These three ingredient copycat Reese's peanut butter eggs are out of this world! They're made totally vegan, free of refined sugar, and can be made peanut-free and even nut-free if you want.
I think it's a near-universal fact that everyone loves Reese's Easter Eggs. Right?! My family doesn't even celebrate Easter and we're obsessed with them! The way I see it, any holiday that brings good candy out of hiding is a good time of year!
Because of all of my food allergies I don't really indulge in the actual Reese's peanut butter eggs, but I made this copycat recipe that is just as good with none of the ingredients I can't have. It's a win...a chocolatey, nut-buttery win!
Peanut-Free Copycat Reese's Peanut Butter Cups
The best thing about making treats at home is that you can fill them with whatever you want! If you're peanut-free like me you can make these with almond butter. If you're nut-free, make these with sunflower seed butter, tahini (sesame butter) or pumpkin seed butter! I want EVERYONE to be able to enjoy chocolate eggs this spring.
Vegan Reese's Peanut Butter Cup Copycat
I have filled these eggs with the MOST delicious combination of ingredients. They're fluffy, nutty, sweet, and so, so satisfying. I've sweetened them with pure maple syrup (which I buy in bulk on Amazon because I use it so often!). These are easy-to-find ingredients that will make your new favorite springtime treat!
Easter Eggs with Vegan Chocolate
For the chocolate shell, use melted vegan chocolate to dip the nut butter eggs. I love Hu Dark Chocolate Gems because they're vegan, gluten-free, soy-free and free of refined sugar. They add all the delicious chocolately taste you're craving without the bad stuff! It's a delicious outer shell for these copycat Reese's peanut butter eggs.
How to Make Copycat Reese's Peanut Butter Eggs
This recipe gets made in a couple steps, but they're all super simple and these chocolate eggs will be sitting in your refrigerator waiting to be enjoyed before you know it.
- Make filling. Whisk together the nut or seed butter with the maple syrup (and add a pinch of salt if your nut or seed butter is not salted).
- Melt chocolate. You can do this in the microwave or on a double broiler on the stove top. Heat it until it's totally smooth, then set it aside and let it cool for a bit. If you dunk the eggs in the chocolate while it's still piping hot they'll fall apart!
- Form eggs. Roll a little less than 1 tablespoon of the filling between your hands until it forms into a ball. Place them on a parchment-lined pan and use your fingertips to shape them into a flat egg. Put the pan in the freezer for 20-30 minutes so they can completely harden before you dunk them! This recipe makes 12 Reese's eggs.
- Cover in chocolate. I like to use two forks to dunk the nut butter eggs into the melted chocolate, then set them back on the pan in the freezer to solidify.
- Enjoy! Store them in the refrigerator for up to two weeks (I'm laughing as I write this because these eggs would NOT last two weeks in my house...they barely last two days!).
If you make these Copycat Reese's Eggs, I hope you'll post about it and tag me on Instagram! I love seeing your creations and watching you enjoy these recipes.
3-Ingredient Copycat Reeses Peanut-Free Chocolate Easter Eggs (vegan, paleo)
- Total Time: 10 minutes
- Yield: 12 1x
- Diet: Vegan
Description
These 3-ingredient, allergy-friendly Copycat Reese’s Eggs are out of this world! They’re totally vegan, gluten-free, grain-free, paleo, soy-free, and refined sugar-free—plus, you can make them peanut-free or completely nut-free if needed. Made with wholesome, natural ingredients and super easy to throw together, they’re the ultimate better-for-you treat!
Ingredients
For the filling:
- ¾ cup raw creamy unsalted almond butter (or any nut or seed butter)*
- 2 tablespoons pure maple syrup
- optional: pinch of fine salt (if your nut or seed butter is not salted)
For the chocolate shell:
- ¾ cup vegan, refined sugar-free dark chocolate (I use Hu dark chocolate gems)
Instructions
- Line a small baking sheet with parchment paper. Make sure the baking sheet fits inside your freezer. Set aside.
- Make the filling: In a small mixing bowl, whisk together the nut or seed butter with the maple syrup until it thickens and becomes easily moldable with your hands.
- Melt the chocolate: Place the chocolate in a microwave-safe glass mixing bowl. Microwave on high for 1 minute and 30 seconds, then stir immediately with a spatula to melt any remaining clumps. The chocolate should be completely smooth. If needed, stir in a small amount of coconut oil to thin it out for easier dipping. Alternatively, use a double boiler on the stovetop to melt the chocolate. Once fully melted and smooth, let it cool slightly—if it’s too hot, it may melt the filling.
- Form your eggs: Scoop 1 tablespoon of filling and roll it into a ball between your palms. Place the balls on the parchment-lined baking sheet, then gently flatten and shape them into eggs. This recipe makes 12 Reese’s eggs. Freeze the shaped eggs for 20–30 minutes to help them firm up.
- Coat with chocolate: Remove the baking sheet from the freezer. Use two forks to dunk each egg into the melted chocolate, coating all sides. Let any excess chocolate drip off before placing each egg back on the parchment paper.
- Set and store: Return the baking sheet to the freezer for 10–15 minutes, or until the chocolate is fully set. Once hardened, enjoy! If they’ve been in the freezer for a while and are frozen solid, let them sit at room temperature for a few minutes so the center softens and turns creamy again.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 weeks. Enjoy chilled or at room temperature. If frozen, allow 5-10 minutes at room temp before eating.
Notes
*Stir the nut or seed butter well before using to incorporate the oils evenly. Do not use nut or seed butter that has hardened in this recipe. Runny almond butter from a new container works best here. I typically use Trader Joe's raw creamy almond butter.
- Prep Time: 10
- Category: Candy
- Method: Freezer
Lisa Levitt says
These are really delicious
Highly recommend
Elaine Gordon says
Thank you so much, Lisa! I made another batch tonight myself! And ate three!
Mary says
Excellent! I might add a little more sweetness to the peanut butter the next time but these are wonderful! They are super easy to make too!
Elaine Gordon says
Thank you so much, Mary! You can definitely adjust the sweetness to your liking next time around. If you end up adding a lot more maple syrup you might need to add a touch more coconut flour to help it form into eggs. Enjoy! Best, Elaine