Description
These Healthy 4 Ingredient Reese’s Eggs are a delicious, gluten-free, and vegan treat made with natural peanut butter, maple syrup, coconut flour, and dark chocolate. Perfect for a low-carb, allergy-friendly snack that captures the classic flavors of Reese’s eggs without artificial ingredients or refined sugar.
Ingredients
Scale
Peanut Butter Filling
- ⅔ cup natural drippy peanut butter (just peanuts & salt)
- 1 tablespoon pure maple syrup
- 2–3 tablespoons coconut flour (start with 2 and add more if necessary)
Chocolate Coating
- 3.5 ounces 72% dark chocolate bar, vegan if desired
- Optional: Coarse sea salt, for sprinkling on top
Instructions
- Prepare the peanut butter mixture: In a medium bowl, mix together the peanut butter, maple syrup, and 2 tablespoons of coconut flour until smooth. The mixture should become sticky, resembling wet cookie dough. If it appears too runny or soft, add an additional tablespoon of coconut flour and/or refrigerate for 10-20 minutes to allow the coconut flour to absorb moisture and firm up the dough.
- Form the eggs: Using a cookie scoop, drop the peanut butter mixture by the tablespoonful onto a parchment-lined small baking sheet. You should get about 8 eggs. Gently flatten the top of each with your fingertips and shape into an egg form if desired. Place the baking sheet in the freezer for 20 minutes to 1 hour. The longer these chill, the easier they will be to coat with chocolate.
- Melt the chocolate: Slowly melt the dark chocolate bar in a small saucepan over very low heat, stirring frequently to avoid burning. Transfer the melted chocolate to a warm bowl. Ensure the chocolate is at room temperature or slightly warm before dipping to prevent melting the peanut butter centers.
- Dip the eggs in chocolate: Using a fork, carefully dip each peanut butter egg into the melted chocolate, coating evenly. Return the coated eggs to the parchment-lined baking sheet. Optionally sprinkle with coarse sea salt or drizzle remaining chocolate vigorously over the eggs for decoration. Immediately place the baking sheet back into the freezer for 30 minutes to 1 hour until the chocolate hardens completely.
- Store the finished eggs: Once hardened, store the vegan Reese’s eggs in an airtight container in the fridge or freezer until ready to enjoy. They keep well frozen for up to 3 months.
Notes
- How to make paleo: Substitute cashew butter or almond butter for peanut butter, ensuring they are natural with no added ingredients.
- Storage tips: Store these eggs in the freezer using a freezer-safe bag or container to keep them fresh up to 3 months. Making double batches is recommended.
- Flour substitute: Almond flour can replace coconut flour if needed, but you’ll require approximately 1/4 to 1/3 cup to reach the proper consistency. Other flours are not recommended.
Nutrition
- Serving Size: 1 egg (approx. 35g)
- Calories: 150
- Sugar: 6g
- Sodium: 70mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
