3 Ingredient "Reeses Peanut Butter" Eggs! [Nut-Free]

3 Ingredient "Reeses Peanut Butter" Eggs! [Nut-Free]

3 Ingredient "Reeses Peanut Butter" Eggs! [Nut-Free]

šŸ°Ā  Hoppy Easter! We have been craving our favorite childhood treat, but could do without the serious sugar-crash! šŸ˜–

The high amounts of protein and omega 3's in the Sacha Inchi Butter provide your body a burst of energy without throwing your blood sugar levels out of whack.Ā 

We used our Classic Sacha Inchi Butter and Lily's sugar-free Chocolate Chips, but feel free to use your Unsweetened Butter if you want a completely sugar-free treat!Ā If you want to tryĀ anotherĀ fun shape, check out ourĀ heart-shaped Reese's cupsĀ or for a classic Reeses cup, here's our 2-ingredient Reeses Cup recipe šŸ˜‹Ā 

Swap out theĀ oldĀ eggs for our new and improved recipe in your Easter basket this year and be sure to tag @brassrootsfood so we can see your creation and share :)Ā 


3 Ingredient "Reeses Peanut Butter" Eggs! [Nut-Free]

PrepĀ Time

FreezeĀ Time

Total Time

30 minutes

30(+) minutes

60(+) Minutes

Servings:Ā  18 Eggs

Does it keep?Ā RefrigerationĀ recommended. 5Ā days room temperature; 2 weeks in the fridge; Up to 3 monthsĀ in the freezer!


  • 1 cup Classic/Unsweetened Sacha Inchi Butter
  • 1/2 Cup coconut flourĀ 
  • 2 Cups of Lily's Sugar Free ChocolateĀ 
  • Optional: Added maple syrup for EXTRA sweet eggs; 2-3 tsp coconut oil if microwaving chocolate


  1. In a bowl, mix Sacha Inchi Butter and coconut flour*
  2. Form butter/flour mixture into egg shapes and put into freezer for 30+ minutes
  3. Melt chocolate either by using a double boiler on the stove or microwaving and mixing in 15-3o second increments in the microwave**
  4. Dip each egg into the melted chocolate and flip with a fork/your fingers to coat evenly. If using decorations (sprinkles, candy letters, etc), place them on the eggs now.Ā 
  5. Place chocolate coated eggs back into the freezer for 30+ minutes. When hardened to your liking, enjoy!Ā 


*It will look dry, but that's right! You need to be able to form the Sacha Inchi Butter into an egg shape šŸ„šĀ 

**If microwaving chocolate or you like the professional look of the chocolate shell, add a couple of tsp of coconut oil to chocolate before melting. This will thin out the chocolate and create a sheen.Ā 

Get baking,Ā post a picture, and tag us @brassrootsfood onĀ InstagramĀ orĀ FacebookĀ using #SnackWithAPurpose so we can see what you create and feature you!Ā 
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