Reese’s Peanut Butter Cups were always my favorite candy as a kid. Classic case of nostalgia.
During Halloween I’d go through my bag and pick out all Reese’s and set them aside for extra special treat days. I had to savor them because Mom didn’t buy Reese’s often. When Easter came along and Reese’s eggs were popular, I was allowed to have exactly one and damn did I cherish that Reese’s egg with my entire soul.
To be honest, Tony and I love white chocolate Reese’s eggs, especially when they’re kept in the fridge. I realize they’re probably not the best, but every once in a while we buy them as a special treat for our movie nights.
That was until I decided to make my own healthy peanut butter eggs back in 2016 (yes, 6 years ago!) without any refined sweeteners, dairy or junk I couldn’t pronounce. Now we have these beautiful vegan Reese’s eggs almost every week, keeping them in the freezer for when we’re craving something sweet. Bonus points: they’re the perfect sweet treat for Easter that kiddos will LOVE.
Everything you need to make healthy Reese’s eggs
These vegan Reese’s peanut butter eggs are EVERYTHING and so simple to make! If you love Reese’s in any way shape or form, I can guarantee that you will fall in love with this recipe. These low carb peanut butter eggs are also grain free, gluten free, dairy free, which means that anyone and everyone will absolutely adore these. Here are the 4 ingredients you’ll need:
- Peanut butter: please use a creamy peanut butter with just peanuts + salt, or just peanuts. That’s what works best for this recipe. Use the code ‘AMBITIOUS15‘ to get 15% off of my fav nut butter brand, Wild Friends. If you use a Trader Joe’s brand, you may need to add extra coconut flour, because their brand is incredibly runny. If you have a peanut allergy you could also try cashew, almond or sunflower seed butter!
- Pure maple syrup: many homemade peanut butter eggs are made with powdered sugar, but we’re naturally sweetening these Reese’s eggs with pure maple syrup. You can also use honey if you’re not vegan.
- Coconut flour: a little coconut flour adds fiber and helps thicken the peanut butter eggs to bind everything together. It works like magic.
- Dark chocolate: I love using dark chocolate chips or dairy free & vegan chocolate. There are many wonderful brands out there to choose from.
Can I use a different flour?
If you don’t have coconut flour, almond flour would be a good substitute in these peanut butter eggs. Please note that you’d likely need at least 1/4 – 1/3 cup of almond flour until you achieve the right consistency. I would not recommend other flours. For example, all purpose flour is not intended to be eaten raw so do not sub that in.
Make them paleo
Yes, these healthy Reese’s eggs can also be made paleo by simply using almond butter or cashew butter! Be sure their ingredients are just nuts and salt.
Try a white chocolate version
As I mentioned, Tony and I love storing the white chocolate Reese’s eggs in our freezer when they hit the shelves over Easter. Feel free to make these peanut butter eggs with white chocolate by simply swapping the dark chocolate to white chocolate chips or a white chocolate bar!
How to make peanut butter eggs
- Make the batter. In a medium bowl, mix together peanut butter, maple syrup and 1 tablespoon of coconut flour. Add another tablespoon or two of coconut flour if the batter is super runny. The peanut butter mixture should be sticky like a wet cookie dough.
- Shape the eggs. Use a cookie scoop to drop peanut butter mixture by the tablespoonful onto a parchment lined small baking sheet. Slightly flatten the top of each with your fingertips and shape into an ‘egg shape’ if you want. Place on a baking sheet lined with parchment paper and put in the freezer for 20 minutes to 1 hour. The longer the eggs stay in the freezer, the easier it will be to dip them.
- Dip the eggs. After about 30 minutes, melt the chocolate bar in a small saucepan over very low heat, stirring frequently. Transfer melted chocolate to a small warm bowl, allow chocolate to cool for 5 minutes before dunking the eggs. Quickly use a fork to dip each peanut butter egg into chocolate. Make sure to coat evenly.
- Freeze & serve. Transfer back to parchment lined baking sheet and sprinkle with a little coarse sea salt if desired. Immediately place baking sheet back in freezer for 30 minutes to 1 hour. Makes 8 large vegan Reese’s eggs.
