These 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 dietary guidelines 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!), made them fluffy with coconut flour or almond flour, and finished them off with vanilla and salt. 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 (Eating by Elaine readers get 10% off with the code ELAINE) 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. Combine all of the ingredients, and then set them in the fridge to let everything thicken a bit. This helps everything hold together better when you form them into eggs.
- 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 one tablespoon of 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 an egg. Put the pan in the freezer for 20-30 minutes so they can completely harden before you dunk them!
- 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.
More Chocolatey Treats
Dark Chocolate Avocado Truffles
The Best Chocolate Bark Recipe
Vegan Chocolate Pudding (No Cook!)
Homemade Vegan Chocolate
Easy Two-Tier Chocolate Sweet Potato Cake
Chocolate Heart Rice Crispy Treats
Vegan and Gluten-Free Baked Chocolate Donuts
These allergy-friendly Copycat Reese’s Peanut Butter Eggs are out of this world! They’re made totally vegan, gluten-free, soy-free, free of refined sugar, and can be made peanut-free and even nut-free if you want. They use totally natural ingredients and are so easy to make!
For the filling:
- 3/4 cup raw creamy unsalted almond butter (or any nut or seed butter)*
- 3 tablespoons coconut flour (or substitute 5 tablespoons superfine blanched almond flour)
- 2 tablespoons maple syrup (or 2 tablespoons powdered maple sugar or powdered coconut sugar)**
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon fine salt
For the chocolate shell:
- 3/4 cup vegan, refined sugar-free dark chocolate (I use Hu dark chocolate gems [use code ‘ELAINE’ for 10% off your entire order])
- 1 tablespoon coconut oil
- Line a small baking sheet with parchment paper. Make sure the baking sheet can fit inside your freezer. Set aside.
- Make the filling: In a small mixing bowl whisk together the almond butter, coconut flour, and salt. Add maple syrup and vanilla and use a metal spoon or silicone spatula to stir the wet and dry ingredients together until well incorporated. Place the bowl with the filling mixture in it in your refrigerator for 5 minutes. The mixture will thicken as it chills.
- Meanwhile, melt your chocolate. Place chocolate and coconut oil in a microwave safe glass mixing bowl. Microwave on high for 1 minute and 30 seconds. Stir immediately with a spatula to melt any remaining clumps. The chocolate should be completely melted and smooth. Alternatively, you can create a double broiler and melt the chocolate on your stovetop if you prefer. Once the chocolate is completely melted and smooth, set aside to cool off a bit before using. If it is burning hot it will melt the filling too much.
- Form your eggs: Take 1 tablespoon of filling at a time and roll into a ball between the palm of your hands. Place each filling ball on the parchment lined baking sheet. Use your hands to gently shape the filling into an egg shape. Place the baking sheet in the freezer for 20-30 minutes to allow the filling to set more.
- Remove the baking sheet from the freezer. Use two forks to dunk each egg in the melted chocolate. Allow the chocolate to fully coat all sides of the egg. Allow excess chocolate to drip off while holding the egg with the two forks. Set each egg on the parchment paper.
- Place the baking sheet back in the freezer for 15 minutes to set. Once the chocolate has fully hardened, enjoy!
- Store leftovers in an airtight container in your refrigerator for up to 2 weeks. Enjoy chilled or at room temperature. If enjoying from the freezer you might need to wait 5 minutes for them to soften a bit.
*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 works best here.
** To make powdered maple sugar or powdered coconut sugar, place maple sugar or coconut sugar in a completely dry blender and blend on the highest speed for one minute until a fine powder forms. I like to do 1 cup at a time for best results. Store leftover powdered maple sugar or powdered coconut sugar in an airtight container in your pantry.
- Category: Candy
- Method: Freezer