Homemade "Reese's" Peanut Butter Egg Recipe

Alright friends, here’s the first official recipe - and I am so excited about this one because I just created it this past weekend, and I’ve been needing it for. ev. er. (Squints, Sandlot voice)

This weekend marks the end of what I sometimes refer to as “Reese’s shape season.” First, the pumpkins come out excessively early in like August, then the trees, then the hearts, and now the eggs. Then we get a little break from trying to resist the oh-so-tasty Reese’s shapes. Am I alone here, or are the shapes somehow way more appealing than the regular cups? I’m obviously not alone, because they keep making them and I swear there were not this many shapes when I was a child - just tried to research that, and I didn’t find out whether or not they’ve always had this many shapes but I did find out that they released a limited-edition Batman-shape in 2008, and now my heart hurts a little because I somehow missed that one! Anyway, you get the picture: I’m a big fan of Reese’s (especially the shapes) and I’m pretty confident you might be too. 

peanut butter cups

Clearly, I choose to indulge in these on occasion, but if I’m being honest I wish I wouldn’t. Yes, I’m all about treating yourself, finding balance and indulging when you want, but they’re not just full of sugar they also have some seriously questionable ingredients that I don’t really want in my body, ever. 

In order to solve this issue, I decided to create my own. For reference, I had to get some real ones because I didn’t just want to make chocolate covered peanut butter, I already know that’s good - but it’s not Reese’s-good and it's already been done. I knew I had to try to replicate that perfectly salty, kinda gritty, dense, peanut buttery filling.

A little side-by-side comparison

A little side-by-side comparison

First, I feel like it's important to give you a reason to take the time to make these for yourself. I don't really want to ruin Reese's Eggs for you... but, I also kinda do because makes it easier to resist them and make these instead (or, at the very least it keeps you informed about what you’re eating)!

What's inside a Reese's Egg:

  • Peanuts & Chocolate
  • 16 grams of sugar, from sugar, dextrose, and lactose (aka sugar, sugar, and more sugar) 
  • PGPR aka Polyglycerol Polyricinoleate. This is a synthetic emulsifier used frequently in chocolate. Emulsifiers are used for several reasons in food: they can add stability, and texture, and increase shelf life. So far, studies have not shown any adverse reaction to consumption of PGPR in humans...but for me, it's still a chemical not a food so I'm not into it, whether it's safe or not. 
  • TBHQ aka Tertiary Butylhydroquinone, is a synthetic preservative, most common in oily, fatty foods. The FDA has set limits on how much of it can be in our foods because just 5 grams of it can literally kill you, and 1 gram of it can cause symptoms such as nausea, and passing out. Since the limits do exist, as long as they're being followed, consuming foods with this ingredient on the label won't necessarily hurt you, however it makes me really uncomfortable think about putting any amount of such a toxic chemical substance into my body. 
  • Artificial Flavor: the difference between natural flavors, and artificial flavors by definition is that artificial flavors come from an "inedible" source. So that means it's made of anything from petroleum, to wood pulp - doesn't that sound so appetizing? 

So, now that you have this recipe you can avoid all that bullshit, and enjoy ones you made yourself!

peanut butter chocolates

I have to be real with you; I once found a recipe for popcorn that "tastes exactly like Nacho Cheese Doritos" and I was pretty disappointed when the popcorn did not even remotely remind me of Doritos, which I suppose was to be expected. I don't want to hype this up so much that you think these will taste identical, because they don't. They are chocolatey, peanut buttery, salty, and sweet, but they're also darker, richer, and more decadent than the original. They're also boyfriend-approved, so if you can't trust me, trust him (who may have eaten more of them than I have this week). 

When I set out to make these the goal was to make a homemade "Reese's" Egg that was free of chemicals, and refined sugar, actually had nutritional benefits, and tasted great! I'm pretty sure I did it, but you'll have to make them and let me know yourself. 

