Homemade Dark Chocolate Almond Butter Reese’s Eggs

by autumn on April 2, 2014

Dark Chocolate Almond Butter Reese Eggs // Autumn Makes & Does

I have developed a quite the affinity for a certain brand of dark chocolate peanut butter cups. “Quite the affinity” has been looking like a minimum of two a day lately. If you don’t already have a stash of these things somewhere in your house–my boyfriend honestly questioned whether I was stationing them around the apartment–let me tell you, they’re great. You know that I love a good DIY kitchen project and have had this recipe of Kelly’s for homemade Reese eggs pinned since last year, so these were all but inevitable. 

Dark Chocolate Almond Butter Reese Eggs // Autumn Makes & Does

I’m certainly not going to claim these are health food, but I did set out to make them a bit less additive-y and I think I succeeded. They still have powdered sugar, which seems to be pretty much a necessity for homemade Reese’s, but they also have high-quality dark chocolate, almond butter, and coconut oil. Unlike the original Reese’s Eggs, which are not gluten-free, these are gluten-free and vegan because a special diet shouldn’t get in the way of a good seasonal treat binge.

reese-eggs-3

Homemade Dark Chocolate Almond Butter Reese's Eggs
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Homemade Reese's Eggs made with almond butter that are gluten-free and vegan
Ingredients
  • ½ cup powdered sugar
  • ½ cup unsweetened almond butter, at room temperature
  • 1 tablespoon liquid coconut oil
  • ¼ teaspoon kosher salt
  • 4 ounces gluten-free, dairy-free dark chocolate, chopped
  • 1 teaspoon shortening, such as spectrum
  • Sprinkles, optional
Instructions
  1. Line a small baking sheet with parchment paper.
  2. Whisk together the almond butter and coconut oil until smooth. Add the powdered sugar and salt and mix until well-combined.
  3. Using a one tablespoon cookie scoop or melon baller, scoop the almond butter mixture onto a parchment lined baking sheet.
  4. Once it is on the sheet, use your fingers to sculpt it into an egg shape. Repeat until no more of the almond butter mixture remains.
  5. Place the whole tray in the freezer for 30 minutes.
  6. Melt the chocolate slowly over a double boiler until it is just melted.
  7. Remove from heat and, one at a time, coat each of the frozen almond butter eggs in chocolate. I found it works best to drop the egg in upside down, flip it, use a fork to scoop it out and use the rim of the bowl to remove any excess chocolate, then place it back on the same parchment you used to freeze it.
  8. The chocolate begins to set pretty quickly, so if you'd like to add sprinkles do it after you dip each egg, not after you've finished dipping all 12.
  9. Give the chocolate about an hour to set and enjoy!

Notes:

  • Recipe adapted from Kelly Bakes.
  • For best results, use a natural almond butter that has as few ingredients as possible. I used Justin’s unsweetened almond butter. The dark chocolate I used was 73% cacao.
  • Some storage notes: These will set up at room temperature and I definitely had NO PROBLEM eating them straight off the tray once they set. However, because the chocolate isn’t tempered they’re not as stable at room temperature as store-bought chocolate, so I suggest fridge or freezer for storing these. I stuck the whole tray in the freezer for about 10 minutes to get them nice and solid then put them in the container in the fridge.

About 

Autumn Giles is the creator of Autumn Makes & Does and the co-host of the Alphabet Soup Podcast.

{ 15 comments… read them below or add one }

1 Eileen April 2, 2014 at 3:31 am

Oh man, these sound like the best idea ever! Certainly better than stocking up on a bunch of sale post-holiday candy, which is probably what I would do otherwise. :) Yay!

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2 autumn April 4, 2014 at 10:21 am

Ha! Probably true Eileen. Thank you!

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3 Kelly @ Kelly Bakes April 2, 2014 at 11:53 am

YESSS!! >$$<

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4 Kelly @ Kelly Bakes April 2, 2014 at 12:02 pm

ps I think it thought I was trying to code. you know what I meant. SO MUCH WIN.

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5 autumn April 4, 2014 at 10:20 am

Thanks for the inspiration, friend!

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6 Kathryn April 2, 2014 at 12:29 pm

Oh, these sound a million times better than anything you can buy. Making these asap!

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7 autumn April 4, 2014 at 10:25 am

Thanks, Kathryn! I was pretty happy with how they turned out. :)

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8 Stephanie @ Girl Versus Dough April 2, 2014 at 1:48 pm

I just might make and live on these from now until Easter. And beyond.

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9 autumn April 4, 2014 at 10:26 am

Haha! All the test batches are now gone, so it’s looking like I am going to have to make more again at least once before easter. Thanks, Steph!

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10 Nicole April 2, 2014 at 1:57 pm

These look SO good. Love those festive sprinkles, too!

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11 autumn April 4, 2014 at 10:27 am

Thanks, Nicole. I couldn’t pass up a sprinkle opportunity!

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12 Katrina @ WVS April 2, 2014 at 5:07 pm

Homemade eggs are the bessssst!! These are so fun!

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13 Traci April 4, 2014 at 1:55 am

Mmmmm! These are so much prettier than store-bought eggs, and I fully believe that they taste way better, too.

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14 autumn April 4, 2014 at 10:27 am

Thanks, Traci! I think they’re better than store bought too.

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15 Kerri April 9, 2014 at 12:00 am

Hi Autumn, these chocolate pb eggs look amazing! I’m wondering where you include the 1 teaspoon of shortening? I may have missed it but it doesn’t seem to be in the instructions.

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