Healthy Reeses Eggs Recipe

Ash Tyrrell

Healthy Reeses Eggs Recipe

I recently tried making Healthy Reeses Eggs at home, and wow, they turned out amazing! As someone who loves peanut butter and chocolate, this recipe was a game-changer. It’s healthier than store-bought candy, yet still indulgent and satisfying.

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Prep Time 10

Cook Time 1

Ingredients Method Notes

Ingredients

Peanut butter – Use natural unsweetened peanut butter for the best flavor and nutrients. Avoid overly processed varieties.
Coconut flour or almond flour – Helps bind the peanut butter mixture while keeping it gluten-free and slightly nutty.
Maple syrup – Adds natural sweetness and helps hold the egg shape. You can adjust for taste.
Dark chocolate – Choose 70% or higher cocoa content for a rich chocolate coating without too much sugar.
Coconut oil – Makes the chocolate smooth and shiny when melted ensuring an even coating.

Method

Combine peanut butter, coconut or almond flour, and maple syrup in a mixing bowl. Stir until smooth and fully incorporated, forming a thick, pliable dough.
Form the mixture into small egg shapes using your hands. Place them on a parchment-lined baking sheet and freeze for 30 minutes to firm up.
While the eggs are freezing, melt dark chocolate with coconut oil in a microwave-safe bowl or small pot. Stir until completely smooth.
Remove the frozen peanut butter eggs from the freezer. Dip each egg into the melted chocolate until fully covered. Drizzle extra chocolate on top or sprinkle with sea salt if desired.
Place the chocolate-covered eggs back on the parchment-lined sheet. Freeze for at least 30 minutes to allow the chocolate to harden completely.

Notes

I like to slightly warm my hands when shaping the eggs so the dough forms smoothly without cracking.
I always use high-quality dark chocolate for a richer taste.
To make dipping easier, I dip one egg at a time and let excess chocolate drip back into the bowl.
For a decorative touch, I drizzle contrasting chocolate (white or milk) over the top.
If you want perfectly even eggs, I use a small cookie scoop to portion the dough before shaping.