Healthy 4 Ingredient Reese's Eggs (gluten free, vegan)

Name: Healthy 4 Ingredient Reese's Eggs (gluten free, vegan)
Prep time: 1 h
Total time: 1 h
Yield: 8 eggs
Ingredients: ⅔ cup natural drippy peanut butter (just peanuts & salt); 1 tablespoon pure maple syrup; 2-3 tablespoons coconut flour (start with 2 and add another if necessary); 3.5 ounces 72% dark chocolate bar, vegan if desired; Optional: Coarse sea salt, for sprinkling on top

User Reviews

5.0

159 reviews

Excellent

Prep Time
1 hr
Total Time
1 hr
Servings
8 eggs
Calories
201 kcal
Course
Dessert, Lunch
Cuisine
American, Vegan

Healthy 4 Ingredient Reese's Eggs (gluten free, vegan)

Stella Guerrero

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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.

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Ingredients

Servings

⅔ cup natural drippy peanut butter (just peanuts & salt)
1 tablespoon pure maple syrup
2-3 tablespoons coconut flour (start with 2 and add another if necessary)
3.5 ounces 72% dark chocolate bar, vegan if desired
Optional: Coarse sea salt, for sprinkling on top

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Instructions

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.

Notes

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.

Nutrition Information

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Serving 1reese's egg Calories 201cal (10%) Carbohydrates 11.4g (4%) Protein 5.3g (11%) Fat 15.8g (24%) Saturated Fat 4.9g (25%) Fiber 2.9g (12%) Sugar 5.5g (11%)