If there’s one thing I look forward to most this time of year, it’s making my Copycat Reese’s Peanut Butter Eggs.
Don’t get me wrong – after a long, cold winter, there’s nothing like that first sunny spring day that I know we all live for. But for me, making and indulging in the taste of that festively-shaped, deliciously dreamy, peanut butter-chocolate combo is unrivaled. Anyone else agree?
A CLASSIC CANDY REMAKE
Growing up, my favorite candy was hands down Reese’s Peanut Butter Cups. When Easter rolled around and the little peanut butter cup egg versions would be stocked on the shelves, omg, they were impossible to resist.
As I got older and my passion for health and wellness grew, so did my love for finding ways to remake classic sweet treats and meals with better-for-you ingredients. For obvious reasons, I made it my mission to recreate my beloved and nostalgic Easter treat of choice.
And thankfully for us all, it was one of the best decisions to make these Copycat Reese’s Peanut Butter Eggs. They’re my addiction and bound to be a hit wherever you bring them.
DECADENTLY DELICIOUS
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 SWEET TREAT
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:
Filling:
- Creamy natural peanut butter
- Maple syrup
- Melted coconut oil
- Vanilla extract
- Collagen peptides (completely optional for added protein; can replace with additional flour)
- Coconut flour (or almond flour)
Outer Chocolate Layer:
- Dark chocolate chips
- Coconut oil
HOW TO MAKE MY COPYCAT REESE’S PEANUT BUTTER EGGS (GF, DF, REFINED SUGAR FREE)
Filling
Whisk together creamy peanut butter, maple syrup, coconut oil and vanilla extract in a medium-sized bowl. Pour in collagen if using, along with coconut flour, and stir thoroughly.
Form dough into 1.5-inch egg shapes and lay flat on parchment paper. If they’re too soft to form, add more coconut flour, 1 tablespoon at a time until consistency is thick enough. Dough should make ~10-12 eggs.
Once all dough has been shaped, place in the freezer for 15 minutes to chill/harden.
Outer Chocolate Layer
To make the outer chocolate layer, melt coconut oil and broken up chocolate bar in a small saucepan over the stove on low heat, stirring constantly until liquid. If using a microwave, follow 30-second intervals in the microwave followed by stirring, then repeat until fully liquid.
Remove eggs from freezer and use two forks to dip in melted chocolate and back onto parchment paper or cooling rack (spray with oil prior).
Place back in the freezer to harden for 15 minutes. Enjoy!
Store in airtight container in the freezer for up to 1 month.
RECIPE SUBSTITUTIONS & QUESTIONS
If you use vegan chocolate and leave out the collagen, this can be a vegan recipe. Option to sub the peanut butter for an alternative nut butter (like almond or cashew butter), or a nut-free spread, such as tahini.
As noted above, the collagen is optional, so if you omit, then simply replace with an additional 1-2 tablespoons of flour of choice. For the flour, I used coconut flour, which can be subbed with almond flour. I prefer to use dark chocolate chips for the outer layer, but of course milk chocolate works too if that’s what you prefer!
While I haven’t tested honey as a swap for the maple syrup, it should work. I used Dr. Bronner’s coconut oil, but feel free to use any organic coconut oil.
SHOP THIS RECIPE:
ARE PEANUT BUTTER CUPS HEALTHY?
When it comes to homemade desserts and sweet treats, I like to use better-for-you ingredients. In the case of my Copycat Reese’s Peanut Butter Eggs, they’ll be the healthier choice when compared to the store-bought version, since the ingredients include peanut butter with no fillers or added sugars, protein-forward collagen and a natural sweetener like maple syrup, for example. While it may be the healthier choice, any sweet is something you’ll want to enjoy in moderation.
DO YOU HAVE TO USE OIL WHEN MELTING CHOCOLATE?
I prefer and typically recommend adding coconut oil (or any kind of fat like butter, olive or avocado oil) to chocolate whether melting over the stove or in the microwave. It’s not necessary, but I like to use the oil to help the chocolate melt more smoothly, which makes it easier for dipping and drizzling, and gives it that pretty, shiny look.
LOVE THESE COPYCAT REESE’S PEANUT BUTTER EGGS? HERE’S MORE SWEETS TO TRY:
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 🙂
Copycat Reese’s Peanut Butter Eggs (DF, GF, Refined Sugar Free)
Ingredients
‌Filling:
- 1/2 cup creamy natural peanut butter
- 2 tablespoons maple syrup
- 2 tablespoons melted coconut oil
- 1/2 teaspoon vanilla extract
- 3 tablespoons collagen peptides, completely optional for added protein; can leave out and replace with an additional 1-2 tablespoons flour
- 4 tablespoons coconut flour, or sub 6-8 tablespoons almond flour
Outer Chocolate Layer:
- 3/4 cup dark chocolate chips
- 1 tablespoon coconut oil
Instructions
Filling
- Whisk together creamy peanut butter, maple syrup, coconut oil and vanilla extract in a medium-sized bowl. Pour in collagen if using, along with coconut flour, and stir thoroughly.
- Form dough into 1.5-inch egg shapes and lay flat on parchment paper. If they’re too soft to form, add more coconut flour, 1 tablespoon at a time until consistency is thick enough. Dough should make ~10-12 eggs.
- Once all dough has been shaped, place in the freezer for 15 minutes to chill/harden.
Outer Chocolate Layer
- To make the outer chocolate layer, melt coconut oil and broken up chocolate bar in a small saucepan over the stove on low heat, stirring constantly until liquid. If using a microwave, follow 30-second intervals in the microwave followed by stirring, then repeat until fully liquid.
- Remove eggs from freezer and use two forks to dip in melted chocolate and back onto parchment paper or cooling rack (spray with oil prior).
- Place back in the freezer to harden for 15 minutes. Enjoy!
I’ve made and remade these over and over, and I am embarrassed I haven’t given a review to say OMG THESE ARE INSANELY DELICIOUS. I like them with cashew butter (I’m just not a big PB fan), and I add a little shake of ground flaxseed and hemp seeds to make little frozen protein bites. Thank you so much for this recipe!!