These homemade Reese’s Peanut Butter Eggs taste just like the real thing! And as a bonus, they’re made a little healthier with natural peanut butter and they’re also naturally sweetened with honey. A perfect treat for Easter!
These peanut butter eggs are easy and surprisingly similar to the real thing. To be honest, I haven’t had a Reese’s peanut butter egg in years but this homemade version is just like how I remember! They’re just a little less sweet. If you make the peanut butter filling and it’s not sweet enough for you, just add a little more honey or even powdered sugar. But really – they’re decently sweet with the amount of honey called for! And remember that you’ll be dipping the peanut butter eggs into milk chocolate, which also adds quite a bit of sweetness.
Something I really love about this recipe is that you can easily halve the recipe. I have an issue with portion control so that’s always a huge bonus for me! But if you’re feeding a crowd, you can easily double or triple the recipe. These also freeze well so if you end up with too many, just stick them in the freezer.
I thought adding red food gel to white chocolate would make a pretty pink color. It did not. And adding blue to this did not make a pretty purple color! It made grey. Obviously, it was a sign. Food coloring isn’t good for us anyway. ;) So you’ll just have to enjoy these little peanut butter Easter eggs with a little white chocolate for decoration. I’m sure your kids won’t complain! Who cares what they look like when there’s peanut butter and chocolate involved? :D
If you don’t want to make these as peanut butter eggs, you can easily make them as peanut butter cups. Just press them into patties and check out this post on peanut butter and jelly peanut butter cups for the instructions on how to construct the peanut butter cups.
And these awesome little peanut butter eggs are dairy-free if you use dairy-free chocolate chips! They’re also naturally gluten-free and grain-free. :)
Homemade Reese's Peanut Butter Easter Eggs
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 16 eggs
Ingredients
- 1 cup (~256 grams) natural peanut butter
- 1/2 cup (160 grams) honey (I’ll use 1/3 cup next time)
- 1/4 (56 grams) cup refined coconut oil or normal butter, room temp1
- 8 ounces (225 grams) milk chocolate (use Enjoy Life chocolate chips for a dairy-free version)
- 1 tablespoon (14 grams) refined coconut oil or normal butter
Directions
- Beat the peanut butter, honey, and coconut oil together until well combined.
- My dough was quite soft at this point so I placed it in some plastic wrap, pounded it thin, and put it in the freezer for about 10 minutes.
- Form the mixture into 16 balls, squish them a little and form into egg shapes. If they start melting again, simply stick them back in the freezer. Once they look the way you want them, put them back in the freezer and freeze until firm, at least 30 minutes.
- Melt the chocolate and coconut oil in a bowl in the microwave at half power, checking and stirring every 30 seconds, until thoroughly melted.
- Dip the frozen eggs in the chocolate and flip over so that they’re well-coated. If there’s leftover chocolate, you can double dip a few.
- Place on a Silpat or a piece of wax paper and let them set about 30 minutes in the fridge.
- Decorate with white chocolate, if desired.
- Refrigerate in an airtight container for up to 2 weeks.
Notes
- I used refined coconut oil because I didn't want any coconut flavor.
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32 comments on “Homemade Reese’s Peanut Butter Eggs (dairy-free)” — Add one!
These were delicious! I’d been on a Reese binge for a few weeks and needed a healthy alternative so I’m not spending money on unhealthy candy bars haha. This taste just like it except guilt free!
I had some issues though – I freezed the peanut butter mixture so I could shape them but it was like no matter what I did, the mixture would get soft in my hands quickly. So I ended up making blobs instead of shapes. We still ate them but I’m not sure if maybe I put too much coconut oil? I noticed they melted pretty fast at room temperature as well – another trait that usually happens with coconut oil so I brought them over to my parent’s house a melted mess.
Any tips to transport these without them melting? Do I have to freeze them all night or maybe add less coconut oil?
Thanks! Definitely gonna make these again.
I’m happy you enjoyed them but so sorry that they were a mess by the time they reached your parents! Freezing them overnight would definitely help but I wouldn’t recommend reducing the coconut oil. Honey and peanut butter are liquid and coconut oil is the only solid (at least when refrigerated!) in the filling. You need the coconut oil to firm them up in the fridge. I didn’t have such an issue with them (but I usually make them in the spring, when my coconut oil is still very solid at my kitchen’s temperature). I wonder if it could be a difference in peanut butter. When my husband took over making peanut butter, I realized how much the consistency can vary. When he makes it, it’s incredibly thin – almost like water! Do you have coconut butter, by any chance? You could add maybe a tablespoon of that and it should help firm things up quite a bit! It’ll add a little coconut taste, though. I hope that helps! :)
Ah okay, in that case, I’ll freeze them overnight. I used the natural smuckers peanut butter – so just peanuts and a teeny bit of salt. I also keep my peanut butter in the fridge to help keep it from separating?
So perhaps more coconut is the solution? I think maybe if I buy some silicon candy molds and just freeze them in there – at the very least, if they melt a bit, they’ll retain their shape after popping them back in the fridge if they’re kept in the molds.
Will definitely be having these again though – melted or not, they were delicious! :-)
I love your candy mold idea! That sounds much quicker and easier than the whole rolling process. :) If you go that route and keep them refrigerated, I don’t see any need for more coconut oil. I hope it’ll work out better for you next time. :)
just found your recipes and have spent all morning looking and printing for me and family — just learning about doing without gluten – just wondered if you have any info about the microwave – when we were in Mexico doing cancer treatments they told us not to use the microwave because of radiation – we have not had one since l996 — have an article on the changes that it makes in your food if you are interested —
I’ve heard some of the concerns about microwaves but I have to admit that I use them anyway. For this recipe and any other on this site, you can simply melt stuff on the stove, so a microwave really isn’t needed for anything. :) I hope you’ll enjoy the recipes! Thanks for the info.
love them! I used coconut nectar for the sweetner and a sprinkle of Truvia . I used Enjoy Life chocolate chips. I don’t have a powerful food processor so i had to beat the batter with my mixer . Turned out very good. thanks
I’m so happy that they came out well for you! And coconut nectar?! Yummy! Thanks for the feedback and the rating. :)
What the? Now… I am addicted to your blog and your reciped!
Hmm. I'm going to take a stab in the dark… but do you like chocolate and peanut butter? ;) Thanks for your funny comments yesterday. They made me laugh! And I'm happy you're addicted to my blog. YES! :D
so. I just found your blog today. And I am so excited because clearly we are like minded.. you have a zillion chocolate peanut butter recipes on here. This one I'm going to have to make first..
This is a great one to start with. I hope you like it! Let me know how it turns out. Oh and I love hearing from new readers. Thank you. :)