Healthy Reese’s Peanut Butter Eggs (Edit recipe)

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Packed with a soft, creamy peanut butter filling and coated in rich dark chocolate, these Healthy Reese’s Peanut Butter Eggs are a better-for-you take on the classic. They’re made with just a few simple, real ingredients and are naturally sweetened, vegan, and gluten-free.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

—

INGREDIENTS

7

Serves: 18

Ingredients

1 cup Almond Flour
0.75 cup Creamy Peanut Butter, natural
0.25 cup Pure Maple Syrup
0.5 tsp Salt
1 cup Dark Chocolate Chips
1 Tbsp Coconut Oil
1 pinch Maldon Sea Salt Flakes, (optional, for sprinkling on top)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large mixing bowl, combine almond flour, peanut butter, maple syrup, and salt. Mix until a thick dough forms. It should be soft but firm enough to shape without sticking to your hands. If needed, add 1–2 tablespoons more almond flour.
Break off heaping tablespoon-sized portions of the mixture, roll into balls, and place on a parchment-lined baking sheet, spacing them about 1–2 inches apart. Lightly press into discs (not too flat), then use your fingers to push the edges in on one side to form a tapered, egg-like shape. Freeze for 30 minutes, or until firm.
Once the peanut butter eggs are firm, add the chocolate chips and coconut oil to a small microwave-safe bowl. Heat in the microwave in 30-second intervals, stirring between each, until smooth.
Remove the eggs from the freezer and, using two forks, fully coat each one in melted chocolate, letting any excess drip off. Return to the parchment-lined tray and freeze for about 20 minutes, or until the chocolate is set.
Optional: After about 5 minutes of chilling, drizzle any remaining chocolate on top and sprinkle with flaky sea salt. Return to the freezer until fully set.
Let sit at room temperature for a few minutes before eating, or transfer to an airtight container and store in the fridge for later.

Notes

Storage: Store in an airtight container in the fridge for up to 10 days or in the freezer for up to 1–2 months; let thaw a few minutes before eating.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	194
Fat:	15 g
Carbohydrates:	11 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	110 mg
Fiber:	4 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.