Allergy-Friendly Reese’s Easter Eggs

As Easter approaches, I hear the whining about what candy my egg-free and gluten-free daughter can have, and what dairy-free, egg-free and peanut-free candy my son can eat. My son can’t have peanut butter, he’s intolerant and it makes his stomach hurt. He always feels left out when everyone is enjoying their Reese’s Peanut Butter Eggs that he can’t have. So I thought that I would try to make him happy by making him some peanut-free Easter egg candies.

Last year I bought this HOMECOOKER 2PC Silicone Baking Mold Set Green Easter Set Eggs Set on Amazon, and I experimented with cashew butter eggs. However, they had a bit of a strange aftertaste, my kids didn’t eat them, and they were a flop. My friend at work said that they needed crunch; she also loves chips on her sandwiches and is all about the crunch. Considering her feedback, I started brainstorming how to achieve the right flavor and texture this time.

This year, we successfully celebrated with nut-free, vegan, and gluten-free Easter Reese’s Eggs. The crunch comes from Rice Krispies, and the secret ingredient is not Wowbutter or SunButter, but rather a jar of tahini from Trader Joe’s. I was feeling inspired by my Tahini Cookies. It sounds weird, but it is the perfect mix of chocolate, sweetness, and crunch! Another bonus – they also are easily made refined sugar-free without sacrificing taste. WOOOOO HOOOOO!


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Allergy-Friendly Reese's Easter Eggs

  • Servings: 12 large eggs
  • Difficulty: easy
  • Print

These dark chocolate Easter egg treats are nut-free, vegan, gluten-free, and refined sugar-free (if desired), but still have the perfect balance between chocolate, sweetness, and texture.

Tips: (1) If you don’t eat rice or don’t want the crunch from the cereal, you will most likely NOT need the dairy-free milk. (2) If you do not have Easter egg molds, you can form the tahini butter filling into balls, freeze them for 10 minutes, dip them in melted chocolate, and place them on a cookie sheet lined with parchment paper in the freezer to firm. (3) The Baker’s Unsweetened Chocolate is very bitter. The Lily’s Dark Chocolate is sweetened with stevia. The Dark Chocolate is balanced by the sweetness of the ‘peanut butter’ filling.

Credit: My Real Dish


Nut-Free ‘Peanut Butter’ Filling

  • 1 – 10.6 oz (300 g) jar of tahini (I bought Trader Joe’s Organic Tahini)
  • 1 1/2 cup confectioner’s sugar (make it refined sugar-free with Xylitol Powdered Sugar)
  • 3 tablespoons coconut oil
  • 1 cup Rice Krispies Cereal (optional, but delicious)
  • 1 teaspoon gluten-free vanilla extract.
  • 1 tablespoon dairy-free milk (I used Trader Joe’s soy milk)

Chocolate Shell


  1. Melt eight ounces of the chocolate with 1 tablespoon coconut oil. You may use a double boiler or microwave mixture in 30-second increments in a glass bowl, stirring in between until melted. Break chocolate into the bars before melting in order to achieve the results more quickly.
  2. Place molds on a cookie sheet (this keeps molds from shifting and deforming when you place them in the freezer).
  3. Spoon a very small portion of the melted chocolate mixture into the silicone molds. Spread the chocolate into the outer crevices of the molds, just enough to coat the outside of the egg using a small spatula.
  4. Freeze molds for 10 minutes. This hardens the outer shell of the egg and allows you to place the ‘peanut butter’ mixture inside.
  5. While the molds are hardening, prepare the ‘peanut butter’ mixture. Using a mixer, I used my Kitchen Aid, combine Tahini and powdered sugar or Xylitol Powdered Sugar.
  6. Add coconut oil, gluten-free vanilla extract, and dairy-free milk, and mix until smooth.
  7. Add 1 cup Rice Krispies Cereal (if crunch is desired) and stir by hand until evenly distributed. Note, you will most likely not need to use the milk if you don’t use the cereal.
  8. When the molds have hardened, fill them with the ‘peanut butter’ mixture leaving room on the sides and the top for the second chocolate layer.
  9. Repeat step #1 in order to melt the chocolate with the remaining eight ounces of chocolate and 1 tablespoon coconut oil. You may use a double boiler or microwave mixture in 30-second increments in a glass bowl, stirring in between until melted. Break chocolate into the bars before melting in order to achieve the results most quickly.
  10. Pour chocolate over the filling to cover and seal the eggs. If you get a little on the edges of the molds, don’t worry because the chocolate breaks off when you take pop them out of the freezer to serve.
  11. Place cookie tray in the freezer in order to harden the chocolate and set the eggs.
  12. After they are hardened (~10 minutes) you can easily pop them out of the molds and serve. I stored my extras in a container in the freezer so that we can enjoy them on Easter.

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What are your favorite Easter treats? How will you be celebrating this weekend?


FYI – I participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites. However, all of the products I am recommending in this post are my personal favorites that I frequently eat, make, enjoy and have on hand in my pantry.


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