Healthier Copycat Reese’s Eggsmade with dates, creamy peanut butter, coconut flour and dark chocolate. A delicious homemade vegan and grain-free version of the classic.
Copycat Reese’s Eggs! I almost feel like we don’t even need a blog post for this recipe. Reese’sanythingis the absolute best. Really anything that has chocolate and peanut butter involved.
Plus we also love a good healthier spin on the classics like thosePaleo Homemade Tagalong Girl Scout Cookiesand. A couple years ago I made someDark Chocolate Peanut Butter Caramel Eggsand they turned out to be one of personal favorite candies to make at home. And don’t get me wrong – these aren’t meant to replace those, but give us another version and way to make some delicious Reese’s type recipes using different ingredients that we have on hand.
These healthier copycat Reese’s Eggs are vegan-friendly, gluten-free, grain-free and made with 4 key ingredients.
Okay, so let’s just cut to the chase, shall we? We don’t need to chit chat over the obvious and talk about why these are so good. We know this is the best combination ever and let’s run through what we need to make these healthy Reese’s eggs.
What we need to make these grain-free Reese’s Eggs:
- Dates – I use pitted dates here. Make sure they are a little soft (don’t need to go crazy over it). Soak in some hot water then strain if you need these to be softer
- Creamy peanut butter – this is the BEST peanut butter to use!! If you have a peanut allergy – use any creamy nut butter
- Coconut flour – I use oats in this recipe if you don’t have coconut flour on hand. You can also use almond flour but add a bit more as coconut flour absorbs more wet ingredients
- Dark chocolate – I use this brand!
FAQs about making copycat Reese’s Eggs:
- Why are Reese’s eggs different than peanut butter cups? The peanut butter to chocolate ratio! There is so much more peanut butter in the egg version. Which is my personal preference. I love the chunk of peanut butter inside then the chocolate shell around the outside.
- Can you make these Reese’s eggs in advance? Absolutely. Make a batch and keep them in your freezer. They stay good for up to 2 months, so I also like to double the recipe to keep them on hand.
- Is there an egg in a Reese’s egg? NO! 🙂 It is just a fun shape for the Easter holiday.
A few of my other healthy candy recipes:
Homemade Paleo Dark Chocolate Twix Bars
Healthy Homemade Kit Kat Bars
Mini Gluten-free Take 5 Candy Bars (vegan)
Healthier Copycat Reese’s Eggs (vegan + gluten-free)
★★★★★
4.9 from 17 reviews
Healthier Copycat Reese’s Eggsmade with dates, creamy peanut butter, coconut flour and dark chocolate. A delicious homemade vegan and grain-free version of the classic.
- Prep Time: 15 mins
- Total Time: 15 minutes
Yield: 8-10 eggs 1x
Ingredients
Scale
- 1 cup pitted medjool dates (soften them in hot water + strain beforehand)*
- 3/4 cup creamy peanut butter
- 1/4 cup coconut flour (sub 1/3 cup almond flour)
- 1 cup dark chocolate
Instructions
- Add the dates, peanut butter + coconut flour to a food processor and pulse until creamy and well combined
- Line a baking sheet or plate with parchment paper and take about 1-2 tablespoons of the peanut butter mixture into your hand and form into an egg
- Add to tray and repeat with remaining peanut butter mixture
- Add to the freezer for a few minutes and begin melting the chocolate in a small saucepan over medium heat (or in microwave)
- Dip each “egg” in the chocolate one at a time and evenly coat the egg then place back onto the tray
- Drizzle any extra on top and add the eggs to the freezer or fridge to set
- Store leftovers in the fridge for 5 days or freezer for 2 months!
Notes
*If you don’t have any dates on hand, please use these ratios: 1/3 cup + 2 tablespoons coconut flour (or 1/2 cup almond flour),3 tablespoons maple syrup, 3/4 cup creamy peanut butter)
**If you want to use oat flour, I also make theseDark Chocolate Peanut Butter Caramel Eggs
- Author: Rachel
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Copycat Gluten-free Reese’s Puffs Cereal (vegan)
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The Best Healthy Candy Recipes (DIY Candy Ideas!)
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Comments
Audra
- Reply
Can’t wait to make these! I don’t have any dates, could I use coconut sugar or maple syrup?
Rachel
- Reply
i am not sure! the dates really thicken it but if you try let me know 🙂
Alex
- Reply
Is it possible to use something like honey or maple syrup instead of dates?
Rachel
- Reply
i am not sure! the dates really thicken it but if you try let me know 🙂
Paola
- Reply
★★★★★
This sounds INCREDIBLE!
Question: do you think I could sub the dates for honey?
Rachel
- Reply
i am not sure! the dates really thicken it but if you try let me know 🙂
Regina H.
- Reply
Do you think almond flour would work instead of coconut flour? I am so excited to try these tomorrow with my girls!
Rachel
- Reply
yes but you may need a little more!
Maggie Rempe
- Reply
★★★★★
I tried it with almond flour today- worked great!!
Rachel
- Reply
YAYYY!!
Regina Huskey
- Reply
Did you use the same amount of almond flour?
Rachel
- Reply
please see recipe above for how to use almond flour in these
Brec
- Reply
Do you think I could use a blender instead of a food processor?
Rachel
- Reply
i haven’t tried but someone else said it worked!
Maddy
- Reply
★★★★★
My only regret is not doubling the recipe! I used a nutribullet to mix and it worked perfectly 🙂 Thanks for another awesome recipe
Rachel
- Reply
aw thank you!!!!
Lauren
- Reply
★★★★
Made these today and super easy & yummy! I love that they have no added sugar and use dates. Next time I might try using less dates but they still came out great.
