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Copycat Reese's Peanut Butter Eggs (DF, GF, Refined Sugar Free)

The most decadently delicious classic candy remake, my Copycat Reese's Peanut Butter Eggs are no-bake, easy to make and made with all the better-for-you ingredients. You'll love them!
Store in airtight container in the freezer for up to 1 month.
Total Time 1 hour
Servings 10 - 12 eggs
Author Rachael DeVaux

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!