Make these 5 ingredient copycat mini Reese's peanut butter eggs at home in under 30 minutes! Each creamy peanut butter egg is coated in a crunchy chocolate shell and decorated with sprinkles - a healthy, no-bake, gluten-free treat!
Homemade copycat Reese's mini easter eggs
Reese's peanut butter eggs 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:
- No Oven: Easy no-bake dessert recipe.
- Pick the Shape: Shape them into eggs, hearts, or anything you want!
- 5 Ingredients: You only need 5 simple ingredients.
- Real Deal: These copycat mini Reese's Easter eggs taste better than the real thing!
- Healthy Dessert: They're healthy, vegan, and gluten-free.
- Nut-Free Option: Make them nut-free with sun butter.
- Freezer-Friendly: Store them for up to 6 months.
- Kid-Approved: Kids will love them.
- Try these insanely delicious peanut butter & jelly cups next!
Ingredients needed
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.
- 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 needed
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, ½ cup, and 1 cup.
How to make Reese's peanut butter 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.
Step 3:
Now, form the peanut butter dough into about 12 to 16 mini egg or heart shapes. But really, you can do as many or as few as you want. If you want mini-mini eggs, make 17 - 20.
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.
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.
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!
Expert recipe tips:
- Melting the Chocolate: 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.
- Freezing the Eggs: Ensure you freeze the eggs completely before dipping them in the chocolate. If not, these Reese's mini eggs will lose their shape.
- Chocolate variations: I love dark chocolate, but feel free to use milk, semi-sweet, or white chocolate.
- Fun Shapes: For Valentine's Day, make heart-shaped peanut butter eggs! You can even use a cookie cutter to cut our dinosaur, pumpkin, or other fun shapes.
- Make them Vegan. Easily make these mini Reese's easter eggs dairy-free by using dairy-free, vegan chocolate.
- Use almond butter, cashew butter, or sun butter. You can substitute the peanut butter with your favorite nut butter or nut-free butter.
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.
Easy ingredient substitutions:
I've made these Reece's peanut butter eggs dozens of times, and here is a list of the best (tested) ingredient substitutes:
- Peanut Butter: use almond butter, cashew butter, or sun butter.
- Maple Syrup: you can use honey.
- Coconut Flour: You can use oat flour or almond flour, but you'll need to use ¼ cup.
- Dark Chocolate: Use dairy-free or milk chocolate instead.
- Coconut Oil: Use butter or vegan butter instead.
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 ¼ 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 instead of peanut 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.
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!
📖 Recipe
Healthy Reese's Peanut Butter Eggs Recipe
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 tablespoon real maple syrup
- 2 tablespoon coconut flour
- ½ - ⅔ cup dark chocolate chips, dairy-free if vegan or regular
- 2 teaspoon 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 or heart 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 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
Nutrition
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Molly H says
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!