Copycat Reese’s Peanut Butter Eggs

These Copycat Reese’s Peanut Butter Eggs are way better than the store bought version in my opinion, and everyone I share them with absolutely loves them! They are made with better-for-you ingredients that are dairy, gluten, grain, and refines sugar free! If you can’t enjoy peanuts, Cashew Butter can be used instead in this recipe. These stuffed chocolate eggs are easy to make and are great if you don’t have a lot of time to make a fancy Easter dessert!

What you will need

DF Dark Chocolate – I like to use the dairy and refined sugar free chocolate by Hu Kitchen. It’s one of the best tasting chocolates in my opinion!

Peanut Butter – You want to make sure to use a smooth drippy peanut butter for this recipe. If you can’t have peanuts, you can swap it out with cashew butter!

Powdered Monk Fruit – I mix this with the peanut butter to make it sweeter without adding a bunch of sugar. Monk fruit is a great sugar alternative that doesn’t affect the glycemic index like other sweeteners.

Coconut Flour – This really helps the texture of the peanut butter filling become more solid and dough like because it absorbs a lot of the oil from the peanut butter.

Maple Syrup – I like to use a little maple syrup in the Reese’s pumpkins to help with flavor and texture.

Coconut Oil – This is a great source of healthy fats that support brain health and gut health!

Chopped Peanuts – This is optional but adds a fun crunch texture if you’d like!

How to make the Copycat Reese’s Peanut Butter Eggs

First,  In a bowl, mix together the peanut butter, maple syrup, 1 tbsp melted coconut oil, coconut flour, and powdered monk fruit or sugar. Mix until it becomes a thicker dough like texture. Place the peanut butter mixture in the fridge for 15 minutes to chill. Roll out the peanut butter mixture using a rolling pin into about 1/2 thick flat piece.

Next, use an egg shaped cookie cutter to make a lot of cut outs and carefully peel the excess peanut butter around the hearts.(You will probably need to roll out the peanut butter a couple times to get more cut outs or you can shape some yourself using your hands.) Place the peanut butter eggs on a parchment paper lined sheet pan and freeze for 15 minutes.

Then, In a bowl, add the dark chocolate chips and 1 tsp coconut oil. Melt using the microwave in 30-second increments or in a double boiler. Take the peanut butter eggs out of the freezer and dip each one in the melted chocolate then place back on the parchment paper to set. Drizzle more chocolate on top and cut the excess chocolate off around the edges. Enjoy

Other recipes you will enjoy

Strawberry Cashew Butter Truffle Eggs

Healthier Take 5 Candy Bars

Tahini Chocolate Chip Cookie Dough Balls

Did you make this recipe?

I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!