Springtime is just around the corner! That means it’s egg time. Reese’s eggs time. Vegan, healthier Reese’s eggs! These eggs have a creamy delicious filling and you won’t miss the reals ones! It is healthier with no refined sugar, pure peanut butter, and allergy-free chocolate. Make some for an easter dessert for the fam or keep them at home and save them for yourself!
![homemade vegan reese's eggs](https://i0.wp.com/plantbasednarrative.com/wp-content/uploads/2023/03/IMG_1226.jpg?resize=576%2C768&ssl=1)
Ingredients and their health benefits:
Natural peanut butter: Opt for natural peanut butter to avoid added sugar and oils.
Coconut Flour: I like to use this coconut flour for this recipe. You can also use almond flour!
Pure maple syrup: Go for 100% pure maple syrup. It is a natural sweetener that is less processed than other sugars. Pure maple syrup is great for antioxidants, magnesium, potassium, and calcium.
Vegan chocolate: Using allergy-free chocolate is best because it helps avoid unnecessary ingredients.
![homemade vegan reese's eggs](https://i0.wp.com/plantbasednarrative.com/wp-content/uploads/2023/03/IMG_1227.jpg?resize=576%2C768&ssl=1)
Common questions:
Are homemade Reese’s eggs healthy?
A: Yes, homemade Reese’s eggs can be a healthy treat! These are made with natural ingredients like maple syrup and nut butter and are free from refined sugar. Plus, they are vegan, gluten-free, and delicious!
Why natural peanut butter?
A: Natural peanut butter is a healthier option compared to traditional store-bought brands because it doesn’t contain unnecessary preservatives or added sugar and oil.
Here’s how to make these Vegan Reese’s Eggs
Equipment:
Medium-sized mixing bowl
Spatula
Baking sheet
Parchment paper
Microwavable safe bowl
Fork
How to make homemade vegan Reese’s Eggs:
Ingredients:
3/4 cup of Natural creamy peanut butter
3 tablespoons Coconut flour or almond flour
2 tablespoons Pure maple syrup
1 1/2 cups vegan chocolate chips
1/2 teaspoon sea salt, if peanut butter is unsalted
Flaky salt (optional)
Preparation:
First, line a baking sheet with parchment paper.
Then, add the peanut butter, coconut flour, sea salt (if using), and pure maple syrup to a mixing bowl. Then fold the ingredients together until they create a dense ball that you can shape.
Next, scoop 1 tablespoon of the filling and shape it into an egg. Then place it on the baking sheet and repeat for the rest of the filling.
After that, put the baking sheet with the eggs in the freezer for 1-2 hours.
When the eggs are done freezing, start to melt the chocolate. You can melt it with a double boiler by boiling a few inches of water in a small saucepan and putting a bowl that fits on top with the chocolate in it. Slowly stir the chocolate with a silicon spatula until the chocolate completely melts. Or, you can melt the chocolate in a microwave. Microwave the chocolate in a microwaveable bowl for 30 seconds increments stirring in between until the chocolate melts.
When the chocolate has melted put one of the frozen eggs in the bowl and flip it over with a fork. Once the egg is coated scoop it out with the fork and tap the fork on the edge of the bowl so the extra chocolate comes off. Then carefully place the coated egg back on the baking sheet with parchment paper. Repeat for the rest of the eggs.
After all the eggs are coated drizzle the rest of the chocolate on the eggs in a zig-zag pattern.
Then put the eggs back into the freezer for 30 minutes – 1 hour.
After your eggs are done freezing, enjoy! Or store them in the refrigerator with parchment paper layered between them. They keep well for up to seven days.
Notes:
You can use almond or coconut flour. I’ve tried each and love both!
![](https://i0.wp.com/plantbasednarrative.com/wp-content/uploads/2023/02/1-1.png?resize=384%2C768&ssl=1)
![vegan reese's eggs](https://i0.wp.com/plantbasednarrative.com/wp-content/uploads/2023/03/IMG_1254.jpg?fit=188%2C250&ssl=1)
Easy Vegan Reese’s Eggs
Equipment
- Medium-sized mixing bowl
- Microwavable safe bowl
- Fork
Ingredients
- 3/4 cup of Natural creamy peanut butter
- 3 tablespoons Coconut flour or almond flour
- 2 tablespoons Pure maple syrup
- 1 1/2 cups vegan chocolate chips
- 1/2 teaspoon sea salt if peanut butter is unsalted
- Flaky salt optional
Instructions
- First, line a baking sheet with parchment paper.
- Then, add the peanut butter, coconut flour, sea salt (if using), and pure maple syrup to a mixing bowl. Then fold the ingredients together until they create a dense ball that you can shape.
- Next, scoop 1 tablespoon of the filling and shape it into an egg. Then place it on the baking sheet and repeat for the rest of the filling.
- After that, put the baking sheet with the eggs in the freezer for 1-2 hours.
- When the eggs are done freezing, start to melt the chocolate. You can melt it with a double boiler by boiling a few inches of water in a small saucepan and putting a bowl that fits on top with the chocolate in it. Slowly stir the chocolate with a silicon spatula until the chocolate completely melts. Or, you can melt the chocolate in a microwave. Microwave the chocolate in a microwaveable bowl for 30 seconds increments stirring in between until the chocolate melts.
- When the chocolate has melted put one of the frozen eggs in the bowl and flip it over with a fork. Once the egg is coated scoop it out with the fork and tap the fork on the edge of the bowl so the extra chocolate comes off. Then carefully place the coated egg back on the baking sheet with parchment paper. Repeat for the rest of the eggs.
- After all the eggs are coated drizzle the rest of the chocolate on the eggs in a zig-zag pattern.
- Then put the eggs back into the freezer for 30 minutes – 1 hour.
- After your eggs are done freezing, enjoy! Or store them in the refrigerator with parchment paper layered between them. They keep well for up to seven days.
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