Indulge in a healthier twist on the classic Reese’s Peanut Butter Eggs with this easy no-bake recipe! Made with better-for-you ingredients like natural peanut butter, maple syrup, and dark chocolate, these dreamy Easter-style treats are gluten-free, dairy-free and refined sugar-free — yet just as crave-worthy as the original.

Whether you’re meal prepping for spring celebrations or just craving a homemade candy fix, this recipe delivers rich peanut buttery goodness wrapped in chocolate perfection.

A Classic Peanut Butter Cup, Reimagined

Growing up, my all-time favorite candy was Reese’s Peanut Butter Cups. And when Easter rolled around and those iconic peanut butter egg-shaped versions hit the shelves? Game over. They were absolutely impossible to resist.

As I got older and my passion for health and wellness grew, so did my love for recreating classic comfort foods and sweet treats with better-for-you ingredients. Naturally, it felt only right to take on my most nostalgic Easter candy and give it a healthier homemade twist.

Enter these Copycat Reese’s Peanut Butter Eggs — rich, peanut buttery, chocolate-covered, and dangerously good. They’ve quickly become a staple in my kitchen and are guaranteed to be a crowd-pleaser wherever you bring them. Honestly? Making these might’ve been one of my best decisions yet.

Delicious Healthy Dessert

Now what if I told you that you wouldn’t even miss the real thing after making these just once? I’ve been making these for years and haven’t looked back. And judging by some of the sweet comments I got on the reel I shared when I made them last year, you’ve all been making them for a long time too, which makes me so happy.

These Copycat Reese’s Peanut Butter Cup Eggs are decadently delicious and the spring treat we all need.

Perfect for your Easter weekend treat, I remade this classic candy using minimal, better-for-you ingredients so you can feel good when sharing these cutie eggs with your family and friends. Warning you now, they will go quick! And everyone will be shocked when you tell them that they’re gluten-free, dairy-free and refined sugar-free.

Chocolate-Covered, Protein-Forward Perfection

Let’s start with my favorite ingredient, peanut butter. Peanut butter provides a decent amount of protein, along with a small amount of fiber and essential vitamins and minerals, such as magnesium, potassium, and zinc. I prefer to use a creamy, natural peanut butter to keep the filling smooth and perfectly nut-buttery.

My tip for store-bought peanut butter? Choosing one with minimal ingredients – ideally organic and made with just peanuts and salt. Avoiding added sugars and inflammatory oils is key!

For an added boost of protein, my (sort of) secret, but totally optional ingredient is collagen peptides. Collagen is best known for supporting healthy skin, hair, nails, joints and bones. I love to sneak in added health benefits whenever possible, so it’s a no brainer for me to include, but since it doesn’t alter the taste, it’s no biggie if you don’t have or simply prefer not to use.

Naturally sweetened with maple syrup, vanilla extract for flavor, and held together with coconut oil and coconut (or almond) flour to create the perfect consistency, the filling alone will have you drooling. Shape and dip the pb eggs in a chocolate coating, with that extra chocolatey drizzle for texture and beauty, and you will be in heaven.

A Year-Round, No-Bake Healthy Dessert Option

I’m telling you, these Copycat Reese’s Peanut Butter Eggs are beyond. Ours always go too fast, so this year I think I’ll make a double batch to have an extra stash in the freezer (a pro move, if you ask me).

But if you’re reading this any other time of year, it’s never too late, or too early, to try this classic candy remake. It’s such an easy, versatile, no-bake recipe. I love making them year-round and shaping into anything – hearts for Valentine’s Day,  football-shaped for game day, or mini cups for Halloween (or whenever, let’s be serious!). No matter how you shape this sweet treat, you are going to love.

Ingredients You’ll Need

For the Peanut Butter Filling

• Creamy natural peanut butter
• Maple syrup
• Melted coconut oil
• Vanilla extract
• Optional: collagen peptides (for extra protein)
• Coconut flour or almond flour to thicken

For the Chocolate Coating

• Dark chocolate chips (or chocolate of choice)
• Coconut oil for smooth melting

Step-by-Step Instructions

1. Make the Peanut Butter Center

1. In a mixing bowl, combine peanut butter, maple syrup, coconut oil, and vanilla.
2. Stir in collagen (if using) and then mix in the flour until a thick dough forms.
3. Shape the mixture into 1.5-inch egg shapes and place them on parchment paper.
4. Freeze for about 15 minutes to firm up.

2. Dip in Chocolate

1. Melt chocolate and coconut oil together in a small saucepan over low heat (or microwave in 30-second bursts).
2. Remove the peanut butter eggs from the freezer.
3. Use two forks to fully dip each egg in the melted chocolate, then place them back on parchment.
4. Freeze again for another 15 minutes so the chocolate sets.

Store finished eggs in an airtight container in the freezer for up to 1 month.

Ingredient Swaps & Dietary Tips

You can easily customize this recipe:

• Make it vegan: Use dairy-free chocolate and omit collagen.
• Nut-free option: Try almond or cashew butter instead of peanut butter.
• Flour swap: Coconut flour can be replaced with almond flour if needed.
• Sweetener substitution: Honey can work in place of maple syrup (untested).

More Ways to Enjoy This Recipe

These peanut butter eggs aren’t just for Easter! Shape them into hearts for Valentine’s Day, football shapes for game day, or mini cups for Halloween treats — they’re versatile and fun year-round.

SHOP THIS RECIPE:

Is This a Healthier Take on Reese’s?

Yes — compared to store-bought candy, these have fewer fillers, no added refined sugar, and can include added protein from collagen. But remember: even healthier sweet treats are best enjoyed in moderation!

Do You Have to Use Oil When Melting Chocolate?

You don’t have to add oil when melting chocolate, but I almost always recommend it. A small amount of coconut oil (or another fat like butter, olive oil, or avocado oil) helps the chocolate melt more smoothly, whether you’re using the stovetop or microwave.

Adding oil makes the chocolate easier to dip and drizzle, prevents it from seizing, and gives it that glossy, professional-looking finish. While it’s totally optional, I find it makes the process simpler and the final result even better.

LOVE THESE COPYCAT REESE’S PEANUT BUTTER EGGS? HERE’S MORE SWEETS TO TRY:

Raw Mars Bars

Peanut Butter Blossoms

Fudge Brownies (Gluten-Free, Dairy-Free)

Peanut Butter Tart With Cookie Granola Crust

Tahini Chocolate Chunk Cookies (Gluten-Free, Dairy-Free, Refined Sugar-Free)

Click here to watch the reel I made of this recipe 🙂