Celebrate Easter in the best way with these homemade dairy free chocolate peanut butter eggs – just like those classic Reese’s eggs! All the flavors of the traditional candy, but made in a dairy-free version that you can safely enjoy (since unfortunately the store-bought option contains dairy). These are made with just seven ingredients and come together quickly. You and the kiddos will love ‘em!
Ingredient Notes
Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes.
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- Chocolate chips – There are quite a few varieties of dairy free chocolate chips on the market these days, both in semi-sweet and dark chocolate varieties. I prefer dark chocolate, so my two favorites are Enjoy Life dark chocolate morsels and Guittard extra dark chocolate chips. Enjoy Life also makes semi-sweet chunks that you can use for this recipe. (Keep in mind that some brands, like Guittard, have other varieties that are *not* dairy free, so be sure to check the labels to ensure you’re choosing the right option.)
- Coconut oil – This helps thin and smooth the melted chocolate, making it easier to dip the peanut butter eggs. It also adds a sheen to the chocolate. I prefer refined coconut oil for this recipe (less of a coconut taste). If you don’t have this on hand, you can skip it – just note that chocolate will be thicker when dipping and may not stretch as far or drizzle as easily.
- Dairy-free butter – Country Crock plant butter sticks (the avocado oil variety or the generic baking sticks) are usually my go-to option. If you need a soy-free product, Earth Balance soy free sticks are a good choice.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.
Start by adding the peanut butter, dairy-free butter, powdered sugar, vanilla, and salt to a bowl. Use a stand mixer or hand mixer on low speed to mix together the ingredients until the mixture starts to come together. It might look a little clumpy but this is normal.
Scoop out about 1 ½ tablespoons of the mixture and shape into an egg shape using your hands. It should mold together into that shape when pressed in your hands. If you are trying to shape it and the mixture is dry and crumbly, add extra peanut butter to the mixture in the bowl, mix again, then try again. If you are trying to shape it and the mixture is overly sticky, add extra powdered sugar to the mixture in the bowl, mix again, then try again.
Place that on a parchment-lined baking sheet. Repeat with all the mixture.
Pop the baking sheet in the freezer for about 30 minutes. This helps the peanut butter eggs to firm up and makes them easier to dip in the chocolate.
When that time is up, melt the chocolate and coconut oil in a bowl using the microwave. The key is to do this in short intervals to avoid burning the chocolate. Use 30-second intervals, and stir between each one. It should only take 2-3 intervals to fully melt the chocolate.
Dip each peanut butter egg into the chocolate, using a fork to flip it in the chocolate and fully coat it. After you coat it, put it back on the baking sheet. Repeat with all the peanut butter eggs.
At this point, you can either put them into the fridge to finish, or you can take one more step if you want that aesthetic chocolate drizzle on top – totally up to you. 😉
If you want to do the chocolate drizzle, place the baking sheet in the freezer for about 5 minutes so the top layer of chocolate hardens. Then remove it and use a spoon to drizzle additional chocolate on top of each one.
Put the baking sheet into the refrigerator until the chocolate fully hardens. Now they’re ready to enjoy! Store them in an airtight container or ziptop bag in the fridge for up to a week, and grab one whenever you’re in the mood for a sweet treat.
Allergens in this Recipe
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.
As written, this recipe is dairy free, egg free, and wheat/gluten free (just double check that your ingredients do not contain these).
This recipe does contain peanuts (in the peanut butter) and soy (in the dairy-free butter). It also contains coconut in the coconut oil. Here are some suggested modifications if needed for these ingredients:
- To make peanut free: Use an alternative nut butter if you can tolerate that. If you cannot consume nuts at all, use a seed butter (like Sunbutter) and double check that your dairy-free butter does not contain nuts (some do).
- To make soy free: Use a soy-free dairy-free butter, like Earth Balance soy-free sticks.
- To make coconut free: Just eliminate the coconut oil; the recipe will still work without it.
More Dairy Free Peanut Butter Treats
If you’re a fellow peanut butter lover and are looking for more dairy-free treats with it, be sure to give one of these a try:
- Chocolate peanut butter rice Krispie treats
- Dairy free peanut butter cookies
- Banana peanut butter bars
- Chocolate peanut butter crinkle cookies
- Peanut butter banana freezer pie
- Dairy free chocolate cupcakes with peanut butter frosting
I hope you enjoy this recipe! If you get a chance to try it, please leave a recipe rating or comment below.
Homemade Dairy Free Reese’s Eggs
These homemade dairy free Reese’s eggs are perfect for Easter! They have a rich peanut butter filling and a smooth chocolate coating.
Ingredients
For the peanut butter filling:
- ¾ cup creamy peanut butter
- ¼ cup dairy-free butter, melted (i.e. Country Crock Plant Butter Sticks, ½ a stick)
- 1 ⅓ cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the chocolate coating:
- 9 oz bag dairy-free chocolate chips (i.e. Enjoy Life; about 1 ½ cups)
- 1 tablespoon coconut oil
Instructions
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Prepare a baking sheet with parchment paper. Set aside for now.
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In the bowl of a stand mixer (or a mixing bowl for use with a hand mixer), combine the peanut butter, dairy free butter, powdered sugar, vanilla, and salt. Use the stand or hand mixer at a low speed until the mixture starts to come together. It may look clumpy; this is normal and it will come together easily when shaped.
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Scoop about 1 ½ tablespoons of the mixture into your hand, and shape into an egg. Place on the baking sheet. Repeat until all of the mixture is gone.
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Place the baking sheet in the freezer for about 30 minutes, which will help solidify the eggs.
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When that time is complete, prepare the chocolate coating: add the chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval, until the chocolate is fully melted. (It should only take a few intervals).
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Dip each peanut butter egg into the melted chocolate, using a fork to turn it over in the mixture and fully coat it. Return it to the parchment-lined baking sheet. Repeat with all the peanut butter eggs.
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If you want to add a chocolate drizzle on top, first place the baking sheet back in the freezer for about 5 minutes. Then remove it and use a spoon to drizzle additional chocolate on top of each chocolate-coated egg.
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Pop the baking sheet in the refrigerator until chocolate fully hardens, then transfer to an airtight container or ziptop bag. Store in the fridge and enjoy!
Recipe Notes
- When shaping the filling, it should be easy to work with – not crumbling because of dryness, and not overly sticky. If it is sticking all over your hands, add more powdered sugar. If it is overly dry and crumbly, add more peanut butter.
- Remember, store-bought Reese’s eggs are NOT dairy-free. This homemade version is specifically designed to be dairy-free.
Nutrition analysis (approximate per peanut butter egg): 193 calories, 14 g fat, 6 g saturated fat, 100 mg sodium, 19 g carbohydrate, 2.5 g fiber, 14.5 g sugar, 3.5 g protein, Vitamin D: 0%, Calcium: 1%, Iron: 1%, Potassium: 4%
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