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"REESE'S" PEANUT BUTTER BALLS (or EASTER EGGS)

Photo credit @thomsgarth

Photo credit @thomsgarth

I have been making versions of my favourite Reese’s Peanut Butter treats for years and finally decided it was time to get them up on the blog!  I must say, I absolutely love these healthier copycat candies. They’re rich and creamy with that chocolatey peanut buttery goodness we all know and love.  You’ll barely believe that they’re refined sugar-free, vegan, low-carb/keto, and easily modified to be paleo and nut-free, too!

Ingredients for 12 to 14 balls or “eggs”:

  • 1 cup natural peanut butter, smooth or crunchy, depending on preference (substitute almond butter or sunbutter for paleo/nut-free)

  • 1/3 to 1/2 cup Swerve zero calorie confectioners (use 1/2 cup for sweeter candies)

  • 1 tsp pure vanilla extract (optional)

  • 1/4 tsp pink Himalayan salt (the salt takes these to another level!)

  • 1 to 4 Tbsp unsweetened powdered peanut butter, powdered almond butter, coconut flour, or almond flour, adjusted to desired consistency

  • 1 cup Lily’s Sweets sugar-free chocolate chips

  • 2 tsp coconut oil

  • optional: Maldon salt flakes, multicoloured coconut icing (recipe below), or additional powdered almond/peanut butter or confectioners for decorating

REESES PB EASTER CREAM EGGS.jpg

Directions:

  1. Line a baking sheet with a silicone liner or parchment.

  2. Mix together peanut butter, sweetener, vanilla, and salt to form a sticky dough.  If the dough seems too runny, stir in powdered peanut or almond butter, almond flour, or coconut flour, one Tbsp at a time, until a dough-like consistency is achieved.  The mixture should be able to hold its shape for molding. Given how variable the texture of peanut butter can be, I have needed anywhere from zero to 4 Tbsp.

  3. Using a tablespoon, scoop out rounds of dough and form into “egg” shapes.  Place on parchment and freeze for 30 minutes.

  4. Near the end of the freezing time, melt together chocolate chips and coconut oil over very low heat, stirring frequently until smooth.  I like to use a double broiler if possible. Remove from heat.

  5. Dip eggs one-at-a-time in melted chocolate, making sure to coat evenly, and place back on parchment.  Repeat until all eggs have been coated with chocolate. Sprinkle with flaked salt as desired.

  6. Freeze until firm, 30 to 60 minutes. Drizzle with additional chocolate as desired. Top with multicoloured coconut icing (recipe below) if you’re feeling extra fancy!

“Reese’s” Peanut Butter Easter Eggs can be stored in an airtight container in the fridge for a week or frozen for up to 2 months.

“Reese’s” PB balls topped with powdered almond butter and Swerve confectioners.

“Reese’s” PB balls topped with powdered almond butter and Swerve confectioners.

Photo credit @thomsgarth

Photo credit @thomsgarth

Vegan Vanilla Coconut Icing

This recipe requires coconut cream.  If coconut cream is not available, you can use the solidified cream from the top of refrigerated full-fat coconut milk.  The liquid can be reserved and used later (perhaps in a tasty smoothie!).

Ingredients:

  • 1/2 cup well-chilled coconut cream

  • 1/2 tsp pure vanilla extract

  • Swerve zero calorie sweetener, pure stevia, or sweetener of choice, adjusted to taste

  • optional beetroot crystals (pink icing), Blue Majik spirulina powder (blue icing), or matcha (green) for colouring

Directions:

Put the cold coconut cream, vanilla, and sweetener into a bowl.  Beat until smooth.  Add beetroot crystals, blue spirulina, or matcha powder to colour as desired.  Use immediately or refrigerate until ready to use.