Reese’s peanut butter cups may be the greatest candy ever created on this earth. There is something so nostalgic about any form of chocolate and peanut butter. These healthier Reese’s eggs are the PERFECT sweet treat for springtime and Easter. This version is just as delicious as the original. They are not overly sweet, and they taste even better than the original. Bold statement, I know. But, seriously, how can you go wrong with chocolate and peanut butter? These Reese’s eggs are buttery, soft, and made with only 4 ingredients!
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Why Should I Make These?
If you ask yourself why I need to make these homemade when you can just buy them at the store, then these are for you. The store-bought ones are amazing, but I think they are too sweet to eat as often as I’d like. I am a girl who eats sweets ON A DAILY, but I can’t bomb my tastebuds with loads of sugar every time. It’s just my own preference. With all that said, this recipe is so easy and will save you a lot of money. The sweetness is customizable, and these can be made in any ratio you want to suit your preference!
One of my favorite parts about this recipe is that these are kid-friendly, no-bake, and easily can be made in advance for gatherings!
However, even if you do not like peanut butter, fear not; this recipe can be subbed with any type of nut/seed butter. Feel free to adjust the sweetness as needed to compensate.
Easter is my second favorite holiday. First because of its meaning (He has risen!) but second because it marks spring and new beginnings for me. The birds are chirping, the days are longer, and the foods are fresher. What better way to celebrate this time than with some healthier Reese’s eggs?! 😉
Ingredients for these healthier Reese’s eggs:
As mentioned, this recipe is made with only four ingredients. Its ratios can be changed, and you can add a few optional add-ins to boost the treat’s flavor!
- Peanut butter (or any nut or seed butter)
- Maple syrup (honey would probably work, but the flavor would not be as “caramelly”)
- Coconut flour (I do not recommend subbing for coconut flour. However, 3-4 tbsp of almond flour should do the trick)
- Chocolate (feel free to use milk, dark, or white chocolate!) I use Bake Believe’s dark chocolate!
Add-ins:
- Vanilla extract
- Coconut oil to thin the chocolate
- Easter m and m’s
- Flaky sea salt to top
Other Easter Recipes?
Check out these recipes below if you are looking for more Easter or spring recipes!
Healthier Reese’s Eggs
Ingredients
- 1 cup peanut butter see notes for drippy VS non-drippy nut butter
- 2 heaping tbsp coconut flour or a heaping 1/3 cup of almond flour (6 TBSP)
- ¼ cup maple syrup 3-4 tbsp depending on preference!
- 1 cup chocolate chips
- 1 tbsp coconut oil optional: for melting the chocolate easier
- Add ins optional! Easter m and m's, flaky sea salt, fun sprinkles, or vanilla extract in the mixture
Instructions
- First, combine the peanut butter and maple syrup until smooth. Add in vanilla extract is using.
- Next, add the coconut flour and stir until combined. * Since coconut flour is extremely absorbant, you will need to let the dough rest for about 2-3 minutes.
- While your dough is "resting," grab a parchment-lined baking sheet. Then scoop out with a tablespoon 14-16 circles, and flatten and shape into eggs (or whatever shape you prefer.
- Once your eggs are formed on the lined baking sheet, freeze them for about 30-45 minutes or until solid.
- During the last few minutes, melt your chocolate. I recommend melting it with some coconut oil to thin the chocolate, making it easier to dip. Melt the chocolate in a microwavable bowl in 30-second intervals, mixing inbetween until smooth.
- Next, dip your Reese's eggs into the dark chocolate. If you are impatient like me, it will be messy. However, be fancy and use two forks to dip each egg back onto the parchment paper.
- Once the eggs are all dipped, feel free to be creative and add an extra decorative chocolate drizzle, fun sprinkles, or flaky sea salt!
- Place back into the freezer for about 30 minutes before serving!
- Finally, serve and enjoy these little treats! Store these in an airtight container or bag in the refrigerator for up to a week. Otherwise, I like to freeze them as they will last up to 3 months (and I like the texture of the freezer ones)!
Notes
Let me know how these turned out for you! Who did you serve them to, and what changes did you make?!
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