Healthy Reese's Peanut Butter Eggs Recipe
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5.0
6 reviews
Excellent
Healthy Reese's Peanut Butter Eggs Recipe
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Make these 5 ingredient copycat mini Reese's peanut butter eggs at home in under 30 minutes! Each creamy peanut butter egg is coated in a crunchy chocolate shell and decorated with sprinkles – a healthy, no-bake, gluten-free treat!
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Ingredients
- 1 cup All-Natural Peanut Butter (creamy or crunchy), I love the Trader Joe’s brand
- ½ cup chopped roasted peanuts optional if using creamy peanut butter
- 1 tablespoon real maple syrup
- 2 tablespoon coconut flour
- ½ - ⅔ cup dark chocolate chips dairy-free if vegan or regular
- 2 teaspoon coconut oil refined or unrefined
- Optional topping rainbow sprinkles
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Instructions
- Line a baking sheet with parchment paper.
- In a medium bowl, gently mix together the peanut butter, chopped peanuts (optional), maple syrup, and coconut flour with a spatula.
- Let sit for 5 minutes. This allows the coconut flour to soak up all the liquid.
- Form the peanut butter dough into about 12 to 16 mini egg shapes or heart shapes. But really, you can do as many or as few as you want. If you want mini-mini eggs, make 17 - 20.
- Evenly space the eggs out on the lined baking sheet and place them in the freezer for 15 - 20 minutes until they are hard. They should NOT be malleable.
- Meanwhile, make the chocolate shell by adding the chocolate chips and coconut oil to a microwave-safe bowl and melt in 20-second intervals. Stir between each interval until completely smooth. Let cool for 10 minutes until lukewarm before dipping the peanut butter eggs. Alternatively, you can use the double boiler method.
- When the eggs are ready, remove them from the freezer and individually dip each egg into chocolate until fully covered. I like to use 2 forks to fish the eggs out and let excess chocolate drip off before placing them back on the sheet.
- Place the baking sheet back in the freezer for another 30 minutes. If you want to decorate them, remove them at the 15-minute mark and add a chocolate drizzle and sprinkles. Then put them back in the freezer.
- Let the eggs sit at room temperature for around 10 minutes before serving. Store them in the freezer for up to 3 months or in the fridge for up to 8 days. Enjoy!
Notes
- Coconut Flour: If you don’t have coconut flour in your pantry, use ¼ cup of almond flour, all-purpose flour, or gluten-free baking flour.
- Nut-Free: You can certainly make these homemade Reese’s mini eggs nut-free by substituting the peanut butter with sun better.
- Refrigerator Storing: Store in an airtight container for up to 14 days in the fridge.
- Freezer Storing: Store in an airtight freezer-safe container or bag for up to 6 months in the freezer. Let them thaw for 10 minutes before serving.
- Melting Chocolate Tip: Melt chocolate in 20-second intervals in the microwave. NO ONE LIKES THE TASTE OF BURNED CHOCOLATE! This is my #1 tip for melting chocolate in the microwave.
Nutrition Information
Show Details
Calories
138kcal
(7%)
Carbohydrates
8g
(3%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Sodium
77mg
(3%)
Potassium
129mg
(4%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
1IU
(0%)
Vitamin C
0.03mg
(0%)
Calcium
26mg
(3%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 16mini eggs
Amount Per Serving
Calories 138 kcal
% Daily Value*
| Calories | 138kcal | 7% |
| Carbohydrates | 8g | 3% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 77mg | 3% |
| Potassium | 129mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 26mg | 3% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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