Copycat Reese's Peanut Butter Eggs

2 Minute Read

Written by Abby

 
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 peanut butter eggs are vegan and contain no refined-sugar but are naturally sweetened with our medjool date syrup! 
 
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All you need are FOUR ingredients to make this fun and healthy treat:
 
    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 Georgia Grinders. 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
      • The only natural sweetener needed. Plus you still maintain all the nutrient and health benefits of a medjool date in the syrup form. 
    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.
    4. Dark Chocolate Chips 
      • The final ingredient that brings it all together. We recommend using a dark chocolate without fillers (it takes longer to melt) like Hu Kitchen, Eating Evolved, or SoChatti. 
 
If you make this party favorite recipe, be sure to tag us on Instagram and Pinterest so we can see all your date-able recreations! And you can always comment below! 
 
 Joolies Blog Pinterest Graphics-2-3

 

Copycat Reese's Peanut Butter Eggs

Vegan, Gluten-Free, Refined sugar-free

  • prep time: 30 minutes
  • cook (aka 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 tsp vanilla extract
  • 1 cup dark chocolate chips, melted
 
DIRECTIONS:
  1. In a medium bowl, mix together the peanut butter, date syrup, coconut flour, and vanilla extract until a sticky, but moldable dough forms.
  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 10 minutes. 
  3. In a small saucepan, heat the chocolate chips 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 30 minutes. 

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

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