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

April 4, 2020

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)

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 free shipping! Or snag it on amazon.
  • Collagen peptides – I sneak in this Vital Proteins Hot Cocoa Collagen Latte too. It is totally optional!

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

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

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 mins
  • Yield: 10 eggs 1x
Scale

Ingredients

Instructions

  1. Add the dates, peanut butter coconut flour + collagen if using 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!

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 these Dark Chocolate Peanut Butter Caramel Eggs

Thank you Vital Proteins for sponsoring this post!

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

49 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. 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!

  5. 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!

  6. 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

  7. 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.

  8. 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!

  9. 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.

  10. 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!

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

  12. 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!

  13. 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

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