Tips for homemade Reese’s eggs
- Adjust the flour. Depending on your peanut butter, you may need to use more coconut flour. Anywhere from 1-3 tablespoons is usually perfect. I normally never need more than 2 tablespoons for these eggs.
- Utilize your refrigerator. If your peanut butter dough looks too runny or soft, feel free to pop it in the fridge for 10-20 minutes before forming the eggs.
- Keep the chocolate room temp. Melt the chocolate 10 minutes before you are ready to coat your eggs. Room temperature melted chocolate is better than hot melted chocolate; if the chocolate is too hot, it can melt the peanut butter.
- Soften before eating. Feel free to pop them in the fridge for a couple of minutes before you eat them so that they soften up just a bit.
Be sure to store these vegan Reese’s eggs in your freezer. I recommend a freezer-friendly bag or container to keep these treats frozen. These low carb Reese’s eggs can stay in your freezer for up to 3 months, so go ahead and make a double batch if you’d like!
More no bake desserts to try
Get all of our delicious vegan dessert recipes here!
I hope you love these 4-ingredient healthy Reese’s eggs! If you make them, I’d love for you to leave a comment and a rating letting me know how you liked them. I really appreciate it, xo!
Healthy 4 Ingredient Reese’s Eggs (gluten free, vegan)
Easy healthy Reese’s eggs made with only 4 simple ingredients! These homemade vegan Reese’s eggs are low carb, gluten free, low sugar and have a glorious peanut butter middle for the perfect no bake treat that everyone loves.
natural drippy peanut butter (just peanuts & salt)
pure maple syrup
coconut flour (start with 2 and add another if necessary)
72% dark chocolate bar, vegan if desired
- Optional: Coarse sea salt, for sprinkling on top
In a medium bowl, mix together peanut butter, maple syrup and 2 tablespoons coconut flour until smooth. The peanut butter mixture should be sticky like a wet cookie dough. If your peanut butter dough looks too runny or soft, feel free to add 1 more tablespoon of coconut flour and/or pop the dough in the fridge for 10-20 minutes before forming the eggs. Usually after about 5-10 minutes of sitting the coconut flour absorbs some of the liquid.
Use a cookie scoop to drop peanut butter mixture by the tablespoonful onto a parchment lined small baking sheet — you should get 8 eggs total. Slightly flatten the top of each with your fingertips and form into an egg shape if you’d like. Place baking sheet in the freezer for 20 minutes-1 hour. The longer the eggs sit in the freezer, the easier they will be to dip in chocolate.
Once you are ready to coat the eggs, melt the chocolate bar in a small saucepan over very low heat, stirring frequently. Transfer melted chocolate to a small warm bowl. Room temperature or slightly warm melted chocolate is better than ‘hot’ melted chocolate; if the chocolate is too hot, it can melt the peanut butter.
Quickly use a fork to dip each peanut butter egg into chocolate. Make sure to coat evenly. Transfer back to parchment-lined baking sheet and sprinkle with a little coarse sea salt if desired. If there’s extra chocolate at the end, you can drizzle it vigorously over each egg for a pretty easter egg look. Immediately place baking sheet back in freezer for 30 minutes to 1 hour or as long as you’d like until hardened. Once hardened completely store in an airtight container in the fridge or freezer until ready to eat. Makes 8 large peanut butter eggs.
How to make these paleo: Use cashew butter or almond butter, just make sure they are all natural with no added ingredients. I like making my own!
How to store: Be sure to store these vegan Reese’s eggs in your freezer. I recommend a freezer-friendly bag or container to keep these treats frozen. These low carb Reese’s eggs can stay in your freezer for up to 3 months, so go ahead and make a double batch if you’d like.
If you don’t have coconut flour, almond flour would be a good substitute, although, you’d likely need at least 1/4-1/3 cup of almond flour until you achieve the right consistency. I would not recommend other flours.
Feel free to pop them in the fridge or let them sit at room temperature for a couple of minutes before you eat them so that they soften up just a bit.
Servings: 8 eggs
Serving size: 1 reese’s egg
Saturated fat: 4.9g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published in 2016, republished on March 15h, 2021, and republished on April 12th, 2022.