocolate + coconut oil has fully melted, let it cool before dipping the peanut butter filling. If the chocolate is too hot, it could melt the peanut butter and mess up your beautifully shaped eggs. 
  • Add some crunch/toppings! Take things up a notch and use crunchy peanut butter instead of creamy or sprinkle crushed peanuts, flakey sea salt, or sprinkles. 
  • Store in the freezer. For 💯freshness, store the peanut butter eggs in an air-tight container in the freezer. Plus, they will best maintain their shape that way. 
 
Copycat Reese's Peanut Butter Eggs
 

Ingredients you'll need:

    1. Peanut Butter
      • What's a Reese's without peanut butter? We recommend using a PB that has no added oils or sugars in it like 365 brand, Wild Friends, or Santa Cruz. If you have a peanut allergy, no worries, this recipe is still for you! Just swap out the PB for an almond, cashew, or sunflower butter 🌻
    2. Joolies Medjool Date Syrup
    3. Coconut flour
      • This helps to thicken the batter so you can easily mold into egg shapes. You can swap for almond flour, but you might need to add a bit more to bind everything up. Coconut flour naturally absorbs a ton of liquid, which is why you need so little!
    4. Dark Chocolate Chips 
      • The final ingredient that brings it all together. We recommend using a dark chocolate without fillers or artificial sweeteners (it takes longer to melt and isn't great for your body either) like Hu Kitchen, Eating Evolved, or SoChatti. Natural chocolate is always the way to go for either bakes as well!
    5. Coconut Oil 
 
If you make this better-for-you classic candy recipe, be sure to tag us on Instagram and Pinterest so we can see all your date-able date recipe recreations! And you can always comment below! 
 reeses pb eggs 2021

 

Copycat Reese's Peanut Butter Eggs

Vegan, Gluten-Free, Refined sugar-free

  • prep time: 30 minutes
  • chill time: 30 minutes
  • total time: 60 minutes
Servings: 15
 
INGREDIENTS:
  • 1/2 bottle of Joolies Medjool Date Syrup
  • 1 cup peanut butter
  • 3 tbsp coconut flour 
  • 1.5 tbsp coconut oil
  • 1 cup dark chocolate chips
 
DIRECTIONS:
  1. In a medium bowl, mix together the peanut butter, date syrup, and coconut flour until a sticky, but moldable dough forms. Pop in the freezer for 10 minutes if too sticky. 
  2. Line a baking sheet with wax paper and scoop out 1 tbsp of dough, then form into an egg shape. Pop in the freezer for 30 minutes. 
  3. In a small saucepan, heat the chocolate chips and coconut oil until melted. Carefully dip the eggs into the melted chocolate, coating both sides evenly. Once you've covered them all, pop the eggs back in the freezer for 20 minutes. 

Store in an air tight container for up to 5 days.