Homemade Reese’s Peanut Butter Eggs
Easy vegan homemade Reese’s peanut butter eggs candies you can make with 4 ingredients and just 10 minutes of prep time. This recipe is perfect to stash in the freezer year-round and are always a hit at Easter.
About the Recipe
You have to try this quick and easy chocolate peanut butter eggs recipe for the perfect Easter treat.
They’re made with just 4-ingredients – coconut flour, peanut butter, maple syrup and chocolate for an addictive combination of flavor and texture. They feature a creamy peanut butter center coated in chocolate and are ideal for both kids and adults.
The best part about them is you need just minutes to prepare them. There is some chilling time involved but as far as hands-on time, they’re so easy. These are a fun kitchen project for little ones so feel free to get the whole family involved.
Nutritional yeast in peanut butter eggs? I first discovered this when I created my Vegan Chocolate Peanut Butter Cups recipe years ago.
I added nutritional yeast to the peanut butter filling and they came out tasting just like Reese’s peanut butter cups, perfectly sweet and salty. It’s optional but if you have some on hand, it really takes these to the next level.
If you’d like to try more homemade Easter treats, this Vegan Monkey Bread, Vegan Homemade Butterfingers Recipe, Homemade Mounds Bars Recipe and Vegan 7 Layer Cookies Bars are all fun and easy to make too.
- Peanut Butter: Use plain or salted natural smooth peanut butter. You can substitute almond butter or cashew butter for a peanut-free recipe, or sunflower seed butter or Wowbutter for a nut-free recipe. Crunchy peanut butter is ok too.
- Maple Syrup: Substitute with honey or agave syrup.
- Coconut Flour: Do not substitute a different flour. Coconut flour creates the perfect texture for the peanut butter filling.
- Chocolate: You can use any dairy-free dark chocolate chips, semi-sweet chocolate chips or dark chocolate.
- Extras: Salt and vanilla are optional to enhance the flavour. Nutritional yeast makes them taste nutty and creates a Reese-like texture.
Please see the recipe card at the end of the post for the complete ingredient list with measurements.
Variations & Additions
- Crunch: Add a handful of chopped nuts like almonds, pecans, or hazelnuts to the peanut butter filling for a delightful crunch in every bite.
- Coconut: Mix 1/2 cup shredded coconut into the peanut butter filling or shape these Homemade Mounds Bars into egg shapes to make coconut eggs (like Laura Second).
- Salted Caramel: Drizzle a bit of homemade vegan caramel sauce or sprinkle a pinch of sea salt on top of the chocolate coating for a sweet and salty contrast.
- Cookie Crumbs: Mix in crushed vegan chocolate cookies or graham cracker crumbs into the peanut butter filling for more texture and flavour.
- Filling Variations: Experiment with different seed and nut butters like almond butter, sunflower seed butter or cashew butter instead of peanut butter.
- Decorated: Sprinkle the finished eggs with colorful edible sprinkles, shredded coconut, or crushed freeze-dried fruit like raspberry for a fun finish. You can also drizzle extra melted chocolate over them once they’re set for a pretty touch.
- Chocolate Variation: Try using white chocolate chips for a variation. These are especially cute for kid’s Easter baskets if you decorate them with sprinkles.
Step 1. Combine the peanut butter, maple syrup, coconut flour, vanilla and salt in a mixing bowl and stir together until it forms a thick, uniform batter.
Step 2. Use your hands to roll the batter in 12 balls (25 g each) then shape each ball into an egg-shaped disc and place them on the plate. Place in the freezer for 30 minutes to firm.
Quick Tip: To make these really taste like Reese’s peanut butter eggs, add 2 tbsp nutritional yeast to the peanut butter mixture.
Step 3. When it’s been close to 30 minutes, melt the chocolate. You can use a double boiler, stirring until smooth and creamy over medium heat, or melt it in the microwave in a glass bowl in 20-30-second intervals, stirring until smooth and creamy.
Step 4. Remove the peanut butter eggs from the freezer and dunk each one into the chocolate using a for, flipping until coated on both sides then tapping to allow excess chocolate to drip off. Place the dipped eggs on a plate lined with parchment paper or wax paper.
Quick Tip: If the melted chocolate is too thick, add 1 teaspoon coconut oil or vegetable oil to thin it out so it’s easy to coat the eggs.
Place back in the freezer for 10 minutes or until the chocolate has hardened. You can now enjoy your peanut butter eggs, or for an extra pretty finish, melt a little extra chocolate and drizzle it over the eggs before placing back in the fridge or freezer briefly to firm.
Sure! No problem.
Definitely! Use almond butter, cashew butter or Wowbutter instead of peanut butter. You can even make them nut-free but using sunflower seed butter, just keep in mind sunflower seed butter has quite a distinct flavour.
You could, yes. To make them sugar-free, use monk fruit syrup instead of maple syrup and sugar-free chocolate such as stevia-sweetened Lily’s. You can also reduce the sugar by using a high-cacao content dark chocolate instead of chocolate chips.
No, sorry. These have to be made with coconut flour for its unique characteristics.
Absolutely. These freeze well in an airtight container or freezer bag for up to 3 months. You can eat them straight from the freezer or let them thaw briefly at room temperature.
You can store peanut butter eggs in a sealed container in the fridge for up to 2 weeks or in the freezer for up to 3 months. It’s recommended to store them in the freezer.
More Homemade Treats
Did you try this recipe? I’d love to hear about it! Scroll down to the comment section to leave a star rating and review.
These copycat Reese’s peanut butter eggs are super easy to make with just 4 simple ingredients for a fun and delicious, no-bake vegan Easter candy everyone loves, especially kids!
- Mix Peanut Butter Filling: In a medium bowl, combine peanut butter, maple syrup, coconut flour, salt and nutritional yeast, if using. Mix well, until a uniform batter is formed. You may need to use a little more coconut flour depending on the consistency of your peanut butter. You can also chill the batter briefly if you’re having a hard time shaping it.
- Shape Eggs: With your hands create 12 balls (25 g each) then shape each ball into an egg shape. Alternatively, you can press the dough out into a single layer on a piece of parchment paper and use an egg-shape cookie cutter to create the egg shapes. Arrange the 12 egg shapes on a cooking sheet or plate lined with parchment paper and place in the freezer for 30 minutes to firm.
- Melt Chocolate: While the peanut butter eggs are setting in the freezer, melt the dark chocolate or chocolate chips. You can use a double boiler, stirring the chocolate until smooth and creamy, or melt it in the microwave in a microwave-safe bowl in 15-second increments, stirring until completely smooth and melted.
- Coat Eggs in Chocolate: Remove the peanut butter eggs from the freezer and use a fork to dunk each one into the melted chocolate, flipping until it’s completely coated, then tapping against the bowl to allow excess chocolate to drip off. Return the chocolate-covered peanut butter eggs to the plate.
- Set Chocolate: Place back in the freezer for 10 minutes or until firm. Once they chocolate has hardened, they’re ready to enjoy.
The nutritional yeast makes them taste sweet and salty, like Reese’s peanut butter eggs but is totally optional. They’re still really good without it. If adding nutritional yeast, you can omit the salt.
Store in the freezer in a freezer-safe bag for container for up to 3 months. Enjoy straight from the freezer or soften briefly at room temperature or in the fridge before enjoying.
Peanut-Free Option: Use almond butter, cashew butter or Wowbutter instead of peanut butter.
- Serving Size: 1
- Calories: 156
- Sugar: 7 g
- Sodium: 94 mg
- Fat: 11 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 5 g
Keywords: peanut butter eggs, vegan peanut butter eggs
Originally published February 16, 2021.