• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • All Recipes
  • Air Fryer
  • About Me
  • Discounts
  • Contact Me

Healthful Blondie

menu icon
go to homepage
  • Home
  • All Recipes
  • Air Fryer
  • About Me
  • Discounts
  • Contact Me
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Home
    • All Recipes
    • Air Fryer
    • About Me
    • Discounts
    • Contact Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » By Meal » Dessert

    Published: February 21, 2023

    Homemade Healthy Reese’s Mini Eggs (Vegan)

    5 from 2 votes
    Jump to Recipe Pin Print

    These copycat homemade mini Reese’s Easter eggs are healthy, vegan, and such a fun no-bake dessert. Each little candy egg has a creamy peanut butter center and a crunchy chocolate shell. They’re gluten-free too!

    inside of vegan mini Reese's Easter eggs

    Homemade copycat Reese’s mini easter eggs

    Reese’s peanut butter cups are my favorite type of candy. However, original Reese’s Easter eggs are made with many random and artificial ingredients and flavors. That’s why I made this homemade recipe! It only calls for five ingredients. There are no preservatives, and it’s a great healthier alternative to a classic candy.

    If you’re like me, you’ll love these Reese’s copycat Healthy Peanut Butter and Jelly Cups too.

    These homemade mini peanut butter easter eggs are next-level delicious. They are filled with a creamy and flavorful peanut butter filling and covered in a crunchy chocolate shell. You can even add crushed peanuts to make these crunchy peanut butter eggs.

    I love that this recipe only calls for 5 simple ingredients and that the eggs are mini-sized (how cute?!). They are healthy, refined-sugar-free, vegan, and so easy to make. Everyone, including kids and picky eaters, will love this homemade Reece’s easter eggs recipe.

    Why you’ll love this no-bake recipe:

    • Easy no-bake dessert recipe.
    • You only need 5 simple ingredients.
    • These copycat mini Reese’s Easter eggs taste better than the real thing!
    • Healthy, vegan, and gluten-free.
    • Make them nut-free with sun butter.
    • Perfect for Summer and hot weather.
    • Freezer-friendly for up to 6 months.
    • Kids will love them.
    • Healthier candy alternative.
    • Try these insanely delicious Reese’s peanut butter & jelly cups next!
    vegan Reese's Easter eggs

    Ingredients & substitutions

    These homemade healthy Reece’s peanut butter eggs call for five healthy and simple ingredients. You’ll need all-natural peanut butter, dark chocolate, coconut oil, maple syrup, and coconut flour. Here is a list of all the ingredients so you are prepared:

    • Peanut Butter: All-natural peanut butter with peanuts as the only ingredient is the best. You can use creamy or crunchy. My favorite type is the Trader Joe’s brand.
    • Peanuts: This is an optional ingredient if you want to make these peanut butter eggs crunchy!
    • Maple Syrup: There is no refined sugar in these healthy homemade Reese’s peanut butter East eggs. Instead, we add a dash of maple syrup. You can also use honey.
    • Coconut Flour: This is my secret ingredient to making the peanut butter filling the same texture as the original Reese’s Easter eggs. Coconut flour soaks up the liquid and makes the fillings so soft.
    • Chocolate Chips: I love dark chocolate, but feel free to use milk, semi-sweet, or white chocolate. You can use chocolate chips or chop up a chocolate bar. Don’t forget that you can make these mini Reese’s peanut butter eggs vegan by using dairy-free chocolate. I love the Enjoy Life brand.
    • Coconut Oil: You only need a little to help melt the chocolate and make it shiny when you cover the peanut butter egg filling.

    Kitchen tools required

    You only need a few kitchen utensils to make these gluten-free and dairy-free homemade Reese’s mini easter eggs. Here is a list:

    • Baking sheet
    • Parchment paper
    • One medium mixing bowl
    • One microwave-safe bowl
    • Two forks
    • Measuring Tools: 1 teaspoon, 1 Tablespoon, 1/2 cup, and 1 cup.
    all ingredients in small bowls with labels

    How to make homemade healthy Reese’s mini Easter eggs

    These no-bake homemade Reese’s mini easter eggs are the perfect dessert or sweet snack for Easter! Kids will love them, and they are made refined sugar-free, vegan, and gluten-free. Here are detailed step-by-step instructions with pictures for visual reference so any level cook can make them. The full recipe and ingredient measurements are at the bottom of this page in the recipe card.

    Step 1:

    First, let’s prep by lining a baking sheet with parchment paper.

