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.
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.
Notes on the Recipe:
Choose your own adventure.
Coconut or not.
*You can make your own oat flour by grinding some rolled or quick oats in a blender until very fine.
Emily writes at One Lovely Life, where she shares healthy food, happy thoughts, and inspiration for living a lovely life.
- 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
- To make the centers, stir together nut or seed butter, syrup, coconut or oat flour, and vanilla extract until smooth.
- Roll into 1″ balls and, if desired, pat into an egg shape.
- 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.
- In a small saucepan over low heat, slowly melt the chocolate chips until glossy and smooth. Remove from heat.
- Using a fork, dip each ball into the chocolate and stir to coat. Place back onto the parchment paper. Repeat with remaining balls.
- Drizzle any remaining chocolate over the tops to decorate, if desired.
- Refrigerate until set, then transfer to an airtight container to store in the refrigerator.