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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.
Prep Time 25 minutes
Cook Time 0 minutes
Chill Time 45 minutes
Total Time 1 hour 10 minutes
Servings 18 peanut butter eggs
Calories 193 kcal
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%