Dairy-Free Reese's Peanut Butter Eggs Copycat
 
Prep time
Total time
 
Please note that the Prep time is hands-on time only. You will have about an hour of chilling time.
Author:
Recipe type: Dessert
Cuisine: American
Serves: about 14 eggs
Ingredients
  • ¾ cup creamy peanut butter (can sub sunflower seed butter)
  • 2 tablespoons dairy-free buttery stick or spread
  • ½ teaspoon vanilla extract
  • Pinch salt (omit if using salted peanut butter)
  • 1⅜ to 1½ cups powdered sugar
  • ½ to 1 tablespoon water
  • 1 (10-ounce) bag dairy-free chocolate chips (see post above for tips)
  • 1 teaspoon dairy-free shortening (as needed; see note below)
Instructions
  1. In a mixing bowl, beat the peanut butter, butter alternative, vanilla, and salt (if using) until smooth. Beat or stir in the powdered sugar, to taste.
  2. At this stage, my dough is always crumbly and a little dry, so I mix in about ½ tablespoon water. Using your hands, the dough should then come together into a firm but cohesive, smooth, and pliable texture, much like play doh.
  3. If using the Roll & Cut Option below, melt the chocolate with the shortening using this method. If using the Mold Option, you can use that same method, or microwave the chocolate with the shortening until just melted. See the post above for chocolate options and cook times.
  4. Mold Option (Fancy version): Drop a couple teaspoons of chocolate into each egg mold and brush or use the back of a spoon to spread the chocolate up the sides. Refrigerate the molds for about 15 minutes, or until the chocolate is set. Roll large chunks of the peanut butter mixture and press into the chocolate egg molds, filling each to below the top of the chocolate. Reheat the remaining chocolate or a few seconds if it has set up at all. Spread the chocolate over top of the peanut butter to fill the molds. Tap the mold on the counter to even out the chocolate. Refrigerate until set, about 30 minutes. Carefully peel back the molds to release your dairy-free peanut butter eggs!
  5. Roll & Cut Option (Classic Reese's Version): Roll the peanut butter dough out to about ½- to ¾inch thickness. Use half a plastic egg (that opens vertically) or an egg-shaped cookie cutter to cut egg shapes. (Or free hand it if you're crafty!). Reroll the scraps and cut again to use up the peanut butter. Dunk the peanut butter eggs in your melted chocolate to coat, letting the excess chocolate drip off, and place them on a parchment-lined sheet. Refrigerate for 30 minutes, or until the eggs are set.
  6. Store the dairy-free Reese's copycat eggs in an airtight container in the refrigerator for up to 1 week, or in the freezer for longer storage.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-reeses-peanut-butter-eggs-recipe