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3-Ingredient Copycat Reeses Peanut-Free Chocolate Easter Eggs (vegan, paleo)

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5 from 1 review

  • Author: Elaine Gordon
  • Total Time: 10 minutes
  • Yield: 12
  • 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

Units Scale

For the filling:

  • 3/4 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:

Instructions

  1. Line a small baking sheet with parchment paper. Make sure the baking sheet fits inside your freezer. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Equipment

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

Find it online: https://www.eatingbyelaine.com/copycat-reeses-peanut-butter-eggs-vegan-paleo-peanut-free-option/