Copycat Reese's Chocolate Eggs, Football Edition

Prep Time 1 hour
Author Rachael DeVaux


PB Filling

  • 1/2 cup creamy salted peanut butter (or sub any nut or seed butter)
  • 2 tbsp maple syrup
  • 2 tbsp melted coconut oil
  • 1/2 tsp vanille extract
  • 2 scoops (or 3 tbsp) collagen peptides (completely optional. Can leave out if not using)
  • 5-6 tbsp coconut flour (or sub 10 tbsp almond flour)

Outer Chocolate Layer

  • 1 tbsp coconut oil
  • 1.5 dark chocolate bar (or sub 3/4 cup chocolate chips)
  • 2 tbsp coconut butter, melted then cooled


  1. 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 2-inch footballs and lay flat on parchment paper. Dough should make around 10-12. 

  2. Once all dough has been shaped, place in the freezer for 15 minutes to harden.

  3. To make outer chocolate layer, melt coconut oil and broken up chocolate bar in bowl by microwaving in 30-sec intervals and stirring.

  4. After the footballs have hardened, remove from freezer and use two forks to dip in melted chocolate and back onto parchment paper or cooling rack. chocolate should harden immediately. Then using a spoon, gently drizzle coconut butter on as laces. Place back in the freezer to harden for 15 minutes. Enjoy!

    *Store in airtight container in the freezer for weeks/months.