Easter is almost upon us and that is when we start to see the candy come out. Reese’s Peanut Butter Eggs are one of those Easter treats. So I made you some copycat Reese’s Peanut Butter Eggs. I had a hard time even locating the ingredients in the actual Reese’s Peanut Butter eggs online. That should be a red flag right there! I am sure they are less than ideal. So I thought I would come up with a homemade version of Reese’s Peanut Butter Eggs. It’s easier than you think! My Copycat Reese’s Peanut Butter Eggs only have 5 ingredients.
These copycat reese’s peanut butter eggs are not only easy, they are vegan, gluten free and grain free. If you choose to use my 3 ingredient chocolate instead of the chocolate chips and milk, they would end up being pretty low carb as well. I put the peanut butter in the title in quotations because I actually used almond butter for my batch. You can use any nut butter or even sunflower butter as well.
Copycat Reese’s Peanut Butter Eggs
Serves: 10 eggs
- 1 cup nut butter (I used almond butter, but any nut or seed butter will do)
- ¼ cup coconut flour
- 3 T pure maple syrup
- In a food processor, combine the filling ingredients.
- Shape the mixture into eggs.
- Place the eggs on a lined baking sheet and stick them in the freezer while you make the chocolate.
- Using a double boiler method, melt the chips and milk together.
- Using two forks, roll each egg into the chocolate and place them back on the lined baking sheet.
- Stick the eggs back in the freezer to let the chocolate set. It should take an hour or two.
- Store the eggs in the fridge or freezer.