These copycat Reeses Eggs are the perfect Easter dessert! They’re made with only 4 ingredients and have no artificial ingredients or refined sugar.
Copycat Reeses Eggs Ingredients & Accessories
Peanut Butter: I use natural peanut butter where the only ingredients are organic peanuts and sea salt. I recommend a natural peanut butter at room temperature so it’s nice and runny.
Maple Syrup: No refined sugars here! This recipe uses real maple syrup to sweeten the peanut butter.
Dark Chocolate: I make these eggs with dark chocolate because it has a lower sugar content, but feel free to use whatever chocolate you prefer! I love how ifiProvisions chocolate melts, which is why I typically use this chocolate for molds. I have a 15% off discount (HEALTHYHOLME) if you want to try!
Coconut flour: This flour is made from dried, ground up coconut meat.
Coconut oil: Depending on the chocolate you use, you may want to thin it out. I typically use unrefined coconut oil, but if you really do not like coconut, refined coconut oil does not have a coconut flavor.
Egg Silicone Mold: I use this mold. These eggs are a little smaller than my other egg mold, which makes for a perfect ratio of chocolate to peanut butter!
Storage Tips
I recommend storing the peanut butter eggs in the refrigerator until ready to serve. Then I would let the dessert sit out for 5-10 minutes before serving.
FAQs
My egg mold has a fun design; is there any way to get that design on my eggs?
Another way to make these eggs is to line the mold with chocolate, freeze for 2 minutes to set, fill with the peanut butter mixture, freeze for 2 minutes, and cover the peanut butter with more chocolate. This method is great for seeing the design, but sometimes the chocolate cracks if the mold is not completely covered with a thick layer of chocolate. If you use this method, I definitely recommend freezing the eggs for at least 1 hour before removing from the mold.
My eggs are losing their shape when I dip them in chocolate. What went wrong?
Make sure the peanut butter eggs are frozen before dipping them in chocolate. This will help them retain their shape when dipped in hot chocolate. Also, don’t leave the eggs in the chocolate for too long. Dip, flip, and remove.
Other Easter/Spring Recipes To Make:
Copycat Reeses Eggs
Ingredients
- 1 cup natural peanut butter (room temperature so it’s drippy)
- 1/3 cup maple syrup
- 2 tbsp coconut flour
- 1 cup dark chocolate melted
- 1 tsp coconut oil optional
Instructions
- Mix together the peanut butter, maple syrup, and coconut flour. Let sit for a minute to thicken. Add to the molds and flatten with a spoon. Place in the freezer until solid (about 1 hour)
- Remove the peanut butter eggs from the mold. Dip in melted dark chocolate (optional - stir coconut oil into chocolate to thin it out). Remove the eggs from the chocolate and place on a baking sheet lined with parchment paper or a silicone mat.
- Once all eggs have been dipped, drizzle on leftover chocolate (if desired). Enjoy!
Notes
