These homemade Reese’s eggs are simple to make and perfect for kids! Use your favorite creamy nut butter and dark chocolate for the ultimate fun Easter dessert. Made without refined sugar and dairy these “peanut” butter eggs are paleo and vegan but you’d never guess.
Is there really anything better than peanut butter and chocolate? I know, you’re right – peanut butter isn’t paleo!
But, you can totally make Reese’s “peanut” butter eggs that taste so close to the real deal using whatever nut butter you like!
And yes – beloved peanut butter is allowed if that’s your thing – no judgements here.
Oh, and if you’re wild about this combo you definitely should check out my “peanut” butter stuffed brownies. So, so good. In fact, so good, that I have a blondie version coming very very soon!
What You Need to Make Homemade Paleo Reese’s Eggs
The ingredients are all simple and ones you might already have in your pantry. Here’s what you’ll need to prepare the Reese’s Eggs.
- Maple sugar or coconut sugar
- Creamy almond butter, cashew butter, or peanut butter – thicker brands are preferred
- Fine sea salt
- Tapioca flour, or arrowroot
- Refined coconut oil
- Dark chocolate chips or chopped dark chocolate (Hu Kitchen Brand for paleo)
Yup that’s all you need! Can you believe all this deliciousness comes from just 5 basic ingredients?
How to Make Paleo Reese’s Eggs
You’ll first need to blend the sugar to turn it into a powder. More tips on that below. If you don’t mind cane sugar, organic powdered sugar can be used as well.
With an electric hand mixer, beat together the nut butter, powdered sugar, tapioca flour, and 1 tablespoon of the coconut oil. The mixture should be similar to a cookie dough. Chill the dough in the fridge if it’s sticky to firm it to the consistency of cookie dough.
Line a baking sheet with parchment paper. Spread the nut butter mixture onto the parchment evenly so it’s about 1/4-1/2” thick. Place the pan in the freezer for about 20 minutes.
Once completely firm, use a cookie cutter or small sharp knife to cut egg shapes and leave them on the parchment. My cookie cutter was 3” tall, for giant Reeses eggs. Size and shape does not matter. You can spread and chill the remaining nut butter mixture until you use it all up.
Place the eggs back in the freezer to completely firm them before dipping – about one hour. When it’s time to dip, add the chocolate 1 Tbsp coconut oil to a large microwavable bowl and melt in increments of 30 seconds, stirring after each one to avoid burning.
Using a spoon, dip each egg in chocolate on both sides and place them back on the parchment. Work quickly to avoid the eggs softening too much. You can always place back in the freezer to firm them up again.
Allow the chocolate to set (you can chill the eggs to speed this up) before serving. Store in a sealed container in the refrigerator or freezer. Enjoy!
Tips for Making Paleo Powdered Sugar
I like to use a small blender like a Nutribullet for blending up coconut sugar or maple sugar into a powder. A smaller blender seems to work better than a large food processor.
Be persistent and pulse/blend the sugar until it’s as powdery as possible. The sugar can then be used to make frostings and icings. If you have extra, you can save it for another use in a sealed bag or container.
Tips for Shaping Homemade Reese’s Eggs
I used a 3″ egg shaped cookie cutter for these Reese’s eggs. Admittedly, this gives you giant eggs!
If you want smaller eggs, you can use a 1 or 2″ egg shaped cookie cutter. You can find them here on Amazon.
If you prefer not to use a cookie cutter or don’t have time to get one, simply use a paring knife or other sharp knife to create egg-like shapes.
Since this takes longer, you might need to re-chill the nut butter mixture while doing this.
I hope you’re ready for some seriously tasty (addicting!) homemade “peanut” butter eggs!
Perfect for Easter, or really anytime, this fun dessert is the answer to all your peanut butter chocolate cravings!
Homemade Reese’s Eggs {Paleo, Vegan}
Homemade Reese's Eggs {Paleo, Vegan}
Ingredients
- 3/4 cup powdered maple sugar or coconut sugar* - see note
- 1 1/2 cups creamy nut butter almond, cashew butter, or peanut butter - thicker brands are preferred (I like barney butter bare smooth)
- 1/8 tsp fine sea salt if nut butter is unsalted
- 1/4 cup + 2 Tbsp tapioca flour or arrowroot flour** - see note
- 2 Tbsp refined coconut oil soft, divided
- 3 cups dark chocolate chips or chopped dark chocolate Hu Kitchen brands for Paleo
Instructions
- Prepare the powdered sugar as described in the note below. If you don’t mind cane sugar, organic powdered sugar can be used as well.
With an electric hand mixer, beat together the nut butter, salt (if using) powdered sugar, tapioca flour, and 1 tablespoon of the coconut oil. The mixture should be similar to a cookie dough. Chill the dough in the fridge if it’s sticky to firm it to the consistency of cookie dough.
- Line a baking sheet with parchment paper. Spread the nut butter mixture onto the parchment evenly so it’s about 1/4-1/2” thick. Place the pan in the freezer for about 20 minutes to firm.
- Once completely firm, use a cookie cutter or small sharp knife to cut egg shapes and leave them on the parchment. My cookie cutter was 3” tall, for giant Reeses eggs. Size and shape does not matter. You can spread and chill the remaining nut butter mixture until you use it all up.
- Place the eggs back in the freezer to completely firm them before dipping - about one hour.
- When it’s time to dip, add the chocolate 1 Tbsp coconut oil to a large microwavable bowl and melt in increments of 30 seconds, stirring after each one to avoid burning.
- Using a spoon, dip each egg in chocolate on both sides and place them back on the parchment. Work quickly to avoid the eggs softening too much. You can always place back in the freezer to firm them up again.
- Allow the chocolate to set (you can chill the eggs to speed this up) before serving. Store in a sealed container in the refrigerator or freezer. Enjoy!
Recipe Notes
*Note: blend coconut sugar or maple sugar in a food processor or blender until smooth to make paleo powdered sugar.
**If your nut butter is on the drippier side, you can add up to 2 more tablespoons of flour to the mixture to thicken it.
***Nutrition is for 1 egg per serving based on making 20 eggs.
Nutrition
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Want More Paleo + Vegan Treats? Try One of These!
Fudgy Triple Chocolate Paleo Brownies
Best Chewy Chocolate Chip Cookies
“Peanut” Butter Stuffed Brownies
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What would you think of adding gelatin to the nut butter to thicken it up?
Can you do crunchy peanut butter or no?!
Could I use the Swerve Powdered sugar replacement instead/
Any tips on how to get it covered in chocolate without the nut butter egg melting. I’ve put them in the freezer but as soon as I put them in the chocolate I end up with mush. Maybe my chocolate is too hot?
Surprisingly, thanks for sharing this information, it came up with many ideas for reading your article.
Loved this recipe – I’m a sucker for Reese’s Eggs and this was a perfect replacement. I hardcore struggled to roll them out properly – so I just used a cookie scoop and dipped them instead – doesn’t change the taste. So wonderful!