Healthy 4 Ingredient Vegan Reese’s Eggs Recipe
These Healthy 4 Ingredient Reese’s Eggs are a delicious, easy, and no-bake vegan treat featuring a creamy peanut butter center coated in rich dark chocolate. Gluten-free, low carb, and low sugar, these homemade Reese’s style eggs make a perfect guilt-free snack or dessert that everyone will love.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour
- Yield: 8 eggs
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free, Vegan
Ingredients
Peanut Butter Mixture
- ⅔ cup natural drippy peanut butter (just peanuts & salt)
- 1 tablespoon pure maple syrup
- 2-3 tablespoons coconut flour (start with 2 and add more if necessary)
Chocolate Coating
- 3.5 ounces 72% dark chocolate bar, vegan if desired
- Optional: Coarse sea salt, for sprinkling on top
Instructions
- Prepare Peanut Butter Mixture: In a medium bowl, combine the natural peanut butter, pure maple syrup, and 2 tablespoons of coconut flour. Mix until smooth and sticky, resembling wet cookie dough. If the mixture is too runny, add 1 more tablespoon of coconut flour or refrigerate for 10-20 minutes to allow the flour to absorb moisture.
- Shape the Eggs: Using a tablespoon-sized cookie scoop, drop the peanut butter mixture onto a parchment-lined small baking sheet, forming about 8 portions. Slightly flatten and shape each into an egg form with your fingertips. Freeze the baking sheet for 20 minutes to 1 hour to firm the eggs, making dipping easier.
- Melt the Chocolate: Slowly melt the 72% dark chocolate bar over very low heat in a small saucepan, stirring frequently to prevent burning. Transfer the melted chocolate to a small bowl and let it cool to room temperature or slightly warm before dipping.
- Dip the Eggs: Using a fork, carefully dip each frozen peanut butter egg into the melted chocolate, coating evenly. Place coated eggs back onto the parchment-lined baking sheet. Optionally, sprinkle with coarse sea salt and drizzle any leftover chocolate over the eggs for decoration.
- Chill to Set: Immediately place the dipped eggs in the freezer for 30 minutes to 1 hour or until the chocolate coating has fully hardened.
- Store: Keep the finished peanut butter eggs stored in an airtight container in the freezer for up to 3 months. Allow eggs to sit at room temperature for a few minutes before serving for a softer texture.
Notes
- To make these eggs paleo, substitute the peanut butter with natural cashew or almond butter with no added ingredients.
- Store the Reese’s eggs in the freezer using a freezer-safe container or bag for best freshness.
- If coconut flour is unavailable, almond flour can be used instead, starting with 1/4 to 1/3 cup to achieve the right dough consistency.
- Let the eggs soften slightly at room temperature or in the fridge for a few minutes before eating for the best texture.
