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

★★★★★

4.9 from 17 reviews

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.

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

Cook Mode Prevent your screen from going dark

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 these Dark Chocolate Peanut Butter Caramel Eggs

Author: Rachel