It’s that time of year, guys! Reese’s peanut butter eggs have officially hit the shelves, but I’m here to tell you to save your money because this homemade version is absolutely incredible!
These peanut butter eggs have the perfect taste and texture, and are just like the real deal. A rich peanut butter filling that’s coated in dark chocolate and topped with sprinkle of sea salt- it doesn’t get much better than that.
These homemade peanut butter eggs are such a fun treat to make! You can make them as big or as small as you’d like, and keep them stored in the freezer for optimal texture.
You’ll need only 7 ingredients, that you most likely have around! We’ve been loving them as an after dinner dessert. Plus, they always hit the spot when we’re craving some peanut butter chocolatey goodness.
My long time followers already know that my freezer has to always be stocked with tons of chocolate treats. If you’re on the same page as me, these are a must make!
Growing up, I never really ate peanut butter eggs. But, since I love the classic peanut butter cups, I knew I would love these. I created this recipe around this time last year, and have been making them at least once every few months.
How to make Reese’s Peanut Butter Eggs
1. Prepare your filling
Here’s what you’ll need for the peanut butter egg base:
- peanut butter– for best flavor, I like to use a peanut butter made from roasted peanuts
- cashew butter– the cashew butter is optional, and can be swapped with more peanut butter. I love the taste of both nut butters combined!
- maple syrup
- vanilla extract
- coconut flour– coconut flour helps give the filling that perfect texture, just like the original peanut butter eggs. Almond flour would be a good substitute if needed!
2. Shape your eggs
Once your filling is prepared, shape the batter into egg shapes with wet hands. Wet hands really help ease the process and shape the peanut butter filling more smoothly. Lay your eggs onto a parchment lined baking tray.
3. Freeze your peanut butter eggs
Place the tray in the freezer for at least 30 minutes to allow the peanut butter eggs to set.
4. Coat in chocolate
Melt your favorite dairy-free chocolate chips, and dip each peanut butter egg to coat it fully. I like to melt my chocolate with coconut oil to help smoothen it out.
These chocolate treats are truly perfect, and we can’t get enough of them. They’ll last in the freezer for up to 3 months, so go ahead and make a double batch- you won’t regret it!
I’m gluten and dairy free due to fodmap diet… could I use gluten free flour?!
I haven’t tested with gluten-free flour and personally think it has a weird taste unless it’s baked! If you use 1 cup of almond flour instead, I believe it should still be low fodmap for the amount you get per serving
amazing!! I made it with almond flour and they turned out so well!! make this:)
•they aren’t hard as a rock like many freezer recipes are
Yay! So glad you enjoyed them 😍
My husband made these for me when I was craving chocolate and these peanut butter eggs are absolutely addicting. We joked that this recipe is husband-proof – it’s easy, requires minimal dish washing, no baking and makes for a healthy snack. We loved them.
Also, my sister makes these and since she’s allergic to cashews, she makes them with all peanut butter (like Gal suggested) and she loves them too.
I love that! So glad you guys tried them 🙂
Hello! Do I sub 1 whole cup of almond flour for the coconut flour? Thank you!! I love love love PB eggs!!!!!!
Hi Kelly! Yes 1 whole cup. Coconut flour absorbs a lot more liquid than other flour substitutes, that’s why its needed in a smaller amount 🙂