Healthier Copycat Reese’s Eggs (vegan + gluten-free)

April 4, 2022

Healthier Copycat Reese’s Eggs made with dates, creamy peanut butter, coconut flour and dark chocolate. A delicious homemade vegan and grain-free version of the classic.Healthier Copycat Reese's Eggs (vegan + gluten-free)

Copycat Reese’s Eggs! I almost feel like we don’t even need a blog post for this recipe. Reese’s anything is the absolute best. Really anything that has chocolate and peanut butter involved.

Plus we also love a good healthier spin on the classics like those Paleo Homemade Tagalong Girl Scout Cookies and 5-ingredient Copycat Peanut Butter M&Ms. A couple years ago I made some Dark Chocolate Peanut Butter Caramel Eggs and 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
  • Dark chocolate – I use this brand – code RACHL for 20% off! Or snag it on amazon.

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 chocolate prepHalf Eaten Copycat Reese's Egg


Healthier Copycat Reese’s Eggs (vegan + gluten-free)

Healthier Copycat Reese’s Eggs made with dates, creamy peanut butter, coconut flour and dark chocolate. A delicious homemade vegan and grain-free version of the classic.

  • Author: Rachel
  • Prep Time: 15 mins
  • Total Time: 15 minutes
  • Yield: 8-10 eggs 1x


  • 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 almond flour)
  • 1 cup dark chocolate (code RACHL for 20% off)


  1. Add the dates, peanut butter + coconut flour to a food processor and pulse until creamy and well combined
  2. 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
  3. Add to tray and repeat with remaining peanut butter mixture
  4. Add to the freezer for a few minutes and begin melting the chocolate in a small saucepan over medium heat (or in microwave)
  5. Dip each “egg” in the chocolate one at a time and evenly coat the egg then place back onto the tray
  6. Drizzle any extra on top and add the eggs to the freezer or fridge to set
  7. Store leftovers in the fridge for 5 days or freezer for 2 months!


*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 these Dark Chocolate Peanut Butter Caramel Eggs

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!


I love seeing you what you make my recipes!
Don’t forget to use the hashtag @rachLmansfield and #rachLeats on instagram!

56 Responses

  1. Do you think almond flour would work instead of coconut flour? I am so excited to try these tomorrow with my girls!

  2. My only regret is not doubling the recipe! I used a nutribullet to mix and it worked perfectly 🙂 Thanks for another awesome recipe

  3. 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.

  4. I made these yummy goodies and I will definitely make them again and again ???

  5. 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!

  6. 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!

  7. 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

  8. 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.

  9. 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!

  10. 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.

  11. 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!

  12. Because of limited ingredients in my pantry I had to make some subs – used almond meal and chunky peanut butter. Still turned out delicious!!!

  13. 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!

  14. 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

  15. 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.

  16. Looks delish, but a bit misleading for vegans as collagen is not vegan and an animal product, easy to sub out I suppose though!

  17. 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!

Leave a Reply

Your email address will not be published.

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Click to edit CSS
Click to edit CSS