    Step 2:

    Then, gently mix together the peanut butter, chopped peanuts (optional), maple syrup, and coconut flour with a spatula in a medium bowl. Let the batter sit for 5 minutes; this allows the coconut flour to soak up all the liquid.

    peanut butter, coconut flour, and maple syrup in a mixing bowl
    mixing homemade Reese's peanut butter filling
    creamy peanut butter filling in a bowl

    Step 3:

    Now, form the peanut butter dough into about 12 to 16 mini egg shapes. But really, you can do as many or as few as you want. If you want mini-mini eggs, make 17 – 20.

    how to shape mini Reese's Easter eggs

    Step 4:

    After that, evenly space the eggs out on the lined baking sheet and place them in the freezer for 15 – 20 minutes until they are hard. They should NOT be malleable.

    frozen mini peanut butter eggs on a baging sheet

    Step 5:

    Meanwhile, make the chocolate shell by adding the chocolate chips and coconut oil to a microwave-safe bowl and melt in 20-second intervals. Stir between each interval until completely smooth. Let cool for 10 minutes until lukewarm before dipping the peanut butter eggs. Alternatively, you can use the double boiler method.

    Step 6:

    When the eggs are ready, remove them from the freezer and individually dip each egg into chocolate until fully covered. I like to use two forks to fish the eggs out and let excess chocolate drip off before placing them back on the sheet. Then, place the dipped eggs back onto the baking sheet.

    how to dip peanut butter eggs in melted chocolate to form a shell

    Step 7:

    Finally, place the baking sheet back in the freezer for another 30 minutes. If you want to decorate them, remove them at the 15-minute mark and add a chocolate drizzle and sprinkles. Then put them back in the freezer.

    Let the eggs sit at room temperature for around 10 minutes before serving. Store them in the freezer for up to 3 months or in the fridge for up to 8 days. Enjoy your homemade mini healthy Reese’s pieces Easter eggs!

    decorating mini Reese's Easter eggs with pastel sprinkles
    vegan Reese's mini eggs on a baking tray

    Are Reese’s Easter eggs gluten-free and vegan?

    Original Reese’s Easter eggs are not gluten-free or vegan. This seasonal special contains flour and dairy. However, my homemade recipe is not only healthier but also gluten-free and vegan since we use coconut flour and dairy-free chocolate.

    homemade mini Reese's Easter eggs on a baking tray

    Recipe tips & tricks

    Melt chocolate in 20-second intervals in the microwave. NO ONE LIKES THE TASTE OF BURNED CHOCOLATE! This is my #1 tip for melting chocolate in the microwave.

    Freeze the eggs completely before dipping them in the chocolate. If not, these Reese’s mini eggs will lose their shape.

    Use any chocolate you want. I love dark chocolate, but feel free to use milk, semi-sweet, or white chocolate.

    Make them dairy-free & vegan. Easily make these mini Reese’s easter eggs dairy-free by using dairy-free, vegan chocolate. I love this brand.

    Use almond butter, cashew butter, or sun butter. You can substitute the peanut butter with your favorite nut butter or nut-free butter.

    homemade mini Reese's Easter eggs

    Frequently Asked Questions

    What’s the best type of chocolate to use?

    You can use any chocolate for these homemade Reeses eggs. I love using dark chocolate, but feel free to try milk, semi-sweet, vegan, or white chocolate.

    Are Reese’s eggs vegan?

    Original Reese’s eggs are not vegan since the chocolate shell contains milk. However, this homemade recipe is vegan since you can use dairy-free chocolate – this is my favorite brand.

    Can I use dairy-free chocolate?

    Yes, this is my favorite dairy-free chocolate.

    What’s the best substitute for coconut flour?

    If you don’t have coconut flour in your pantry, use 1/4 cup of almond flour, all-purpose flour, or gluten-free baking flour.

    Can I make them nut free?

    You can certainly make these homemade Reese’s mini eggs nut-free by substituting the peanut butter with sun better.

    Can I use almond butter?

    Yes! Simply substitute the peanut butter with almond butter!

    How long do they keep?

    These no-bake Reese’s mini eggs keep for up to 6 months in the freezer and 14 days in the fridge. Make sure to store them in an airtight container.

    How to store leftovers:

    Refrigerator Storing: Store in an airtight container for up to 14 days in the fridge.

    Freezer Storing: Store in an airtight freezer-safe container or bag for up to 6 months in the freezer. Let them thaw for 10 minutes before serving.

    homemade mini Reese's Easter egg cut in half to show creaym peanut butter inside

    If you loved this recipe, try these next!

    • Healthy Peanut Butter and Jelly Cups
    • Healthy Tiramisu (Gluten-Free)
    • Frozen Yogurt Granola Bars
    • 3 Ingredient Peanut Butter Oatmeal Balls
    • Edible Protein Cookie Dough

    Did you make this recipe?

