Peanut Butter Eggs

Homemade Reese's Eggs for Easter

I may have lost my mind with all of this chocolate peanut butter business lately, but I haven’t forgotten that it’s almost Easter. And what better way to celebrate than with chocolate (and peanut butter)? See! I do know what’s going on! Tell John, he’s concerned…

Peanut Butter Dough

After making the Peanut Buter M&Ms last week (by the way, a MUST try) I couldn’t resist testing a recipe for peanut butter eggs. Growing up my sister and I always had candy on hand during Easter, making it one of the holidays most prone to sugar highs. (Thanks Ma!) And everyone knows peanut butter eggs are where it’s at. I mean seriously. Cadbury, who?

However, I’d like to think I’ve turned a new leaf and no longer indulge in “cheap candy.” Instead, I make my own and must say it’s way better than the super processed junk both in flavor, freshness and health. Make a batch of these PB eggs and see for yourself. I bet you a giant chocolate Easter bunny that you’ll never go back to the original again (OK not really, but, you catch my drift. These eggies are bomb).

Easter Reese's PB EggsHomemade Reese's PB Eggs

These eggs are so luxurious and the perfect way to celebrate Easter (or unwind after a long, stressful day like some of us *ahem* do). The center is perfectly salty and moist and the dark chocolate shell envelopes the PB center perfectly. The two together? Too satisfying for words and crazy addicting, which probably explains why they’re all gone and it’s not even Easter yet. Boo-hooooo.

Guess it’s off to make some more! Weeeeee!

Homemade Reese's Eggs!

5.0 from 6 reviews
Peanut Butter Eggs
 
Prep time
Cook time
Total time
 
Simple, vegan, gluten free peanut butter eggs with just 5 ingredients and ALL the taste of the original.
Author:
Recipe type: Dessert
Cuisine: Vegan, Gluten Free
Serves: about 20 eggs
Ingredients
  • 2 pitted dates (medjool or deglet nour)
  • ½ cup raw almonds
  • 1 cup roasted salted peanuts
  • 1/2 cup roasted, salted natural peanut butter (creamy is best, but crunchy is fine, too)
  • 1 cup (about 8 ounces) semisweet or dark chocolate (non-dairy for vegan)
Instructions
  1. Add dates to a food processor and process until only small bits remain. Next add almonds and peanuts to the food processor and mix until they turn to meal – a few small chunks are OK.
  2. Next add peanut butter in 1 Tbsp at a time (8 Tbsp) until the mixture forms a loose dough. If it seems too wet to handle, add more peanuts. If it seems too dry, add more peanut butter. Refrigerate for 5 minutes so it's easier to shape.
  3. Scoop out large rounds of dough - heaping 1 Tbsp - and form into an "egg" shape. Place on a parchment lined cookie sheet and pop in the freezer to harden for about 20 minutes.
  4. In the meantime, melt your dark chocolate over a double boiler or in the microwave in 30 second increments. Then work in small batches to coat the "eggs." Take just 1 egg out of the freezer at a time for dipping - otherwise they'll get too soft to dip well.
  5. To dip, drop eggs one at a time into the chocolate, flip once, pick up with a fork and gently tap on the rim of the bowl to remove excess chocolate. A little excess is OK. Place back on the parchment-lined baking sheet and pop back in the freezer to set.
  6. Repeat until all eggs are dipped, re-warming chocolate as needed.
  7. For optimum freshness, store eggs in an air-tight container in the freezer or fridge until serving.
Nutrition Information
Serving size: 1 egg Calories: 194 Fat: 13 g Saturated fat: 3 g Carbohydrates: 12 g Sugar: 7 g Sodium: 45 mg Fiber: 3.5 g Protein: 6.3 g

*Nutrition information is a rough estimate for 1 egg

Share on Facebook337Tweet about this on Twitter33Share on Google+4Pin on Pinterest10430Email this to someone

Want more delicious recipes straight to your inbox?

Comments

    • Dana says

      Hilda! Great question : ) I’ve amended the instructions to clarify, but you simply keep the dates in the processor after pulsing them. Thanks for the catch!

  1. says

    Oh my gosh, I made these exact same things last weekend using your peanut butter patty recipe and some Lindt chocolate! When I saw you using that peanut butter patty recipe over and over, which is totally delicious by the way, it seemed only natural to make copycat Reese’s peanut butter eggs with healthier ingredients! Glad to see you had the same idea! Everyone should make these right now, they are better than Reese’s!! :)

  2. says

    Oh yes. Chris is a HUGE peanut butter cup fan. I always keep them stocked for him in the freezer. I’ll have to try this variation next! Just got back from the gym and really need one of these…you know, for protein!

  3. Julia says

    These are really yummy! I made these last night, but my peanuts were unsalted so I sprinkled a little kosher salt on top! They are not too sweet but are still very yummy! Thanks for the awesome recipe! :D

  4. Nicole says

    I have an almond allergy. Would you recommend using all peanuts, or 1/2 cup of another nut (which kind do you suggest)?

  5. shelley in bigsky says

    ohhh so good…love your recipes and easy style…works for me….can you make some recommendations on where to get high quality chocolate for recipes including cocoa powder…thanks for a great site…play well…

  6. Candice says

    I made these last night and for dipping used a dark chocolate with a tiny bit of coconut oil added for sheen. Holy moly – they are fantastic!!!! Thank you, thank you, thank you!

Comments

Your email address will not be published. Required fields are marked *

Rate this recipe: