Homemade Reese’s vegan peanut butter eggs made with just 4 ingredients! A healthy and easy sweet treat that’s perfect for Easter and beyond. Dairy-free, gluten-free, and oil-free.
Ask anyone what their favorite candy is during Easter and Reese’s peanut butter eggs are always at the top of that list! It was for me in my junk food days.
So, I made it my Easter mission this year to recreate that glorious peanut butter egg-shaped chocolate masterpiece. But, I also wanted to be healthy and super simple. MISSION ACCOMPLISHED!
All you need to make these Reese’s copycat peanut butter eggs are just 4 ingredients! There’s no dairy, and no refined sugar needed. They are also paleo, keto, and low-carb, blah, blah, blah-friendly. And, best of all, they not only taste just like the original they are much healthier.
Prepare to feel all warm and fuzzy in your lower food regions while getting sentimental and nostalgic at the same time.
If you like enjoying a chocolate treat or two then I would highly suggest checking out my Chocolate Peanut Butter Pie or decadent 2-ingredient Truffles.
Jump to:
- Homemade vegan Reese’s peanut butter egg ingredients
- How To Make Vegan Reese’s Peanut Butter Eggs
- Substitutions
- Equipment
- How To Store Leftovers
- Top tips for enjoying Reese’s vegan peanut butter eggs
- FAQ
- Want more delicious vegan dessert recipes?
- Homemade Vegan Peanut Butter Eggs (Reese’s copycat recipe)
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Homemade vegan Reese’s peanut butter egg ingredients
These homemade vegan Reese’s peanut butter eggs are an absolute dream come true. If you thought you’d never see the day you’d once again be able to enjoy them you may now rest easy.
Best of all, they’re actually healthy. They’re not only oil-free but gluten-free, dairy-free, grain-free, and low-carb. And, the fact they only require 4 ingredients and no baking only makes them that much better.
Here’s all you need:
See the recipe card down below for exact quantities and detailed instructions.
How To Make Vegan Reese’s Peanut Butter Eggs
The hardest part about making these delicious peanut butter eggs is the waiting. Made in one bowl with 4 simple ingredients, this recipe will be one the whole family will love.
Mix together the almond flour, peanut butter, and maple syrup in a medium-sized bowl. It should have the consistency of regular cookie dough.
Drop 1 tablespoon of the peanut butter mixture onto a lined baking sheet. Gently and slightly flatten and form into an oval or egg shape. Repeat and then place the baking sheet in the freezer for 30 minutes.
Melt the chocolate in 30-second increments in the microwave, stirring in between. Use a fork and dip each peanut butter egg into the melted chocolate until they are completely coated.
Return the chocolate-covered eggs back to the baking sheet lined with parchment paper and place them in the freezer for at least 30 minutes. Remove and enjoy!
Hint: sprinkle with a little coarse sea salt before sticking them back into the freezer. It’s a delicious combination. Adding a teaspoon of vanilla extract creates a nice depth of flavor.
Substitutions
If you have a certain dietary requirement or just prefer a different taste, here are a few suggestions for the most common substitutions.
- Coconut Flour – instead of almond flour, you can use coconut flour.
- Nut Butter– cashew butter, almond butter, and sunflower seed butter can all be used in place of peanut butter.
- Sweetener – honey (not vegan) and agave can be used to replace maple syrup.
Equipment
One of the best things about this recipe is that it’s very low-maintenance you don’t need fancy equipment. But, you do need some necessary equipment.
You will need a standard baking sheet, parchment paper to prevent sticking, a cookie scoop, and mixing bowls.
How To Store Leftovers
These homemade Reese’s peanut butter eggs can be stored in your refrigerator or freezer.
- Refrigerator. Place leftovers in an airtight container and keep them in the fridge for 1-2 weeks.
- Freezer. These delicious Reese’s peanut butter eggs are excellent for freezing. Place them in a freezer-safe container and store them in the freezer for up to 3 months.
Top tips for enjoying Reese’s vegan peanut butter eggs
- Melt the chocolate for 5 minutes before you are ready to dip your eggs then allow the chocolate to sit for just a couple of minutes. If the chocolate is too hot, it can melt the peanut butter.
- If the batter seems too dry add a little more peanut butter. If it seems too wet add a little more almond flour.
