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These almond butter eggs are a healthier homemade alternative to Reese’s eggs! They’re gluten-free, soy-free, dairy-free, and easy to make at home.

What are Almond Butter Eggs?

Reese’s peanut butter eggs used to be one of my favorite seasonal candies back in the day! They always pop up around Easter and are basically a Reese’s peanut butter cup shaped like an egg. They’re made with peanut butter, chocolate, and contain quite a bit of refined sugar and soy, so not necessarily the healthiest or most allergen-friendly option.

These almond butter eggs are the homemade, healthier copycat of the classic made with almond butter, coconut flour, and melted chocolate. They’re easy to make, they taste just like the original, and they require zero baking!

The Ingredients for this recipe

  • Almond butter. My favorite almond butter to use for this recipe is bare Barney butter. You can use other almond butter, but be mindful of how creamy it is. If it’s on the creamier side, you may need an extra tablespoon on coconut flour to offset the creaminess and make it easier to mold, and vice versa for a more firm almond butter.
  • Coconut flour. Coconut flour is super absorbent which is what makes it great for pairing with the almond butter to make it moldable. I have not been able to find other flours that would work for this recipe quite as well as coconut flour.. Keep in mind that some coconut flours are more absorbent than others so you may need more or less coconut flour to make these eggs moldable.
  • Dairy-free chocolate chips. I love using enjoy life chocolate chips. They’re easy to melt and taste great! You can also use another chocolate of your choice.
  • Flakey salt and sprinkles. This is an optional addition, but I love how it rounds out the flavor and the vibe of this recipe!

How to Make Reeses Copycat Almond Butter Eggs

  •  Combine the almond butter base: Using a medium bowl, mix the almond butter and maple syrup together. Start adding the coconut flour 1 tbsp at a time, and stir. The almond butter should be firm and easy to mold.
  • Shape the mixture into eggs and chill. 

  • Melt the chocolate: Using the method of your choice (I prefer a double boiler method) melt the chocolate and coconut oil together until fully liquid.

  • Coat the eggs. Carefully dip each almond butter egg into the melted chocolate, using a fork to allow the excess chocolate to run off. Set the coated eggs back onto the parchment paper and repeat. Use any leftover chocolate to drizzle over the top of the eggs.

  • Chill: Transfer to the fridge and allow to chill for 30-35 minutes or until hardened. Top with salt if desired and serve chilled.

Tips & Tricks for this recipe

  • Adjust the coconut flour as needed. The amount of coconut flour may vary depending on the brand of almond butter and coconut flour you use. Add one more if you’re finding the eggs hard to mold.
  • Use a cookie cutter. Using an egg-shaped cookie cutter makes this recipe a lot easier to make!

Can you make this recipe nut-free? What about AIP?

You very likely can use tigernut butter instead of almond butter for this recipe to make it AIP! I wouldn’t use coconut butter as the texture is much different than nut butters.

For the chocolate, you can try to swap homemade carob chips instead of chocolate chips!

Storage instructions

These will last several days in the fridge. You definitely want to store them in the fridge in glass Tupperware to keep the chocolate from melting.

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Almond Butter Chocolate Eggs

★★★★★

5 from 2 reviews
  • Author: Michelle
  • Total Time: 50 minutes
  • Yield: 5-6 eggs 1x
  • Diet: Gluten Free
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Description

These almond butter eggs are a healthier homemade alternative to Reese’s eggs! They’re gluten-free, soy-free, dairy-free, and easy to make at home.

Ingredients

Units Scale
  • 1/2 cup almond butter (I use this brand)
  • 2 tbsp maple syrup
  • 5–6 tbsp coconut flour
  • 1/2 cup dairy-free chocolate chips (I use this brand)
  • 1 tbsp coconut oil
  • 1/4–1/2 tsp flakey salt
  • Optional- sprinkles

Instructions

  1. Using a medium bowl, mix the almond butter and maple syrup together.
  2. Start adding the coconut flour 1 tbsp at a time, and stir. The almond butter should be firm and easy to mold.
  3. Prepare a plate with a sheet of parchment paper and set aside. Take a small scoop of the cookie dough mix and form it into an egg shape. Repeat for all of the mixture (you should have about 5-6 eggs) and set on parchment paper. Set in the fridge to chill for about 10-15 minutes.
  4. Using a method of your choice (I prefer a double boiler method) melt the chocolate and coconut oil together until fully liquid.
  5. Carefully dip each almond butter egg into the melted chocolate, using a fork to allow the excess chocolate to run off. Set the coated eggs back onto the parchment paper and repeat. Use any leftover chocolate to drizzle over the top of the eggs.
  6. Transfer to the fridge and allow to chill for 30-35 minutes or until hardened. Top with salt if desired and serve chilled.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Prep Time: 50
  • Category: Desserts
  • Method: No Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 200
  • Fat: 14.5g
  • Carbohydrates: 14.7g
  • Fiber: 3.8g
  • Protein: 4.5g

Keywords: almond butter eggs

This recipe was published in 2020 and updated in 2023.