You only need 4 ingredients to make these delicious peanut butter eggs that taste just like Reese’s eggs but are made with healthier ingredients that are vegan, gluten-free & refined sugar-free.

You only need 4 ingredients to make these delicious peanut butter eggs that taste just like Reese's eggs but are made with healthier ingredients that are vegan, gluten-free & refined sugar-free.

Reese’s peanut butter eggs were my favorite candy as a kid, period. Not just at Easter time, but all the time. There’s not many differences between the Reese’s egg and traditional Reese’s cup, but for some reason the Reese’s egg always tasted better. Maybe it was the shape of the peanut butter-filled vessel? Or the chocolate to peanut butter ratio? I’m really not sure, but I am thankful Reese’s created them!

The downside to the Reese’s peanut butter eggs is the ingredients. So, I set out to create a healthier version that’s vegan, gluten-free and refined sugar-free, but still tastes like the Reese’s eggs we all know and love. Peanut butter and chocolate… *Chandler Bing voice* could it be any more delicious?

Not only are these peanut butter eggs a fun treat to make, but they are also super easy, made with cleaner ingredients, and taste much better (in my opinion).

These peanut butter eggs have a smooth and creamy peanut butter filling that’s naturally sweetened with maple syrup and thickened with almond flour (not powdered sugar), are dipped in all natural chocolate and sprinkled with flaky sea salt for that sweet + salty balance.

Why You’ll Love These Peanut Butter Eggs

  • Same delicious flavor – chocolate and peanut butter is a match made in heaven. This homemade version will remind you of the popular Reese’s peanut butter eggs (only better).
  • Better for you ingredients – you only need 4 simple & wholesome ingredients to make these peanut butter eggs. Do you know what’s in actual Reese’s peanut butter eggs? Well, it’s not pretty, but I’ll tell you: Milk chocolate (sugar, cocoa butter, chocolate, skim milk, milk fat, lactose, lecithin (soy), PGPR), peanuts, sugar, dextrose, contains 2% or less of: cocoa butter, hydrogenated vegetable oil (palm kernel oil, palm oil), salt, palm kernel oil, cornstarch, TBHQ and citric acid, to maintain freshness.
  • Easy to make – you don’t need to be an expert candy maker to make these. It actually couldn’t be any easier. I’m here to help you!
You only need 4 ingredients to make these delicious peanut butter eggs that taste just like Reese's eggs but are made with healthier ingredients that are vegan, gluten-free & refined sugar-free.

Ingredients Needed

How To Make 4 Ingredient Peanut Butter Eggs

  • Mix together the peanut butter, almond flour and maple syrup.
  • Roll into balls and use your hands to shape like an egg. Place on a parchment lined tray. Pop the tray in the freezer for 25 minutes, until firm. 
  • Dip each egg into the melted chocolate. It you have some leftover chocolate, drizzle it on the eggs to add a decorative finish. I also like to top them with flaky sea salt for a sweet + salty element.
You only need 4 ingredients to make these delicious peanut butter eggs that taste just like Reese's eggs but are made with healthier ingredients that are vegan, gluten-free & refined sugar-free.

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All vegan, gluten-free and refined sugar-free.

4.50 from 6 ratings

4 Ingredient Peanut Butter Eggs

Yield: 12 peanut butter eggs
Prep: 10 minutes
Freeze Time: 30 minutes
Total: 40 minutes
Author: Megan
You only need 4 ingredients to make these delicious peanut butter eggs that taste just like Reese's eggs but are made with healthier ingredients that are vegan, gluten-free & refined sugar-free.
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Ingredients
 

Instructions
 

  • Mix together the peanut butter, almond flour and maple syrup until combined. Depending on the consistency of your peanut butter, if your mixture is too thick, add more peanut butter/maple syrup. If it's too thin, add more almond flour.
  • Scoop about 1-2 tablespoons of the mixture, roll into balls, and place on the baking sheet. Flatten them a bit, then use your hands to shape into eggs.
  • Place in the freezer for at least 30 minutes, or until firm.
  • Melt the chocolate by adding the chocolate chips and coconut oil (if using, this helps thin the chocolate so it's easier to dip) to a microwave-safe bowl and place in the microwave for 30-second increments until the chocolate is completely melted.
  • Remove the tray from the freezer. Place an egg on a fork and dip into the chocolate, or spoon it over. Place it back onto the parchment-lined tray. If you have leftover chocolate, you can add it to a ziplock bag, snip the tip off and pipe stripes onto the eggs. Sprinkle with flaky sea salt, if using
  • Place the tray in the refrigerator to let the chocolate set. Enjoy!

Equipment

baking sheet
1 baking sheet
parchment paper
parchment paper

Notes

  1. I use an all-natural peanut butter that is runny (not thick). The only ingredients in the peanut butter I use are peanuts. 
  2. I use Hu Kitchen Chocolate Chips since they’re vegan and refined sugar-free. Shop with my discount code: BOOBOO to save money.
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