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Faux Reese’s Peanut Butter Eggs:

One of my favorite candies are Reese’s, especially the Reese’s peanut butter eggs. And I believe we should enjoy all foods in moderation, and yes this includes Reese’s peanut butter cups!

However, the majority of the time you will find me eating REAL food and these candies only consumed once in awhile. Plus why buy store bought one’s when you can make them at home?

Easy to prepare:

These faux peanut butter egg’s are super easy to prepare and only require 6 ingredients, in which I am sure you have sitting in your pantry right now. And these can be made year round for any holiday. They don’t have to just be formed into Easter eggs.

Here is what you will need:

  1. Crunchy or creamy peanut butter (you can substitute any nut or seed butter you prefer)
  2. Coconut flour (you can substitute almond flour)
  3. Maple syrup
  4. Coconut oil
  5. Vanilla extract
  6. Chocolate of choice +1 tsp coconut oil for melting

Prepping in the food processor:

Add all the ingredients to a food processor and process for 10-15 seconds. You want the dough to resemble a sand like texture, but when pressed together will easily form into balls. If dough is too dry,  add 1 tbsp at a time of water or coconut oil. And if too wet, you can add 1 tbsp at a time of coconut flour/almond flour, until you reach your desired consistency. And I like to let it firm up a bit in the refrigerator for at least 30 minutes.

Mixing it all in a bowl:

And if you don’t have a food processor, don’t worry. Just add all the ingredients to a medium size bowl, mix, and adjust if needed. And stick in the refrigerator for at least 30 minutes to allow the batter to firm up.

Forming the eggs:

The next step is to form into egg shapes. Simply form using your hands or if you have a silicone mold, that should work too. Add the formed egg’s to a baking sheet lined with parchment paper and stick in the freezer for 10 minutes.

Melting chocolate for dipping:

While the egg’s are freezing, melt chocolate chips with 1 tsp of coconut oil over stove top on medium low heat, stirring frequently to prevent burning. Using a fork, dip each egg in the melted chocolate and transfer to lined. baking sheet. Return to the freezer for a couple minutes to allow the chocolate to harden. Then with extra chocolate, drizzle more on top, and store in the freezer.


I like to store mine in the freezer in an airtight glass tupperware. But beware, these are highly addicting, so you have been warned! I really can’t wait for you all to try and let me know what you think.

Check out these made in pumpkin form too.

Peanut Butter Easter Egg's

Makes 14


  • 1 1/2 cups crunchy peanut butter substitute any nut/seed butter you like
  • 1/4 cup coconut flour or almond flour
  • 2-3 Tbsp maple syrup
  • 2 Tbsp coconut oil + 1 tsp melted
  • 2 tsp vanilla extract
  • 1 1/2 cups chocolate chips of choice substitute 1-2 chocolate bars of your choice



  • Mix peanut butter, maple syrup, 2 tbsp coconut oil, coconut flour, vanilla extract in a bowl or food processor
  • Refrigerate for at least 30 minutes to allow it to firm up
  • Form into eggs, store in freezer for 10 minutes
  • Melt chocolate chips with 1 tsp coconut oil over stove top or microwave until melted
  • Dip eggs in melted chocolate, store in freezer for a couple minutes to let chocolate harden
  • Drizzle extra chocolate on top
  • Store in fridge or freezer in an airtight tupperware


The batter should be sticky but easily able to form into balls. But if the batter is too wet simply add 1 Tbsp at a time of coconut or almond flour until you get desired consistency. And if the batter is too dry add either 1 tbsp of water or coconut oil until you reach desired consistency.