Homemade Reese’s Peanut Butter Eggs (dairy-free)

These homemade Reese’s Peanut Butter Eggs taste just like the real thing! And as a bonus, they’re made a little healthier with natural peanut butter and they’re also naturally sweetened with honey. A perfect treat for Easter!

Homemade Reese's Peanut Butter Easter Eggs made a little healthier!

These peanut butter eggs are easy and surprisingly similar to the real thing. To be honest, I haven’t had a Reese’s peanut butter egg in years but this homemade version is just like how I remember! They’re just a little less sweet. If you make the peanut butter filling and it’s not sweet enough for you, just add a little more honey or even powdered sugar. But really – they’re decently sweet with the amount of honey called for! And remember that you’ll be dipping the peanut butter eggs into milk chocolate, which also adds quite a bit of sweetness.

Something I really love about this recipe is that you can easily halve the recipe. I have an issue with portion control so that’s always a huge bonus for me! But if you’re feeding a crowd, you can easily double or triple the recipe. These also freeze well so if you end up with too many, just stick them in the freezer.

These Homemade Reese's Peanut Butter Easter Eggs are made a little healthier!

I thought adding red food gel to white chocolate would make a pretty pink color. It did not. And adding blue to this did not make a pretty purple color! It made grey. Obviously, it was a sign. Food coloring isn’t good for us anyway. ;) So you’ll just have to enjoy these little peanut butter Easter eggs with a little white chocolate for decoration. I’m sure your kids won’t complain! Who cares what they look like when there’s peanut butter and chocolate involved? :D

If you don’t want to make these as peanut butter eggs, you can easily make them as peanut butter cups. Just press them into patties and check out this post on peanut butter and jelly peanut butter cups for the instructions on how to construct the peanut butter cups.

Homemade Reese's Peanut Butter Easter Eggs

And these awesome little peanut butter eggs are dairy-free if you use dairy-free chocolate chips! They’re also naturally gluten-free and grain-free. :)

Homemade Reese's Peanut Butter Easter Eggs

Rated 4.7 by 3 readers
Homemade Reese’s Peanut Butter Eggs (dairy-free)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 16 eggs



  1. Beat the peanut butter, honey, and coconut oil together until well combined.
  2. My dough was quite soft at this point so I placed it in some plastic wrap, pounded it thin, and put it in the freezer for about 10 minutes.
  3. Form the mixture into 16 balls, squish them a little and form into egg shapes. If they start melting again, simply stick them back in the freezer. Once they look the way you want them, put them back in the freezer and freeze until firm, at least 30 minutes.
  4. Melt the chocolate and coconut oil in a bowl in the microwave at half power, checking and stirring every 30 seconds, until thoroughly melted.
  5. Dip the frozen eggs in the chocolate and flip over so that they’re well-coated. If there’s leftover chocolate, you can double dip a few.
  6. Place on a Silpat or a piece of wax paper and let them set about 30 minutes in the fridge.
  7. Decorate with white chocolate, if desired.
  8. Refrigerate in an airtight container for up to 2 weeks.


  1. I used refined coconut oil because I didn't want any coconut flavor.

Recipe by  | www.texanerin.com

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32 comments on “Homemade Reese’s Peanut Butter Eggs (dairy-free)” — Add one!

  • Rachel
    April 9, 2015 @ 6:02 pm

    These were delicious! I’d been on a Reese binge for a few weeks and needed a healthy alternative so I’m not spending money on unhealthy candy bars haha. This taste just like it except guilt free!

    I had some issues though – I freezed the peanut butter mixture so I could shape them but it was like no matter what I did, the mixture would get soft in my hands quickly. So I ended up making blobs instead of shapes. We still ate them but I’m not sure if maybe I put too much coconut oil? I noticed they melted pretty fast at room temperature as well – another trait that usually happens with coconut oil so I brought them over to my parent’s house a melted mess.

    Any tips to transport these without them melting? Do I have to freeze them all night or maybe add less coconut oil?

    Thanks! Definitely gonna make these again.

