Copycat Reeses Peanut Butter Easter Eggs (Keto/Vegan/Gluten-Free)
We are obsessed with this healthy version of Reeses Peanut Butter Eggs by by Chocolate Covered Katie. The recipe is easy to follow and you will not be disappointed by the results. It's even Vegan, Keto and Gluten-free!
You can find every ingredient necessary for this recipe at a Kardish near you. If you don't want to come in to the store during our reduced hours of operation, consider ordering the ingredients you need through our free, same-day Home Delivery and Curbside Pickup program.
- 1/4 cup peanut butter (or allergy-friendly sub like sunbutter)
- optional dash of salt
- 1/4 cup powdered sugar or Sugar-Free Powdered Sugar*
- 2 tbsp cocoa powder
- 2 tbsp virgin coconut oil (for substitutions, see note below)
- Liquid stevia to taste, or 2 tbsp pure maple syrup, honey, or agave
- 2 tbsp powdered sugar or oat flour, if needed
If nut butter isn't soft, gently warm until stir-able. Mix nut butter, salt, and powdered sugar in a bowl to form a crumbly dough. Different nut butters will yield different results.
If dough is too gooey, add up to 2 tbsp oat flour/additional sugar, or add a little more nut butter if too dry. Taste, and add a little more salt if desired.
Transfer to a ziploc bag and work into one big ball, then form dough into flat little ovals or egg shapes.
Freeze 1 hr or until firm.
Meanwhile, mix the cocoa and melted coconut oil in a shallow dish. Add the liquid sweetener. If you use the stevia option, also add a scant 2 tbsp extra oil or water. Mix until it looks like chocolate sauce.
Take one “egg” from the freezer at a time and dip in chocolate, using a corn skewer or fork. Immediately return covered egg to the freezer to harden. Best to store these in the freezer as well. You can thaw a little before eating, or eat when frozen--either way, they're awesome!
*Substitutions: For coconut-free eggs, you can melt chocolate chips (with a tsp of oil if desired for a smoother sauce) and dip the eggs in that instead. You could also opt to simply freeze a blob of nut butter until it’s shape-able, shape it into eggs, and dip in chocolate.
Ingredients: Sugar-Free Powdered Sugar*
- 1 cup granulated sugar of choice, such as xylitol or Sucanat (It’s 100% sugar-free if you use xylitol. This technique works with regular sugar too, or evaporated cane juice or even brown sugar. So if you find yourself in the middle of baking something and you run out of powdered sugar, just make your own!)
- optional 1-2 tsp arrowroot or cornstarch, to prevent clumping when stored
Instructions: Sugar-Free Powdered Sugar*
Combine the ingredients in a blender. It will smoke a little, but that’s okay. You should have powdered sugar in a matter of seconds! Store in a covered container in the pantry, just as you’d store regular powdered sugar.
Recipe and photos by Chocolate Covered Katie. For more tasty & healthy baking recipes, visit her website and follow her on social media!