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
Yields 10 eggs
Easy to make and way better than store bought!
- 1 cup nut butter (I used almond butter, but any nut or seed butter will do)
- 1/4 cup coconut flour
- 3 T pure maple syrup
- 1/2 cup chocolate chips or my ( 3 Ingredient Chocolate Bar recipe)
- 1 1/2 T almond milk (or milk of choice)
- 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.
If you store these in the fridge, they will become slightly soft. I suggest storing them in the freezer.