- I like to set my vegan peanut butter eggs in the fridge for a few minutes after taking them out of the freezer. They soften up just a bit and are not as crunchy.
- If your sculpting skills are lacking you can press the peanut butter mixture into an egg mold and then gently transfer the eggs to the lined baking sheet.
FAQ
No! The texture of the almond flour or coconut flour is the key to the filling.
Any brand of dairy-free chocolate chips will work. Dark chocolate chips and semi-sweet chocolate chips are usually vegan. But, be sure and read the label.
Want more delicious vegan dessert recipes?
Looking for other recipes like this? Try these:
- No-Bake Chocolate Peanut Butter Cookies
- Healthy Vegan Brownies
- Chocolate Peanut Butter Hummus
- Healthy Vegan Chocolate Cake Pops
Homemade Vegan Peanut Butter Eggs (Reese’s copycat recipe)
- Prep Time: 50 minutes
- Total Time: 50 minutes
- Yield: 12–14 peanut butter eggs 1x
- Category: Vegan Dessert Recipes
- Method: Freezer
- Cuisine: Vegan
- Diet: Vegan
Description
Homemade Reese’s vegan peanut butter eggs made with just 4 ingredients! A healthy and easy sweet treat that’s perfect for Easter and beyond. Dairy-free, gluten-free, and oil-free.
Ingredients
- 1 ⅓ cups of almond flour
- ⅔ cup of creamy, runny peanut butter
- 3 Tbsp of pure maple syrup
- ¾ cup of dairy-free chocolate chips (I like Enjoy Life)
Instructions
Combine the almond flour, peanut butter, and maple syrup in a medium-sized bowl and mix until combined.
Use a cookie scoop or tablespoon-sized measuring spoon and measure out 1 tablespoon of the dough then slightly flatten and shape it into an oval or “egg shape.” Place the peanut butter egg on a baking sheet lined with parchment paper. Repeat until you have used all the peanut butter mixture.
Place the baking sheet in the fridge for 30 minutes to allow the peanut butter eggs to firm up.
Place the chocolate chips in a small microwave-safe bowl and melt in 3-second increments, stirring between each interval to prevent the chocolate from burning.
Using a fork, dip the peanut butter eggs into the chocolate, making sure they are fully coated. Place the chocolate-coated egg back on the parchment paper and return to the freezer for 20 minutes until the chocolate has firmed up. Enjoy!
Equipment
Enjoy Life Semi-Sweet Mini Chocolate Chips
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Notes
Keep in mind, these should be enjoyed sparingly as they are high in fat even though they are a WFPB recipe.
Melt the chocolate for 5 minutes before you are ready to dip your eggs then allow the chocolate to sit for just a couple of minutes. If the chocolate is too hot, it can melt the peanut butter.
If the batter seems too dry add a little more peanut butter. If it seems too wet add a little more almond flour.
I like to set my vegan peanut butter eggs in the fridge for a few minutes after taking them out of the freezer. They soften up just a bit and are not as crunchy.
If your sculpting skills are lacking you can press the peanut butter mixture into an egg mold and then gently transfer the eggs to the lined baking sheet.
Coconut Flour – instead of almond flour, you can use coconut flour.
Nut Butter– cashew butter, almond butter, and sunflower seed butter can all be used in place of peanut butter.
Sweetener – honey (not vegan) and agave can be used to replace maple syrup.
Nutrition
- Serving Size:
- Calories: 285
- Sugar: 7.9 g
- Sodium: 53.9 mg
- Fat: 14.1 g
- Trans Fat:
- Carbohydrates: 15.4 g
- Fiber: 2.7 g
- Protein: 7 g
- Cholesterol: 0 mg
Keywords: Reese’s copycat peanut butter eggs, vegan peanut butter eggs, plant-based recipes, easy vegan recipes
These are easy to make and delicious! Question about the peanut butter: I clicked on the link and the displayed product contained salt. Is that accurate? I usually buy peanut butter with no added sugar or salt. I wasn’t sure so I added a little salt to the mixture. Thanks for another tasty, simple recipe!
★★★★★
Hi, Doroty! I’m sure it’s correct…but I usually do the “best” product that is usually the most accessible and common for people who might not be able to get the more “special” brands.