    • Erin replies to Rachel
      April 10, 2015 @ 9:36 pm

      I’m happy you enjoyed them but so sorry that they were a mess by the time they reached your parents! Freezing them overnight would definitely help but I wouldn’t recommend reducing the coconut oil. Honey and peanut butter are liquid and coconut oil is the only solid (at least when refrigerated!) in the filling. You need the coconut oil to firm them up in the fridge. I didn’t have such an issue with them (but I usually make them in the spring, when my coconut oil is still very solid at my kitchen’s temperature). I wonder if it could be a difference in peanut butter. When my husband took over making peanut butter, I realized how much the consistency can vary. When he makes it, it’s incredibly thin – almost like water! Do you have coconut butter, by any chance? You could add maybe a tablespoon of that and it should help firm things up quite a bit! It’ll add a little coconut taste, though. I hope that helps! :)

      • Rachel
        replies to Erin
        April 20, 2015 @ 6:07 pm

        Ah okay, in that case, I’ll freeze them overnight. I used the natural smuckers peanut butter – so just peanuts and a teeny bit of salt. I also keep my peanut butter in the fridge to help keep it from separating?

        So perhaps more coconut is the solution? I think maybe if I buy some silicon candy molds and just freeze them in there – at the very least, if they melt a bit, they’ll retain their shape after popping them back in the fridge if they’re kept in the molds.

        Will definitely be having these again though – melted or not, they were delicious! :-)

        • Erin replies to Rachel
          April 20, 2015 @ 8:56 pm

          I love your candy mold idea! That sounds much quicker and easier than the whole rolling process. :) If you go that route and keep them refrigerated, I don’t see any need for more coconut oil. I hope it’ll work out better for you next time. :)

  • Virginia Bitner says
    April 3, 2014 @ 7:53 pm

    just found your recipes and have spent all morning looking and printing for me and family — just learning about doing without gluten – just wondered if you have any info about the microwave – when we were in Mexico doing cancer treatments they told us not to use the microwave because of radiation – we have not had one since l996 — have an article on the changes that it makes in your food if you are interested —

    • Erin replies to Virginia Bitner
      April 3, 2014 @ 11:04 pm

      I’ve heard some of the concerns about microwaves but I have to admit that I use them anyway. For this recipe and any other on this site, you can simply melt stuff on the stove, so a microwave really isn’t needed for anything. :) I hope you’ll enjoy the recipes! Thanks for the info.

  • Marcia Diebold
    February 25, 2014 @ 12:16 am

    love them! I used coconut nectar for the sweetner and a sprinkle of Truvia . I used Enjoy Life chocolate chips. I don’t have a powerful food processor so i had to beat the batter with my mixer . Turned out very good. thanks

    • Erin replies to Marcia Diebold
      February 26, 2014 @ 7:47 pm

      I’m so happy that they came out well for you! And coconut nectar?! Yummy! Thanks for the feedback and the rating. :)

  • Veggie says
    February 4, 2013 @ 3:26 pm

    What the? Now… I am addicted to your blog and your reciped!

    • Erin replies to Veggie
      February 5, 2013 @ 5:26 pm

      Hmm. I'm going to take a stab in the dark… but do you like chocolate and peanut butter? ;) Thanks for your funny comments yesterday. They made me laugh! And I'm happy you're addicted to my blog. YES! :D

  • mohalakitchen says
    September 25, 2012 @ 1:27 am

    so. I just found your blog today. And I am so excited because clearly we are like minded.. you have a zillion chocolate peanut butter recipes on here. This one I'm going to have to make first..

    • Erin replies to mohalakitchen
      September 25, 2012 @ 8:56 pm

      This is a great one to start with. I hope you like it! Let me know how it turns out. Oh and I love hearing from new readers. Thank you. :)

  • Erin says
    May 12, 2012 @ 11:54 am

    Shannon – Thanks! Unfortunately I don't have many grain-free recipes. It's a new thing for me so I don't have that many. There'll be more in the future, though. :)

  • Shannon @ JustAsDelish says
    May 12, 2012 @ 2:24 am

    These look so adorable and yummy! I bet they don't last a day :) Thanks for dropping by my blog and it has let me to your beautiful space. I can't wait to browse for more grain free recipes!

