It’s that time of year again! Reese’s Peanut Butter Eggs are all over the stores and I don’t know about you, but it is hard not to grab a package to indulge in my guilty pleasure snack. But fear not! Making a healthy version of these are not difficult and I don’t feel nearly as guilty for indulging in them 🙂
I spotted this cute silicone egg mold at Target and knew I had to make them right away! The mold is oven safe as well so the possibilities are endless! What would you make with these?!
About a year ago I made these Ultimate Peanut Butter Cups which are amazing! Check them out if you want to make some more traditional cups. But if you’ve got an egg mold or looking to purchase one to make some of these special treats for Easter, give this version a try! They are very similar, I just use different sweeteners in them.
Here’s what you’ll need:
- Dark Chocolate
- Coconut Oil
- Natural Peanut Butter
- Coconut Sugar
- Coconut Flour
- Vanilla Extract
Easy enough right? And if you are paleo or grain free, I bet you already have many of these ingredients in your pantry. Let’s jump in!
Healthy Peanut Butter Eggs
- 1 cup dark chocolate chips
- 1 tsp coconut oil
- 1/2 cup natural peanut butter
- 3 TBSP powdered coconut sugar*
- 2 tsp coconut flour
- 1/4 tsp vanilla extract
- 1/4 tsp sea salt
In a liquid measuring cup, add in the dark chocolate chips and coconut oil. Microwave on high in 30 second intervals. Stir after each interval until the chocolate is melted (about 3x or 90 seconds total).
Pour about 2-3 tsp of melted chocolate into the egg molds (or whatever molds you are using). With a spoon or your fingers move the chocolate to evenly coat the bottom of the molds. Place in refrigerator for about 10 minutes to firm up.
In a small bowl combine the rest of the ingredients: peanut butter, powdered coconut sugar* (I make my own, see note below), coconut flour, vanilla and salt. Once the chocolate is hardened, add equal amounts of the peanut butter filling into each cavity of the mold spreading evenly. Place back in fridge for 5-10 minutes.
Lastly with the remaining melted chocolate, pour or spoon even amounts over the top of the peanut butter to completely cover them. Place back in fridge one last time for about 20 minutes to completely firm up.
Take the eggs out of the fridge and gently wiggle the edges of the mold around to loose the eggs. Carefully turn over onto a clean surface and the molds should release easily. Enjoy right away or store in the fridge for snacks during the week!
*To make your own powdered coconut sugar, simply add 1 cup of coconut sugar and 2 TBSP of tapioca starch into a food processor or high speed blender. Process for about 1 minute until the sugar is all ground up and very fine. Store in an airtight container.
*If you don’t have egg molds, just use whatever you have around! You can even make them in muffin liners. It is the same process but will yield more cups if you don’t have such a deep mold.
Enjoy and Happy Easter!
Like this recipe? Check out some of my other Easter/Springtime recipes!
Coconut Carrot Muffins
Creamy Vegan Deviled Eggs
Lemon Poppy Seed Cake
Ultimate Peanut Butter Cups
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