Rachel
- Reply
YAY!!
Sarah Major
- Reply
★★★★★
The best!!!!
Rachel
- Reply
thank you!!
Simone Del Monaco
- Reply
★★★★★
I made these yummy goodies and I will definitely make them again and again ???
Rachel
- Reply
yay thank you!!
Brooke
- Reply
★★★★★
These are so delicious! It was pretty quick and simple to mix together with food processor. Had some trouble with my chocolate dipping, but messy eggs are still yummy!
Rachel
See AlsoGranny's Quick Lemon Curd- Reply
the chocolate dipping is always messy!! i try to use a fork to hold the egg and spoon to drizzle chocolate on top 🙂
Lindsey
- Reply
Hi! I’m about to start making these today. I was wondering how to store them and how long they keep? Would love to have them now through the holiday weekend.
Thank you!
Also just bought your cookbook – yay!Rachel
- Reply
fridge for 5 days or freezer for 2 months (it is listed above too!) and YAY!! thank you!!
Megan
- Reply
If you had to guess – – about how many dates did you use??
Rachel
- Reply
im not sure it was about 1 cup and it really varies based off the size of the dates
Rachel
- Reply
feel free to use any ratios you think may work! if i have tested it, it is listed above 🙂 the caramel ones won’t be as peanut buttery but still delicious in my opinion
Carolina Urrutia
- Reply
★★★★★
I just made them and love them!!!!
Rachel
- Reply
YAYYY
Tammy Adams
- Reply
Love these!
Lindsey
- Reply
★★★★★
These were a huge hit with the entire family! Only thing wrong with the recipe is the “storage instructions” as there was no need to store them in this house! I don’t have a full-size food processor and wasn’t sure how they would turn out in the Vitamix, but I was able to make them using my SmartStick chopper attachment.
Rachel
- Reply
yaayyyy!!!
Katie Ebbert
- Reply
So excited about these! I have a bar of 60% Cacao dark bakers chocolate. Will this work, or will it be too bitter to be used for dipping the eggs? If not, what would you recommend? Not super sure what kind of dark chocolate I should be using!!
Already made the peanut butter mixture and it is DELISH! Can’t want to finish the recipe!
Carolina Urrutia
- Reply
★★★★★
This where delicious!!!
Haley
- Reply
Do we think these would work with Tahini? Have a tree nut and peanut allergy!
Rachel
- Reply
sure!!
andrea kshbaugh
- Reply
★★★★★
These are delicious!! I had to add a little water (should have used coconut water but wasn’t thinking) to make them a little thinner for my vitamin, but other than that, followed the recipe and it was perfect. My son also ate my dark chocolate, so half were dipped in dark chocolate and half Lily’s milk chocolate chips. I also drizzled melted peanut butter on top. after 1 my belly is full. Best recipe yet.
Elizabeth
- Reply
★★★★★
So yummy! I didn’t use dates and instead used the recommended substitutions and subbed honey for the maple syrup (bc the maple syrup I have right now isn’t very thick). They turned out sooo yummy and I am so excited to have a “healthier” version of my favorite Easter chocolates! Thank you!
Rachel
- Reply
awww YAY!!
Rachel
- Reply
any dark chocolate you prefer works
Jillian
- Reply
I have some from 7 days ago In the fridge do they go bad bad after the 5 day mark?
Mimi
- Reply
★★★★★
Because of limited ingredients in my pantry I had to make some subs – used almond meal and chunky peanut butter. Still turned out delicious!!!
Rachel
- Reply
woohoooo! thanks for sharing boo
Ralph
- Reply
★★★★★
Whipped these up last night — soo good! A tad on the dry side, but I think that is mostly because I made them too thick. Can’t wait to make them again!
Rachel
- Reply
yayyyyy!!
Becca
- Reply
About how long did you blend the PB, flour, and dates? Not sure if I blended too much or too little! Mine came out pretty oily
Rachel
- Reply
until it was a dough consistency! definitely add more flour then 🙂
Alicia
- Reply
★★★★★
These are fantastic! I used this recipe but made them pumpkin shapes like in your recent Instagram reel. Super easy to make too. I soaked the dates in hot water beforehand and I think that helped everything blend together nicely.
Rachel
- Reply
happy to hear!
Lindsay Klein
- Reply
Looks delish, but a bit misleading for vegans as collagen is not vegan and an animal product, easy to sub out I suppose though!
jody
- Reply
★★★★★
LOVE these!!!!!
Rachel
- Reply
YAYY
Sarah
- Reply
★★★★★
Totally hits the spot! My peanut butter was pretty firm, so didn’t need to add any coconut flour to get the perfect consistency. Delicious with a sprinkle of salt at the end!
Rachel
- Reply
yaayyyy
Carrie
- Reply
I’m not sure what went wrong, but the batter was very dry and crumbly. I followed the recipe exactly, and my peanut butter was drippy. I thought the mixture would be too wet instead of dry. I kept running the processor thinking it just needed more time. But it never came together. I then added more peanut butter – still crumbly. Then a couple more dates. No change. I pressed the mixture into molds and am hoping it holds together once it’s frozen.
Rachel
- Reply
hi carrie! what flour did you use? were the dates softened? what brand peanut butter? if so it should turn out great! sorry to hear!!
Mary Belluomo
- Reply
Can you use tapioca flour instead of coconut flour?
Rachel
- Reply
no sorry it’s not a 1:1 sub
Carrie
- Reply
The dates were softened. I used coconut flour and Target brand plain creamy peanut butter. It was very drippy so I was surprised that the batter was so dry. I ended up stuffing the batter into egg molds and freezing them, then dipped them into chocolate. Fortunately they held together and turned out really yummy! Thanks for the recipe!
