These 5 ingredient Naturally Dyed Homemade Reese’s Eggs are just like the real thing but with better for you ingredients and a gorgeous pastel white chocolate shell! The colors come from pantry items such as matcha, strawberry powder, spirulina, etc. to achieve beautiful yet natural shades. This recipe couldn’t be easier and is also so fun to make.
I know there are countless recipes for Reese’s on the internet, but I’m confident this will be your favorite. Reese’s have always been my favorite candy and I wanted to ensure that this recipe was as close as possible to the real thing before sharing it. It’s taken years, but I’m so excited to finally share it!
If you’re looking for my classic Reese’s recipe with a chocolate shell, click here!
If you’re looking for a fun protein packed twist on Reese’s eggs, click here!
Naturally Dyed Homemade Reese’s Eggs
I take my chocolate and peanut butter desserts very seriously because they are my absolute favorite! While I’m typically a chocolate girl, this white chocolate colorful version is a fun change!
While there is nothing wrong with enjoying the actual candy from time to time, it’s fun to have an option to make at home using ingredients that are better for you and fit in with your dietary needs, which is exactly why I created this recipe in the first place!
TIPS & TRICKS
In my opinion, the best part of Reese’s holiday shapes is the fact that the inside is a thick, delicious layer of peanut butter filling coated in a thin layer of chocolate. To achieve this, roll/shape your peanut butter dough into a thick layer before cutting out/forming your shapes. I also like to gently remove excess chocolate from the outside when dipping the eggs to get that thin outside coating that Reese’s have. It makes them taste more authentic!
Furthermore, when using lots of different colors, I opt to pour the chocolate onto the eggs instead of dipping them as there is less chocolate for them to dip into. To make this easy, I cover a large baking sheet in parchment paper, then spray a generous amount of avocado oil onto a cooling rack. Next I space out the chilled eggs on top of the rack to pour the chocolate over. Once the chocolate is just set, I carefully remove the eggs from the rack by gently pressing on the bottom of the eggs around the edges. Of course when using this method there won’t be chocolate covering the bottom off the eggs, but it will allow for a really smooth, beautiful shell coating that really resembles an egg!
DIETARY NOTES
This recipe is made with real ingredients and fits seamlessly into the following dietary needs when using the products/brands (or ones that are similar) listed in the recipe:
- gluten free
- grain free (using compliant chocolate)
- soy free (using compliant chocolate)
- refined sugar free (using compliant powdered sugar and chocolate)
- egg free
- dairy free (using compliant chocolate)
- vegetarian
- vegan (using compliant powdered sugar and chocolate)
- paleo (using compliant powdered sugar, chocolate and subbing compliant nut butter)
As always, be sure to check your specific ingredients to ensure they meet your needs and preferences!
PRODUCTS/BRANDS I USED & RECOMMEND
Below is a list of the products I recommend for this recipe. Depending on your dietary needs or preferences, you may want or need to find an alternative. Click on the following in order to be taken to the specific product:
The other ingredients you need are coconut oil, powdered sugar and maple syrup. Any brand you like should be fine here!
Here are the products I used to create the colored eggs:
- Natural Food Dye Powders (purple & orange)
- Spirulina (blue)
- Turmeric (yellow, use VERY sparingly as to not alter the taste!)
- Strawberry Powder (pink)
- Matcha (green)
Note that you will not want to use any liquids to dye the melted chocolate as it will likely harden the chocolate and at that point it won’t become liquid again.
A NOTE ON CALORIE COUNT, NUTRITIONAL INFO AND SERVING SIZES
Due to my past experiences, I do not include most of the above information within my recipes as it is unsafe for me to do so personally. While I try to share a rough estimate when it comes to the serving size, please note that it is very subjective as we all have different hunger levels both from person to person and even from meal to meal.
If any of the above information is important to you, I understand! We are all different and have various goals and needs. If you’d like, you are welcome to calculate the information needed based on the ingredients you use when making one of my recipes.
I hope you understand! This comes from a place of love and protection both for myself and others like me. If you ever have any questions, send me an Instagram message for the quickest response time! Thank you for being here!
HUNGRY FOR MORE?
Here are some more easy and healthy dessert recipes to add into the rotation:
- Chocolate Mandarin Posset
- Hot Fudge Pop Tarts
- Sugar Cookie Dip
- Salted Brownie Granola
- Healthy Pumpkin Bread
- Better for You Puppy Chow/Muddy Buddies
- Chocolate Hazelnut Spread
- Refined Sugar Free Chocolate Avocado Mousse
- Healthy Gluten Free Cosmic Brownies
- Easy Coconut Cookies and Cream Ice Cream
- Vegan Chickpea Cookie Dough
- 4 Ingredient Chocolate Tart
FOLLOW ALONG
Be sure to follow me on Instagram and TikTok to see all of the behind the scenes of recipe creation as well as how to videos to watch them come to life! You can also head over to my Pinterest to save all of my recipes in one spot that you plan whip up in the future.
PS – If you make this recipe or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Ingredients
Equipment
Method
- In a bowl, mix together peanut butter, maple syrup and powdered sugar until completely combined. As you continue to mix, the dough will form into a ball.
- Hand Shaped Method – Separate the peanut butter dough into your desired number of equal parts. Shape the dough into eggs.
- Egg Mold Method – Separate the peanut butter dough into your desired number of equal parts based on how many spots you have in your mold. Smash the dough evenly into each egg mold, ensuring the bottom of the mold (aka the rounded part of the egg) isn't flattened.
- Cookie Cutter Method – Lay down a piece of parchment paper and set the dough ball in the center, then cover the ball in another piece of parchment paper. Press your hands down on the parchment covered dough ball to flatten, then continue to flatten it with your hands or a rolling pin. Be sure to leave the dough somewhat thick in order to replicate the taste of real Reese's. Using a cookie cutter or a knife, cut out egg shapes and place each piece onto a parchment lined baking sheet. Combine the scraps of dough to form another dough ball and flatten again in order to use all of the dough. Repeat until no dough remains!
- Freeze the eggs until completely chilled through. For thin shapes, 20 minutes. For thicker eggs, 1 hour. Having the eggs be completely cold will help ensure they don't fall apart when combining with the warm chocolate in the next step.
- When the eggs have 5 more minutes to freeze, add the chocolate and coconut oil to a bowl and microwave in 30 second increments, stirring in between, until melted and smooth.
- Separate the chocolate into small bowls or cups based on how many colors you plan to use. Mix in the powdered food colors into each bowl/cup. Opt to use a little to start, mix in, then add more as needed. Be sure to test the taste of the chocolate to ensure you don't alter the taste!
- Place a piece of parchment paper over a large baking sheet, then generously spray a cooling rack with oil and place it on top.
- Space out the peanut butter eggs onto the cooling rack, then pour each color evenly over each egg to completely cover it. Since the eggs are so cold, the chocolate should set quickly.
- Once the chocolate is just set, carefully remove the eggs by gently pushing the edges of the eggs from the bottom until it breaks loose. And of course, keep in mind, they don't have to be perfect! If you'd like, you can always drizzle additional colors of chocolate over them to cover imperfections or just because it's pretty!
- Keep refrigerated until ready to serve and enjoy right away!
10/10! I wasn’t able to color the candy coating so I just stuck to the white, but I used my butterfly and tulip ice molds to shape the peanut butter filling and these treats turned out so cute and perfect for my Easter spring baskets!
That sounds so pretty, I love that idea! I’m so glad you loved these 🙂