Description
These homemade Reese’s peanut butter eggs make the best no-bake sweet treat for Easter. With a thick, soft peanut butter filling covered in a shell of rich, dark chocolate, that everyone will go crazy for!
Ingredients
Scale
- 1 cup creamy peanut butter – where the only ingredients are peanuts and salt
- 1 + 1/3 cups + 2 tablespoons blanched almond flour
- 1/4 cup real maple syrup
- 1 teaspoon vanilla extract
- Pinch of kosher salt
- 12 ounces dark chocolate chips or dark chocolate bar
- 1 teaspoon coconut oil
Instructions
- Line a medium size baking sheet with a baking mat or parchment paper. Set aside.
- Add the peanut butter, almond flour, maple syrup, vanilla, and salt to a medium size mixing bowl and mix well to combine into a thick, smooth peanut butter mixture.
- Measure about 1.5 tablespoons or a little less of the peanut butter mixture and roll it into a ball and press it flat then place it onto the baking sheet and form it into an egg shape that is about 1/2 -3/4 inch in thickness. Continue until you have formed all of the eggs. Make sure to space them apart so they are not touching on the baking tray. Place the peanut butter eggs into the freezer for 30 minutes. DO NOT SKIP THIS STEP!
- Add the chocolate chips and coconut oil to a microwave-safe bowl or measuring pitcher and microwave it on high in 30-second intervals, stirring it in between until it is melted. Let the melted chocolate sit on the counter to cool for 5 minutes.
- Remove the peanut butter eggs from the freezer and working in batches carefully dip each one in the chocolate using a fork. Allow any excess chocolate to drip off the egg by lightly tapping the fork on the side of the measuring cup or bowl and use another fork to carefully slide the dipped egg back onto the lined baking sheet.
- You can drizzle any leftover chocolate over each of the eggs and sprinkle a little bit of sea salt on each for fancier eggs.
- Return the dipped easter eggs to the freezer for 10-15 minutes to set up. Then enjoy!
Notes
- Make sure to use good natural peanut butter where the only ingredients are peanuts and salt. Creamy, drippy peanut butter works best in this recipe.
- Line the baking tray with a baking mat or parchment paper to prevent sticking.
- Do not skip chilling the eggs before you dip them! This is an essential step to ensure they hold their shape when you dip them.
- Leftovers can be stored in a container in the refrigerator for up to 5 days. You can also keep these eggs in the freezer for up to 3 months if stored in a freezer-friendly container. Thaw overnight in the fridge when you are ready to enjoy them.
- Prep Time: 60 minutes (included chilling time)
- Category: Healthy Desserts
- Method: Chilled
- Cuisine: American
