Just in time for Easter, this healthier spin on copycat Reese’s peanut butter eggs only takes about 10 minutes of hands on time, and can be adapted to be nut free or paleo.
It’s been a hot minute since I had a Reese’s Peanut Butter Egg but all I remember is sweetness. Sickly, make your throat hurt (do you get that), sits-in-your-stomach-like-a-lead-balloon sweetness. That waxy chocolate, and bad processed sugar-y filling… ick. I first made these eggs a couple of years ago – in fact, they were one of the first recipes to appear on A Clean Bake – and it was a revelation. It turns out copycat Reese’s peanut butter eggs are actually better than the original.
Of course, I’ve come a long way since then but despite the hundreds of other recipes that have appeared on this site since the first iteration of these copycat Reese’s peanut butter eggs, this recipe remains one of my favorites. It’s very lightly sweetened with honey (or maple syrup, if you prefer) but the chocolate and peanut butter flavors still shine through – as they should.
The ingredient list is so simple, you’ll laugh: peanut butter (or your nut or seed butter of choice), the aforementioned honey or maple syrup, a tiny bit of coconut flour to get the Reese’s texture, and dark chocolate to coat. Add salt, if you want (I did; it complements the sweetness). That’s ALL. Easy and no-bake, a quick spin in a food processor is all that stands between you and these crispy-on-the-outside, soft-and-peanut-buttery-on-the-inside, way-better-than-Reese’s peanut butter eggs.
Nutrition Information: Yield: 7
Amount Per Serving: Calories: 222 Saturated Fat: 6g Sodium: 128mg Carbohydrates: 22g Fiber: 2g Sugar: 13g Protein: 6g