Healthy Reese’s peanut butter eggs are an easy vegan and gluten-free Easter treat (or perfect to have all year round). Made with only SIX ingredients! Drippy peanut butter, chocolate chips, almond flour, coconut flour, coconut oil, and some maple syrup for good measure. You will want to make and eat these peanut butter eggs all the time because they are too good!
I grew up eating Reese’s as a kid, and they were always my favourite candy. The mix of chocolate and peanut butter is just the perfect mix. It’s so creamy, smooth, and melt-in-your-mouth delicious. So naturally I had to recreate their holiday-themed chocolate peanut butter eggs – but made it vegan and slightly better for you. The result? A delicious healthy Reese’s peanut butter egg you can make with just 6 easy ingredients in one hour, which is mostly the time your peanut butter eggs will spend in the freezer so they can be a delicious treat for you to enjoy.
Ingredients needed to make your healthy peanut butter eggs
- Natural Smooth Peanut Butter. The star of the show. This is the main filling for your peanut butter eggs.
- Maple Syrup. To give the peanut butter filling a sweet and salty flavour.
- Almond Flour + Coconut Flour. Adding this to the peanut butter & maple syrup is what makes you capable of forming your dough into eggs!
- Chocolate. For the delicious chocolate “egg shell”.
- Coconut Oil. To add with the chocolate while you melt it. This ensures that the chocolate will be smooth while it melts.
Tips on making the perfect Reese’s peanut butter eggs
- Freeze peanut butter filling for at least 30 minutes before dipping in melted chocolate. The chocolate will be warm, and it will soften the peanut butter filling. This will make it hard to dip in chocolate while keeping the egg shape.
- Make your eggs thick in height, a least 1/2 inch thick. This will give you a delicious peanut butter-filled bite of your healthy peanut butter eggs!
- Drizzle extra chocolate over the chocolate coated eggs for a cute and easy design. Adding the extra chocolate drizzled on top of the chocolate coating gives the healthy peanut butter eggs a fancier look, with added chocolate flavour. Who could say no to that?
- Top with some flaky salt. This will bring out the sweetness in the chocolate and give a perfect sweet and salty flavour.
How to store your peanut butter eggs
Place your peanut butter eggs in an airtight container in the freezer. They will last 1-2 months. You can also place them in the fridge for up to one week, but they will be more melted than if they are kept in the freezer.
If you want more delicious and easy no bake dessert recipes, check out my no-bake berry oat cups! Naturally sweetened, vegan, and gluten-free!
Healthy Reese’s Peanut Butter Eggs (V + GF)
- 1 cup smooth natural peanut butter
- 2 tbsp maple syrup
- 1/4 cup almond flour
- 2 tbsp coconut flour
- 1 ¾ cups chocolate (chocolate bar broken into pieces or chocolate chips work)
- 1 tsp coconut oil
- Flaky salt, to top (optional)
- In a medium-sized bowl, add smooth peanut butter and maple syrup and mix together with a spatula or spoon.
- Next, add in almond flour and coconut flour and stir until a soft dough forms, and can be shaped into an egg.
- Line a baking tray with parchment paper. Using a tablespoon, scoop peanut butter filling and roll into a ball in your hands, then place on the parchment paper and slightly flatten. Make sure dough is about 1/2 to 1 inch thick. Then, round the edges and shape as an egg. Repeat for remaining dough and place in freezer to harden for at least 30 minutes.
- In a small bowl, add chocolate and coconut oil and melt in the microwave in 25-30 second increments, stirring between each increment until fully melted and smooth.
- Remove peanut butter shaped eggs from the freezer, and using a spoon and fork, place peanut butter eggs in chocolate on one side, then flip to coat the other side, then place back on parchment paper. Repeat for remaining eggs, then place back in the freezer for about 20-30 minutes.
- Once chocolate coating has hardened, use remaining chocolate to drizzle over chocolate peanut butter eggs. Top with some salt (optional) and place back in the freezer for 10 minutes.
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