What's inside the homemade "Reese's" eggs:

  • Sugar: raw, local honey. Raw honey is packed with beneficial enzymes, nutrients, and antioxidants and buying it from a local source has been said to boost the immune system, and reduce the symptoms of pollen allergies (plus its good for your local economy #supportlocalfarms). P.S. This is still sugar don't go too crazy with it.  
  • Chocolate: Cacao powder, the raw form of cocoa. It has an incredible amount of antioxidants, is a great source of iron, magnesium, and calcium, and is proven to boost your mood.
  • Peanut Butter: Just 2 ingredients, roasted peanuts, and salt (no added sugars or oils). A good source of protein, and fats. 
  • Oats: a whole grain, and ideal source of dietary fiber. They also provide protein, calcium, magnesium, and iron. Pairing the sugar from the honey, with the fiber in the oats slows the absorption of the sugar into your bloodstream which can prevent your blood sugar from spiking, and later crashing.
  • Oil: Raw, Unrefined coconut oil. A good source of “good fats” that can help with balancing your cholesterol levels.
ingredients

Now that we know what's in them, let's make them!


Homemade "Reese's" Peanut Butter Eggs

Prep time: 35-45min

Cook time: 0 min

Servings: ~16 "eggs"


Ingredients:

Peanut Butter Filling:

1 Cup Oat "Flour” (~1½ cup Oats) 

1 18oz. Jar Natural Peanut Butter (check the ingredients!)

4½ Tbsp. Raw Honey

3 Tbsp. Virgin Coconut Oil

2 tsp Salt (or to taste)

 

Chocolate:

1½ Cup Cacao Powder

¾ Cup Coconut Oil

¼ Cup + 1 Tbsp. Honey


Directions:

1.     Make oat "flour" - I do this by simply pulsing old fashioned oats in my food processor until they resemble a coarse flour. You can also do this with a blender, if you don't have a food processor. 

 
Oat "Flour"

Oat "Flour"

 

2.     Add peanut butter, oat "flour", honey, coconut oil, and salt to your food processor, and pulse until thick, and well mixed. I also tried mixing by hand and with a fork, it works, just requires extra muscle.

3.     Taste it, it should be thick, peanut buttery, and salty.

 
Peanut Butter Filling

Peanut Butter Filling

 

4.     Set peanut butter filling in the fridge. 

5.     Set up a double boiler (if you have one) or an oven-safe-glass bowl/metal bowl over a pot with a some water, bring the water to a simmer (the bowl should not be in contact with the water in the pot).

6.     Add coconut oil to bowl/double boiler, and stir. Coconut oil melts easily, there's no need to expose it to heat for a long time - the coconut oil itself should not get hot at all. 

 
Coconut oil melting

Coconut oil melting

 

7.     Once fully melted, remove from heat, and slowly stir in cacao powder, until fully mixed. This should look like melted chocolate. 

 
Stirring in the Cacao Powder

Stirring in the Cacao Powder

 

8.     Stir honey into the cacao mixture, this will make it thicken up fast, don't be alarmed (like I was).

9.     Taste it, it should taste like dark chocolate. If it's too bitter for your taste add up to 1 more Tbsp. of honey. 

 
Raw Chocolate

Raw Chocolate

 

10.   Choose your shape - I used this silicone egg mold, but you could definitely use a mini cupcake tin (grease it up with coconut oil or use cupcake liners), or any other silicone mold. 

11.   Take about a tablespoon of the chocolate mixture and press it into the mold with your fingers until all sides and bottom are covered (amount will vary based on your mold shape). 

12.   Fill the rest of the mold with the peanut butter mixture to just beneath the top.

 
Assembly

Assembly

 

13.   Seal the mold with more of the chocolate mixture. 

14.   Repeat steps 11-13 until your molds are full

15.   Set in freezer for at least 15 minutes.

16.   Pop out your chocolates, and enjoy! 

 
Mmmm!

Mmmm!

 

Storage:

They can be stored in the freezer in a freezer-safe container, or freezer bag for up to 6 months. Let them sit at room temperature for about 5 minutes before eating if you're taking them right from the freezer. 

You can also keep them in the refrigerator for up to two weeks, just depends how quickly you plan to eat them (warning: it might be fast). 


& There you have it! If you try it let me know, post and tag @liveloveleesh_ on Instagram. Let me know what you think, do you love Reese's like I do? What recipes do you want to see next?! 

Thank you for reading & as always, feel free to share (maybe with someone that you want to make these for you 😉). Hope the Easter bunny's good to you all! 

Live, love, 

Leesh

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HOMEMADE REESE'S PEANUT BUTTER EGGS