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Healthier Reese’s Eggs

Why not make your own Easter treats this year! These allergy-friendly Reese's eggs are the perfect healthier treat!

These healthier Reese’s eggs are the perfect Easter treat.
They’re free of all major allergens and easy as can be! 

Easter is just around the corner and for a lot of us, that means egg hunts, spring parties, and a LOT of sugar. My daughter is gluten and dairy intolerant, and we try to limit our use of refined sugar. All of this can make being surrounded by sweets a trick.

One way we work around that at our house is to make our own sweets, whether that’s homemade Girl Scout Cookies or simply dipping fruit in a little chocolate. I love that I can make my own version of my favorite treats at home, with less sugar and no preservatives. My kids get to enjoy a few of these healthier Reese’s eggs around Easter and feel part of the fun, and they’re so easy you can make them whenever you want a little treat.

Healthier Reese's Eggs - All the goodness and none of the extra stuff!

With Easter in mind, I shaped these like the popular peanut butter eggs, but throughout the year, I’ll just roll them into little balls so they’re more like truffles. They freeze beautifully, so you can keep a batch in your freezer or make them ahead of time if you’re hosting a get-together.

A great way to make these together is to have your little ones help you roll the centers into balls. You can even decorate them with sprinkles while the chocolate is setting, if you like.

Healthier Reese's Eggs - use your favorite nut or seed butter for a healthier Easter treat!

Notes on the Recipe:

Choose your own adventure. This recipe works well with peanut butter, almond butter, and sunflower seed butter. We enjoyed all versions! The peanut butter naturally tastes most like the store-bought version, but the sunflower seed butter was remarkably close, and my family loves almond butter. I’m also confident that cashew butter would also work if you prefer it. Choose what you like, and roll with it!

Coconut or not. I tested the recipe with coconut flour and gluten free oat flour*. Both work well, so if you can’t eat coconut, you can still enjoy them with the oats. The coconut or oat flour is added primarily to keep the centers from being too gooey, which can be an issue if you’re using a natural nut or seed butter without extra fillers. (Our ingredient list was simply the nut or seed and salt). If you’re using commercial peanut butter (with extra oils or sugar), you won’t need to add any flour.

*You can make your own oat flour by grinding some rolled or quick oats in a blender until very fine.

Chocolate. For an allergy-friendly version, be sure to use chocolate chips that are gluten, dairy, soy, and nut free. Enjoy Life brand is our favorite. If you don’t have any food allergies, any chocolate chips will work well. To make the chocolate coating extra silky, you can add 1-2 tsp coconut oil (if you tolerate coconut).

Your kids will love making (and eating!) these healthier Reese's eggs. These can be made dairy, gluten, egg, nut, and soy free!

Healthier Reese’s Eggs

Emily writes at One Lovely Life, where she shares healthy food, happy thoughts, and inspiration for living a lovely life. 

Healthier Reese’s Eggs

  • 1 1/2 cups natural nut or seed butter (such as peanut butter, almond butter, or sunflower seed butter)
  • 3 Tbsp pure maple syrup
  • 2 Tbsp coconut flour (or oat flour)
  • 1 tsp vanilla extract
  • 1 cup dairy free chocolate chips (like Enjoy Life)
Directions:
  1. To make the centers, stir together nut or seed butter, syrup, coconut or oat flour, and vanilla extract until smooth.
  2. Roll into 1" balls and, if desired, pat into an egg shape.
  3. When all the centers are rolled into balls, place on a baking sheet or plate lined with parchment or waxed paper and refrigerate for 10 minutes while you melt the chocolate.
  4. In a small saucepan over low heat, slowly melt the chocolate chips until glossy and smooth. Remove from heat.
  5. Using a fork, dip each ball into the chocolate and stir to coat. Place back onto the parchment paper. Repeat with remaining balls.
  6. Drizzle any remaining chocolate over the tops to decorate, if desired.
  7. Refrigerate until set, then transfer to an airtight container to store in the refrigerator.
Yum

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4 Comments

Barbara

Will Almond flour work with these, or maybe Cassava? Thank you!! They look amazing!!

Reply

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