    If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!

    vegan and healthy homemade mini Reese's Easter eggs

    Homemade Healthy Reese’s Mini Eggs (Vegan)

    These copycat homemade mini Reese's Easter eggs are healthy, vegan, and such a fun no-bake dessert. Each little candy egg has a creamy peanut butter center and a crunchy chocolate shell. They're gluten-free too!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Total Time 1 hr
    Serving 16 mini eggs

    Ingredients
     

    • 1 cup all-natural peanut butter, (creamy or crunchy), I love the Trader Joe’s brand
    • ½ cup chopped roasted peanuts, optional if using creamy peanut butter
    • 1 tbsp real maple syrup
    • 2 tbsp coconut flour
    • ½ – ⅔ cup dark chocolate chips, dairy-free if vegan or regular
    • 2 tsp coconut oil, refined or unrefined
    • Optional topping, rainbow sprinkles

    Instructions

    • Line a baking sheet with parchment paper.
    • In a medium bowl, gently mix together the peanut butter, chopped peanuts (optional), maple syrup, and coconut flour with a spatula.
    • Let sit for 5 minutes. This allows the coconut flour to soak up all the liquid.
    • Form the peanut butter dough into about 12 to 16 mini egg shapes. But really, you can do as many or as few as you want. If you want mini-mini eggs, make 17 – 20.
    • Evenly space the eggs out on the lined baking sheet and place them in the freezer for 15 – 20 minutes until they are hard. They should NOT be malleable.
    • Meanwhile, make the chocolate shell by adding the chocolate chips and coconut oil to a microwave-safe bowl and melt in 20-second intervals. Stir between each interval until completely smooth. Let cool for 10 minutes until lukewarm before dipping the peanut butter eggs. Alternatively, you can use the double boiler method.
    • When the eggs are ready, remove them from the freezer and individually dip each egg into chocolate until fully covered. I like to use 2 forks to fish the eggs out and let excess chocolate drip off before placing them back on the sheet.
    • Place the dipped eggs back onto the baking sheet.
    • Place the baking sheet back in the freezer for another 30 minutes. If you want to decorate them, remove them at the 15-minute mark and add a chocolate drizzle and sprinkles. Then put them back in the freezer.
    • Let the eggs sit at room temperature for around 10 minutes before serving. Store them in the freezer for up to 3 months or in the fridge for up to 8 days. Enjoy!

    Notes

    Coconut Flour: If you don’t have coconut flour in your pantry, use 1/4 cup of almond flour, all-purpose flour, or gluten-free baking flour.
    Nut-Free: You can certainly make these homemade Reese’s mini eggs nut-free by substituting the peanut butter with sun better.
    Refrigerator Storing: Store in an airtight container for up to 14 days in the fridge.
    Freezer Storing: Store in an airtight freezer-safe container or bag for up to 6 months in the freezer. Let them thaw for 10 minutes before serving.
    Melting Chocolate Tip: Melt chocolate in 20-second intervals in the microwave. NO ONE LIKES THE TASTE OF BURNED CHOCOLATE! This is my #1 tip for melting chocolate in the microwave.

    Nutrition

    Calories: 138kcal | Carbohydrates: 8g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 77mg | Potassium: 129mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 0.03mg | Calcium: 26mg | Iron: 0.4mg
    Course Dessert, Snack
    Cuisine American
    DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!

    I only recommend products I absolutely love and use myself. In full disclosure, by purchasing a product I recommend, I may receive a small compensation. Thank you for supporting Healthful Blondie!

    Sharing is caring!

    • Facebook
    • Twitter
    • Yummly
    • Email

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Comments

    1. Molly H says

      February 22, 2023 at 1:08 pm

      5 stars
      Such a fun and easy dessert!! My kids loved them too. The centers were soft and extra peanut buttery (more than the regular candy). Totally making these again soon!

      Reply

    Primary Sidebar

    Tati, founder and creator of Healthful Blondie

    I’m Tati, a foodie, recipe developer, and blogger based in Austin, Texas. I started Healthful Blondie in 2020 to celebrate life, health, and my passion for cooking and baking. If you are in search of “lightened-up,” healthier versions of classics, you are in the right spot! My recipes are easy to follow, simple, and super tasty.

    More about me →

    don't miss a thing!

    (function() { window.mc4wp = window.mc4wp || { listeners: [], forms: { on: function(evt, cb) { window.mc4wp.listeners.push( { event : evt, callback: cb } ); } } } })();

    Recent recipes

    • air fryer chicken burgers recipe
      Air Fryer Chicken Burgers
    • strawberry lemon bars with gluten-free oat flour shortbread crust
      Strawberry Lemon Bars
    • easy Thai mango salad recipe
      Thai Mango Salad Recipe
    • air fryer frittata
      Air Fryer Frittata
    • 3 ingredient healthy lemonade popsicles
      Lemonade Popsicles
    • crispiest air fryer gnocchi recipe
      Crispiest Air Fryer Gnocchi

    Footer

    Recipes

    Recipe Index
    Mains
    Breakfast
    Snacks
    Desserts
    ---
    Privacy

    Featured in

    Well + Good
    Women's Health Magazine
    FeedFeed
    POPSUGAR Fitness
    BuzzFeed

    • Pinterest
    • Facebook