These homemade Peanut Butter Eggs are quick and easy to make, and taste better than the store-bought version if you ask me! All you need is about 10 minutes of time to get them assembled.
My homemade peanut butter eggs feature only three ingredients in the peanut butter middle, and can be prepared in no time! In fact, you may already have all the ingredients you need to make a batch right now.
My friends have deemed these better than the original peanut butter eggs, so I hope you’ll agree!
For best texture, store and serve directly from the freezer. The chocolate will soften if left at room temperature for too long.
More Homemade Candy Recipes:
- Vegan Cadbury Creme Eggs
- Homemade Butterfingers
- Vegan Snickers Bars
- Date-Sweetened Peanut Butter “Pumpkins” (You could shape them like eggs, too!)
- Mini Vegan Peanut Butter Cups
- Vegan Twix Bars
Healthier Peanut Butter Eggs
- In a medium bowl, combine the peanut butter, maple syrup, coconut flour, and salt (if using). Mix very well, until a uniform batter is formed.
- Use a spoon to scoop the batter into 6 balls, and use your hands to shape the dough into egg-like shapes. Arrange the 6 eggs shapes on a plate lined with parchment paper, and place in the freezer to set. For a lower-calorie treat, make the bites smaller to make 12 bite-sized pieces.
- While the peanut butter middles are setting in the freezer, melt the dark chocolate chips and coconut oil together. (I do this in a double boiler over the stove, which keeps the chocolate warm during the dipping process.)
- Remove the the peanut butter "eggs" from the freezer, and dunk each one into the melted chocolate, so that they are completely coated. Return the chocolate covered pieces to the parchment paper, and spoon any additional chocolate over the tops for a thicker chocolate coating, if you like.
- Allow to set in the freezer for at least 10 more minutes before serving.
Per Serving: Calories: 230, Fat: 15g, Carbohydrates: 17g, Fiber: 2g, Protein: 6g
If you can’t tolerate peanut butter, any other type of nut or seed butter will work for this recipe. Try using sunflower seed butter or almond butter for a tasty alternative! This recipe would also be appropriate for vegans, if vegan chocolate chips are used for the chocolate coating.
Reader Feedback: Do you have a favorite type of seasonal Easter candy? I used to look forward to Cadbury Creme Eggs every year, so those are on my list to re-create next year! (Talk about a challenge.)