  • Erin says
    April 12, 2012 @ 9:16 pm

    Sara – Let me know how they turn out! I haven't had a real Reese's peanut butter cup in a really long time but these tasted just like I remember. The chocolate shell was just thinner. I hope you enjoy them. :)

  • Sara says
    April 12, 2012 @ 9:11 pm

    WOW, wow wow! I can't wait to try these! Being on a low/no sugar diet has totally taken away my love for those wonderful Easter treats…but it looks like I now have an even better substitution :) Thanks!

  • Dawn says
    April 12, 2012 @ 6:00 pm

    These look really yummy! I am going to have to make them. Now that Easter is over, maybe beach balls, to call for summer? :)

  • Erin says
    April 11, 2012 @ 8:07 pm

    Baking Serendipity – Thanks! It was safe but we both somehow came back sick. Oh well. I hope you had a great Easter too!

  • Baking Serendipity says
    April 11, 2012 @ 5:45 am

    These are an absolute weakness of mine too! I love the extra frosting decorations on yours though :) Hope you had a safe trip and great Easter!

  • Erin says
    April 10, 2012 @ 11:22 pm

    Cassie – Thanks! I'm happy someone likes the decorations. They look sloppy but I really tried. I need to improve my decorating skills!

  • Cassie/Bake Your Day says
    April 10, 2012 @ 10:33 pm

    I have a weakness for these Erin! Your decorations are adorable!

  • Erin says
    April 10, 2012 @ 12:56 pm

    Nora – Thank you! :) These eggs are super special for me because we don't have Reese's anything over here. I don't think there's anything kind of peanut butter candy at all. But that's okay now that I can make them with honey. Yay!

  • naturalnoshing says
    April 9, 2012 @ 9:27 pm

    Happy Easter! I hope your trip turned out alright :) After all, eating those YUMMY looking reese's eggs sounds like a pretty good deal haha. You can't go wrong with chocolate and peanut butter – MMMMMMMMMMMM and these look incredible!
    Even better than the real thing too since you know what's in them :)

  • Erin says
    April 9, 2012 @ 1:23 pm

    Baltic Maid – Thanks! It was a nice trip although the day at the beach was horrible. Snowing / sleeting and terrible wind. I'm about to head over to your smoothie post to say more about that! Frohe Ostermontag to you. :)

    Becca – Thank you! It was all together a nice trip. We visited some cute towns and that part was nice. I hope you had a nice Easter!

    Prariesummers – It's been a few days since you posted your comment and I doubt you'll see my response, so I'll be over at your blog in a few minutes to answer that question. :)

    Julie – Thank you and happy Easter Monday to you! I hope you're having a nice holiday. I love how Easter is a four day holiday here. :)

  • Julie says
    April 8, 2012 @ 7:20 pm

    These are so decorative for the occasion. Happy Easter!

  • prairiesummers says
    April 7, 2012 @ 9:17 pm

    They are adorable! Oh I miss the Baltic Sea and the beautiful braches. We will be there in the summer. Where exactly are you going?

  • Becca says
    April 6, 2012 @ 1:46 pm

    I bet these are ferfect, even without the homemade "chocolate" coating. These look absolutely adorable and delicious!

    I hope you have a nice time on your trip, even if the weather is supposed to be bad.

  • Baltic Maid says
    April 6, 2012 @ 2:13 am

    I hope you enjoy your time there anyways despite the weather.
    Awesome peanut butter eggs!!! I have yet to make something fun for easter…
    Frohe Ostern!!!

  • Katrina @ Warm Vanilla Sugar says
    April 6, 2012 @ 1:13 am

    Omg. Totally pinned this! Looove it!

  • Erin says
    April 6, 2012 @ 12:48 am

    Caroline – I only have half of one left now. Whoops. :D

    Miryam – But you can see my fingerprints on the bottoms and tops! I was so careful and used a knife to move them around and the second I touch them with my fingers… the neatness was all gone. Just don't touch them and they'll come out looking perfect! Happy Easter to you. :)

  • eatgood4life.blogspot.com says
    April 6, 2012 @ 12:32 am

    To the Baltic Sea? You are lucky, as for the food, maybe not so lucky :-) although these little eggs look and I am sure they do taste divine, so maybe you can have some extra ones. They look really professional.

    Have fun and stay warm!!

  • Caroline @ chocolate & carrots says
    April 5, 2012 @ 11:19 pm

    Oui…stay warm! I'd be happy too if I just had these. ;-) Haha! They look sooo yummy!


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