Low added-sugar - Paleo - Primal - Vegan - Vegetarian - Organic - Fair Trade - Sugar-free

If you love Reese’s, you’re going to be obsessed with these homemade Easter eggs! I made mine with almond butter for a slightly nuttier, more delicate flavor—but you can absolutely use peanut butter and peanut powder in place of the almond butter and almond flour for the classic Reese’s experience. Either way, these rich, chocolate-covered treats are easy to make, satisfyingly sweet, and a fun way to celebrate the spring holiday of your choosing.

While classic Reese’s Peanut Butter Eggs are undeniably nostalgic—I’ve been fairly addicted in the past—they come with a long list of processed ingredients—including preservatives like TBHQ and emulsifiers like PGPR. These additives are commonly used to extend shelf life and maintain texture, but they’re not doing our bodies any favors. Preservatives such as TBHQ have been linked in some studies to potential health concerns, including inflammation and oxidative stress when consumed regularly.

I love making a homemade version using just a few simple ingredients: real almond (or peanut) butter, high-quality chocolate, and a touch of natural sweetness. Not only do they taste amazing, but they also leave out the artificial stuff—so you can indulge with a little more peace of mind.

2 packages of 85% organic Fair Trade chocolate*
1 tsp vanilla
2 tbsp refined coconut oil
1 jar of unsweetened smooth, salted almond butter (or peanut butter)
3/4 to 1 cup of almond flour
4-6 tablespoons maple syrup
10-12 Medjool dates, pitted and chopped (optional)
Wax paper
2 baking sheets
Coarse salt
Slotted spoon
Mixing bowl
Mixing spoon
Small saucepan

Directions:

Combine the almond butter, almond flour, maple syrup, and chopped dates in a glass or metal mixing bowl (never plastic) and combine until smooth. Add more flour or more syrup depending on the desired consistency or sweetness. The dates are optional but add nice flavor and sweetness.
Line the baking sheets with wax paper
Mold the peanut butter dough into little egg shapes and place them on the wax paper
Melt the chocolate along with the vanilla and coconut oil in a small saucepan on very low heat until just melted then turn the heat off
Drop one almond butter egg into the chocolate and coat with melted chocolate. Remove with the slotted spoon, holding the spoon to the edge of the saucepan to drain excess chocolate and
Spoon the chocolate-coated egg back into place on the baking sheet with wax paper
Repeat until all of the chocolate coating or almond butter filling is gone. If you have extra almond butter filling, you could melt more chocolate. If you have more chocolate, I sometimes will use it for chocolate-covered fruit or pour it into paper cupcake cups to consume later.
Put them in the refrigerator or freezer for just a couple of minutes then sprinkle the top with coarse salt. If the chocolate is still too warm, it will absorb the salt. If the chocolate is already firm, the salt won’t stick to the top.
Freeze for 1 hour or refrigerate for several hours before enjoying.

*I used 85% Trader Joe’s The Dark Chocolate Lover’s chocolate. 2 packages is 4 slim bars. These do have sugar cane but it's a small amount and these chocolates don't taste too sweet. Use a 95% chocolate bar or something sweetened with Stevia or Monk fruit to go more or full sugar-free.

If you want the center to look just like Reese’s, then omit the dates. I like the taste and texture of the dates and it makes a great treat that satisfies my craving for the real thing. You can play around depending on your preference.