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Homemade Reese’s Eggs

  • Author: Maria Koutsogiannis
  • Prep Time: 10 minutes
  • Freezer Time (inactive): 1 hour
  • Cook Time: 0 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 1x
  • Category: Vegan Desserts
  • Cuisine: Raw Treats
  • Diet: Vegan


These chocolatey homemade Reese’s eggs are the perfect combo of peanut butter and chocolate and great to whip up for Halloween!



1/2 cup peanut butter, if you use natural peanut butter, use 1 cup almond flour

3/41 cup Bob’s Red Mill Almond Flour

1 tbsp. maple syrup or honey

1 cup dark chocolate

1 tsp melted coconut oil


In a small mixing bowl, mix/combine the peanut butter, almond flour, and maple syrup. Set aside

Using your hands, form the mixture into egg shapes and place them on a parchment-lined pan into the freezer till firm.  Around 30 minutes.

Place the chocolate and coconut oil into a large bowl and microwave for 1-2 minutes until melted.  Remove from microwave frequently to stir and check on how melted the chocolate has become.  After a while, you should just be able to use a spoon to completely stir it into a silky chocolate sauce.

Remove the eggs from the freezer and dunk them into the chocolate. Use two forks to navigate the process and place them onto a parchment-lined pan.  You can drizzle them with more chocolate if desired.

Place them into the freezer for at least 30 minutes.  Enjoy!

YouTube video


If you have a peanut allergy, use natural almond butter.

If you are vegan, use maple syrup.

Once coated with chocolate, add the eggs to an airtight container and these will last in the freezer for up to one month.


  • Serving Size: 6
  • Calories: 204
  • Sugar: 2.8g
  • Sodium: 91.6mg
  • Fat: 16.5g
  • Saturated Fat: 2.7g
  • Unsaturated Fat: 2.7g
  • Trans Fat: 0g
  • Carbohydrates: 7.8g
  • Fiber: 2.6g
  • Protein: 7.8g
  • Cholesterol: 0mg

Keywords: best, recipe, butter