Gluten Free Peanut Butter Eggs (Dairy-Free Reese’s Copycat)
Rich and creamy gluten free peanut butter eggs made with a simple mold method and coated in smooth dairy-free chocolate. This easy no bake recipe is perfect for Easter, spring desserts, or a quick homemade treat stored in the fridge.
Servings 6
Ingredients
- 2 cups Chocolate Chips I used Enjoy Life
- 1 tbsp Coconut Oil
- 1 1/2 tbsp Coconut Oil
- 1 1/2 cups Peanut Butter
- 1 cup Powdered Sugar
Instructions
- In a microwave safe bowl, melt the chocolate chips and coconut oil in 30 second intervals, stirring well in-between. It should only take 2-3 intervals.
- Melt the coconut oil and then in a bowl add the oil, peanut butter, and powdered sugar. Using a fork, blend it well until the sugar is evenly mixed into the peanut butter.
- Modestly spoon the melted chocolate into the egg mold and use the spoon to spread it evenly. You do not want too much chocolate, just coat it well. You can also tilt the mold side to side to coat the egg shape even better.
- Place the mold in the freezer for about 15 minutes to let the chocolate set.
- Once the chocolate is set generously spoon the peanut butter mixture into the egg mold. Fill it to the top and spread to top to make it even.
- Spoon more chocolate onto the top of the peanut butter and spread it to evenly coat the top of the peanut butter mixture.
- Place back in the freezer for 30 minutes and then store in the fridge until you are ready to serve them. Must be stored in the fridge.
Notes
Use a thin layer of chocolate when coating the mold so the eggs are easy to bite into and not overly thick
Tilt the mold slightly to help spread the chocolate evenly along the sides
Make sure the first chocolate layer is fully set before adding the peanut butter filling
Mix the peanut butter filling well so the powdered sugar is evenly incorporated and smooth
Freeze between layers to help the eggs hold their shape and set properly
Store in the refrigerator at all times so the eggs stay firm and keep their texture
Tilt the mold slightly to help spread the chocolate evenly along the sides
Make sure the first chocolate layer is fully set before adding the peanut butter filling
Mix the peanut butter filling well so the powdered sugar is evenly incorporated and smooth
Freeze between layers to help the eggs hold their shape and set properly
Store in the refrigerator at all times so the eggs stay firm and keep their texture