Chocolate Peanut Butter Easter Eggs ๐Ÿฅš๐Ÿ‡๐ŸŽฅ gluten free, dairy free & keto

32 comments

  1. Amanda says:

    Helo Paola! You are brilliant, and the fact that you share so much for free is amazing – thank you from the bottom of my heart. I have one question – It’s very hard to get grass-fed butter in Canada (silly trade rules), but quite easy to get grass-fed Ghee. Do you think that would work for this?

  2. Suzon Cassady says:

    Hello Paola,
    I have made this recipe twice. The first time I had some trouble with the chocolate melting correctly. This time I followed your instructions to the letter and used a water bath to melt the chocolate. That worked. My additions to the chocolate was 1/4 teaspoon of Pyure and about 1/4 teaspoon of coconut oil to made it a little creamer. I used ice trays both times. First time the filling got stuck and I had to pries them out. The second time I sprayed them with oil and they came out great! I used Pyure in the filling also. Only used 1/4 cup and 4 teaspoons.

    Thanks SO much for this and other WONDERFUL recipes !!!

    • Paola says:

      Hi Suzon! I’m sorry I missed your comment earlier but so happy you enjoyed these so much! And thanks for getting back in such detail and with great tips- super helpful to me and other readers! xo and it’s my absolute pleasure ๐Ÿ˜‰

  3. Claire A. says:

    This is about the 10th recipe I’ve cooked from your site, and I must say you’ve got some seriously good taste buds going! I could swear I was eating Reese’s and even the kids agreed. Thank you for being so generous and sharing them with us. We cannot afford to buy all the keto cookbooks, and the one I did buy was such a disappointment after coming across your blog. You have something groundbreaking here, healthy recipes that actually taste good not just ‘healthy good’.

    Thank you again for all your hard work and generosity Paola.

    • Paola says:

      Definitely blushing here Claire! Thanks so much for your lovely comment, very happy to hear you’re enjoying the recipes so much! Xo and happy Easter!

  4. Linda says:

    Paola,

    These came out AMAZING – the flavors are spot on. Just FYI for other readers, I used 1/2 cup of swerve and 1/2 tsp salt and it was perfectly sweet and savory, just like a Reese’s.

    One thing – I had a bit of a time getting them chocolate dipped, so they aren’t pretty like yours. Any pointers for technique? I watched the video a couple of times but it didn’t go as smoothly as yours. The chocolate was pretty viscous and the pb started to melt a little.

    Anyway, they are really, really delicious and so worth making. Thank you SO much for sharing this recipe for my favorite candy.

    Warmest regards,
    Linda

    • Paola says:

      Hi Stacey! In all honesty I didn’t measure, so I would suggest you add all the ingredients in grams (depending on how much sweetener you use) and divide by the number of eggs you make. xo!

  5. Rayan says:

    I love peanut butter cups. These taste as good or better than the ones from the store. I used coconut butter, and it was so creamy.

    • Paola says:

      Hi Rayan! I seem to have missed a bunch of your comments!! But so happy to see that you’re still enjoying the recipes so much ๐Ÿ˜‰ xo and happy easter!

  6. Paula says:

    I really don’t understand how your recipes always come out MUUUUUUUUUCH better than others, even if they have the same ingredients. Maybe it was the salt and creaming the butter here, but these are by far the best Reese’s copycat recipe I’ve tried. Kuddos!

  7. Angela says:

    Can you shape them into balls or eggs if you dont have a mold? These sound just like the peanut butter balls (I’ve also heard them called buckeye balls but we completely cover them) my mother makes for Christmas. And keto? In time for Easter? Woo hoo

    • Paola says:

      Hi Angela! Yeah sure, it’ll just depend on the texture of your peanut butter. If it’s solid-ish, just pop the mixture in the fridge until the butter is set again, scoop it out and shape as eggs (easiest done over parchment or a baking mat). I had just made homemade peanut butter, so mine was essentially liquid at room temp and I would’ve had to leave it in the fridge overnight to set. xo!

  8. Becky says:

    Love these!!! Made them last night and they are all gone. Used cupcake liners in muffin trays and then dipped half of them in ghiradelli chocolate chips because that’s all I had. The other half I left and was going to melt some more chocolate to dip them but they got eaten by the family before I could lol. My son asked me to make some more this morning and said I didn’t even need to dip them. I used a little over 1/2 cup powdered erythritol and will probably do 1/2 cup today. Thanks for the great recipes. My favorite part of your recipes is even if I wing it with what I have they always taste great. Mine never look as pretty as yours though (my donuts were hideous, but yummy). Thank you!

    • Paola says:

      That’s awesome Becky! So happy you enjoyed and thanks so much for reporting back in such detail, always SUPER helpful to other readers ๐Ÿ™‚ have a wonderful weekend xo!

    • Paola says:

      Oh and p.s. my donuts also came out hideous the first time I tried them! ๐Ÿ˜œ Keto baking seems to require WAY more practice than traditional recipes

  9. Stella says:

    The one problem with these is that I literally cannot stop eating them! I added some extra flakey sea salt on top ๐Ÿ™‚

  10. Anna says:

    Hi, I would love to try these but have a coconut allergy in addition to dairy allergy. Can i substitute olive oil in the recipe?

    • Paola says:

      Hi Anna! Olive oil unfortunately won’t work here as it’ll alter the taste and make it runny. So your best bet is to just go for the peanut butter solo (unless you want to add something like palm shortening?)

  11. Jess says:

    Ummm so I don’t know if it’s because I haven’t had a Reese since I’ve been keto six months ago… but I can sweat that these taste JUST like the real deal! I did add a bit more sugar, I think about 2/3 cup to make them more Reese-like and they were divine! I just made the normal Reese’s cups in some silicon molds I have.

    • Paola says:

      Lol that’s awesome! So happy you enjoyed them Jess!

      In terms of the sugar, I think you to get them as sweet as actual Reese’s you need to go up to 1 cup (or even slightly higher!). Crazy how much your sweet tooth changes while doing keto though! xo

  12. Linda says:

    I cannot believe how amazing you and your site are! I love this idea and need to make these. Do you happen to have a link to the moulds you’ve used?

    Thanks!
    -Linda

    • Paola says:

      Hi Linda! I have included a link to similar silicon molds available on amazon (they have an even more pronounced egg shape than mine!). So happy you’re enjoying the recipes ๐Ÿ™‚ xo!

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