These Healthy Copycat Reese’s Eggs are made with simple, wholesome ingredients like cashew butter, coconut flour, and maple syrup. The filling is soft, sweet, and tastes like cookie dough!
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Why You'll Love This Recipe
Homemade chocolate covered eggs are just like the classic Reece's Peanut Butter Eggs, but they're made with better for you ingredients!
The center is soft, sweet, and tastes like cookie dough. Plus, each egg gets a rich dark chocolate coating.
Healthy Reece's Eggs are low sugar, refined sugar free, and made without gluten or dairy. Plus, they can easily be made nut-free by swapping the cashew butter for Sunbutter.
Plus, you'll love that these healthier eggs are easy to make, and you only need 5 simple ingredients.
This healthier twist on the classic treat is perfect for Easter or any special occasion!
🍴Ingredient Notes
- Cashew Butter - I prefer the mild flavor of cashew butter, but you can swap for peanut butter for a classic Reece's Peanut Egg flavor or even almond butter or sunflower seed butter.
- Pure Maple Syrup - Not only does the maple syrup add to the soft texture of the center filling, it's also a great natural sweetener!
- Coconut Flour - Do not swap for any other gluten-free flour as coconut flour is not a 1-1 match with anything else.
- Vanilla Extract - For best results, I recommend using a high quality vanilla extract or vanilla paste.
- Salt - Just a pinch of salt brings all the flavors together!
- Dark Chocolate Chips - My favorite dairy-free & soy-free dark chocolate brands are Pascha, Hu Kitchen, and Enjoy Life.
- Coconut Oil - This is optional, but I do recommend adding in about 1 teaspoon of coconut oil to the chocolate to create a smooth and silky consistency.
Recipe Variations
- Instead of making the egg shape by hand, press the filling into an egg-shaped silicone mold. You can use egg molds for Easter, hearts for Valentine's Day, trees for Christmas, or just the classic round shape anytime of the year.
- Dip the eggs in white chocolate or milk chocolate for a sweeter option.
- After dipping each egg, add rainbow sprinkles on top for some color! My favorite naturally dyed sprinkle brands are Supernatural and Watkins.
- For a sweet and salty combination, top with flaky sea salt.
- Love chocolate? Try an extra chocolate drizzle on top!
🍴Step by Step Instructions
Step 1: Mix Nut Butter Filling
Start by adding the cashew butter, maple syrup, coconut flour, vanilla extract, and salt into a small bowl. Use a spatula to fold together until a thick dough forms.
Step 2: Chill the Filling
Place the nut butter filling in the refrigerator for 15-30 minutes before shaping. This will allow the dough to firm up.
Step 3: Shape into Easter Eggs
Use a small cookie scoop to add about 9-10 scoops onto a parchment paper lined baking sheet. A large wood board will work too! Gently press each ball into the classic egg shape.
Step 4: Melt Chocolate
Refrigerate the eggs for another 15 minutes to set while you melt the chocolate. Melt in 20-30 second increments in the microwave or you can use the double boiler method.
Step 5: Dip Eggs in Melted Chocolate
Finally, dip each egg in the melted chocolate using a fork. Allow excess chocolate to drip off before placing on the parchment paper.
Refrigerate the eggs until the chocolate has set. Store in the refrigerator or freezer!
Expert Tips
- Heat the chocolate chips with about 1 teaspoon of coconut oil in 20-30 second increments in the microwave to prevent burning the chocolate. Stir between each time.
- Use a fork to dip the eggs into the chocolate to allow excess chocolate to drip off into the bowl.
- Chill the eggs in the refrigerator or freezer so they don't bend while you're dipping them in the warm chocolate.
How to Store Leftovers
Leftovers should be stored in an airtight container in the refrigerator or freezer.
They will last about 4-5 days in the refrigerator or up to a month in the freezer!
More No-Bake Recipes!
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Recipe Card
Healthy Copycat Reece's Eggs
Equipment
- 1 Baking Sheet
Ingredients
- ½ Cup Cashew Butter You can swap for any nut butter or Sunbutter.
- ⅓ Cup Maple Syrup
- 6 Tablespoons Coconut Flour
- 1+½ Teaspoons Vanilla Extract
- ⅛ Teaspoon Salt
Chocolate
- 1 Cup Dark Chocolate Chips You can also use white chocolate chips or milk chocolate chips!
- 1 Teaspoon Coconut Oil This is optional but makes the chocolate thinner and easier for dipping.
Instructions
- Start by adding the cashew butter, maple syrup, coconut flour, vanilla extract, and salt into a small bowl. Use a spatula to fold together until a thick dough forms.
- Place the nut butter filling in the refrigerator for 15-30 minutes before shaping. This will allow the dough to firm up.
- Use a small cookie scoop to add about 9-10 scoops onto a parchment paper lined baking sheet. A large wood board will work too! Gently press each ball into the classic egg shape.
- Refrigerate the eggs for another 15 minutes to set while you melt the chocolate. Melt in 20-30 second increments in the microwave or you can use the double boiler method.
- Finally, dip each egg in the melted chocolate using a fork. Allow excess chocolate to drip off before placing on the parchment paper.
- Refrigerate the eggs until the chocolate has set. Store in the refrigerator or freezer!
Notes
Expert Tips
- Heat the chocolate chips with about 1 teaspoon of coconut oil in 20-30 second increments in the microwave to prevent burning the chocolate. Stir between each time.
- Use a fork to dip the eggs into the chocolate to allow excess chocolate to drip off into the bowl.
- Chill the eggs in the refrigerator or freezer so they don't bend while you're dipping them in the warm chocolate.
How to Store Leftovers
Leftovers should be stored in an airtight container in the refrigerator or freezer. They will last about 4-5 days in the refrigerator or up to a month in the freezer! ** See full post for more information and step by step photos!Nutrition
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