This 4 ingredient Reese’s Eggs copycat recipe is so simple to make, you’ll never want to buy the real deal again! Plus these are lower in sugar, paleo, vegan, gluten free, and made with minimal ingredients. The perfect Easter treat but honestly they’re great to make year round! I don’t know about you but I never get tired of the chocolate + nut butter combo!

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Recipe Steps:

First you’ll get a small bowl and melt your chocolate chips and coconut oil. The key here is to not burn the chocolate. I microwave for 15 seconds, stir, and microwave for 15 more seconds, repeat until it’s completely melted. This helps prevent you from burning the chocolate by over-microwaving.

You can use a regular cupcake tin or I used a bunny shaped cupcake mold to be festive. You’ll fill the cups up about 1/3 of the way with the chocolate mixture. I made 6 bunnies or 6 regular sized cupcakes. You should still have about 1/2 of the chocolate mixture left. Place the pan in the freezer for 1ish hour, until the chocolate hardens.

Then you’ll make the ‘peanut butter’ layer. I used almond butter to keep this recipe paleo. You can sub any nut butter or if you’re nut free use sunflower butter. Mix with maple syrup or you can use honey here.

Remove the pan from the freezer, add the almond butter mixture on top of the chocolate. Smooth it out with a knife.

Top with the remaining chocolate and place back in the freezer. Freeze for another 1-2 hours, until the chocolate is hardened.

Remove from the freezer and enjoy! I added a little almond butter drizzle on top.

How to Store:

I stored this 4 ingredient Reese’s eggs copycat recipe in the freezer. The amazing thing about this recipe is these will stay food for about 3 months in the freezer. Honestly maybe even longer but then again I always push the limits on how long to store treats haha.

Other Healthy Desserts:

Banana Churro Bites (vegan, paleo, gf)

Vegan Blueberry Banana Bread

Cake Batter Cookie Bars

4 Ingredient Reese’s Eggs Copycat

These healthy 4 ingredient homemade reese’s peanut butter cups are paleo, gluten free, and vegan. A delicious healthy dessert or snack. The perfect healthy Easter treat! #paleo | #paleodessert | #paleosnack | #healthyreeses | #healthydessert | #vegandessert | #vegantreats | #healthyveganrecipes | #healthysnacks

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Ingredients

1 1/4 cup chocolate chips
2 tbsp coconut oil
3/4 cup almond butter
2 1/2 tbsp maple syrup

Method

1. In a bowl melt the chocolate chips and coconut oil in the microwave stirring every 15 seconds.
2. Then add 1/2 of the chocolate mixture to whatever pan you’re using. I used a bunny mold but you could use a cupcake pan.  I sprayed them with nonstick spray before adding the chocolate
3. Fill about 1/3 of the way up each cup.
4. Put in the freezer until it hardens.
5. In another bowl- mix together the almond butter and maple syrup with a spoon.
6. Once the chocolate is hardened, add the almond butter mixture and take a knife to flatten it out.
7. You should have just enough to fill up about 6-7 cups!
8. Then add the rest of the chocolate on top.
9. Freeze until you’re ready to eat! Takes about 2 hours.

Notes

Makes 6 bunnies and about 6-7 cupcake sized cups.

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