If there’s one holiday treat I remember eating growing up, it would have to be Reese’s peanut butter eggs… I ate tons. And I’m not kidding. I’d find any possible way to get to the grocery store to buy them/stock up around Easter. I’m such a sucker for any kind of choc + pb combo, but now not so much for the refined sugars, additives and artificial sweeteners that come with most holiday treats.
These peanut butter eggs are made with 7 simple ingredients and taste so DECADENT.
I used the filling recipe I typically make with my peanut butter cups (trust me, try to resist not eating it by the spoonful). Completely free of refined sugars, artificial ingredients, gluten and dairy. Impress your friends & family and make the swap for this healthified Easter candy.
The prep takes no time at all for these chocolate peanut butter easter eggs. With a salted peanut butter filling and a smooth chocolately outside, you know you want to try it out.
Copycat Reese's Peanut Butter Eggs
- 1/2 cup creamy salted peanut butter
- 2 tbsp maple syrup
- 2 tbsp melted coconut oil
- 1/2 tsp vanilla extract
- 2 scoops Vital Proteins collagen peptides (optional)
- 5-6 tbsp coconut flour (or sub 10 tbsp almond flour)
Outer Chocolate Layer
- 1 tbsp coconut oil
- 1 chocolate bar (I love Eating Evolved dark chocolate or Hu Kitchen salted dark chocolate)
Whisk together creamy peanut butter, maple syrup, coconut oil and vanilla extract in a medium-sized bowl.
Pour in collagen, if using, and coconut flour and stir thoroughly.
Form dough into 1.5-inch egg shapes and lay flat on parchment paper. Dough should make around 12 eggs.
Once all dough has been shaped, place in the freezer for 10 minutes to chill.
To make outer chocolate layer, melt coconut oil and broken up chocolate bar in bowl by taking turns microwaving 30 seconds and stirring.
After the peanut butter eggs have hardened, remove from freezer and use two forks to dip eggs in melted chocolate and back onto parchment paper or cooling rack. Place back in the freezer to harden for 15 minutes. Enjoy! Store in airtight container in the freezer for up to 1 month.