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Chocolate Peanut Butter Eggs are a quick & easy recipe that taste even better than the store-bought version. All you need is 5 simple ingredients to get started!
Why You’ll Love Them
They taste amazing. These taste like a Reese’s peanut butter egg, only with a shorter ingredient list. I think they taste better than the candy the Easter bunny might normally stick in an Easter basket!
They’re easy to make. Just stir 4 ingredients together to make the peanut butter filling, then make the egg shapes and coat them in melted chocolate. No special cookie cutters required!
They’re made with nutrient-dense ingredients. Instead of relying on powdered sugar, these peanut butter eggs are made with simple, nourishing ingredients like all-natural peanut butter, maple syrup, and coconut flour, for extra fiber.
They are allergy friendly. This recipe is naturally gluten-free, and when you use vegan chocolate chips, they are dairy-free, too. For a nut-free option you can send to school, try using sunflower seed butter instead of peanut butter.
They are easy to customize. When you make treats at home, you get to control the sweetness! Use semi-sweet chocolate chips for a sweet dessert, or use darker chocolate to keep the sugar content lower. Check out the FAQ section below for substitution ideas.
Ingredients You’ll Need
The coconut flour helps in this recipe helps gives the peanut butter eggs a thick center, similar to the candy you’d buy from the store. If you don’t keep coconut flour on hand, you can replace it with a 1/4 cup of almond flour, instead.
This recipe calls for creamy peanut butter (use the all-natural kind that you have to stir to mix in the oil), but you can use crunchy peanut butter if you want the added texture.
You can also top these peanut butter eggs with flaky salt, for an extra punch of flavor, or a few naturally dyed sprinkles (< Amazon affiliate link), for some Spring color.
How to Make Peanut Butter Eggs
1. Make the peanut butter filling.
In a medium bowl, combine the peanut butter, maple syrup, coconut flour, and salt. Stir well, until the mixture looks smooth.
Wait a few minutes, and you’ll see the peanut butter mixture thicken. (You can place the bowl in the fridge to speed the process, if you need to, but this shouldn’t take longer than 5 minutes.)
2. Scoop.
Use a small cookie scoop (about 2 teaspoons size) to scoop the mixture and drop it onto a baking sheet lined with parchment paper or wax paper. You should get roughly 12 scoops from this recipe, when you use that size scoop.
Use your fingers to shape the peanut butter into egg shapes, flattening them into pieces about a 1/4-inch thick. Transfer the lined baking sheet to the freezer so they can firm up while you melt the chocolate.
3. Add the chocolate.
Melt the chocolate chips in a double boiler, or in the microwave using 30-second intervals, and stir until the melted chocolate is smooth.
Remove the peanut butter eggs from the freezer, and use a spoon to spread the melted chocolate over the top of each egg shape. (Alternatively, you can use a fork to dip the eggs into the melted chocolate, then let the excess chocolate drip off.)
Once the chocolate has hardened, flip the eggs over and coat the other side. If you’d like to add colorful sprinkles to the peanut butter eggs, sprinkle them on while the chocolate still looks wet. When it hardens, the sprinkles will stick in place.
Transfer the pan of chocolate covered peanut butter eggs back to the fridge or freezer so the chocolate can set, which only takes 5 to 10 minutes. Then they are ready to enjoy!
Storage Tip: This recipe will soften at room temperature, so it’s best to keep them stored in an airtight container in the refrigerator. They should keep well for at least 2 weeks when chilled!
Frequently Asked Questions
Yes, you can freeze these peanut butter eggs for up to 3 months in an airtight container.
I find that pressing the balls of peanut butter dough into an oval egg-shape is the easiest method, rather than using specialty candy egg molds that you will need to store until the following year. If you make the top slightly more narrow than the bottom, it will look like an egg!
Yes, check out the chocolate topping recipe for Chocolate Peanut Butter Bars, for an easy 3-ingredient option that is naturally sweetened.
You can use melted white chocolate chips or almond bark as the coating, if you prefer.
Looking for more candy recipes? Try Vegan Snickers, Homemade Crunch Bars, or Almond Butter Cups for more ideas.
Ingredients
- ½ cup all-natural peanut butter
- 2 tablespoons pure maple syrup
- 1 tablespoon coconut flour
- ¼ teaspoon sea salt
- ¾ cup dark chocolate chips
Instructions
- In a mixing bowl, combine the peanut butter, maple syrup, coconut flour, and salt. Mix well, until a uniform batter is formed.
- Line a baking sheet or plate with parchment paper. Use a small cookie scoop to scoop the batter into 12 balls (about 2 teaspoons of batter per ball). Use your hands to press and shape each ball into an egg-like shape, then place the pan in the freezer to set.
- While the peanut butter eggs are setting in the freezer, melt the dark chocolate chips in a double boiler. Alternatively, you can melt them in the microwave using 30-second intervals. Stir until smooth.
- Remove the the peanut butter eggs from the freezer, and use a spoon to spread the melted chocolate over the top of each one. The chocolate may set very quickly if the eggs are cold from the freezer, but if it's not firming up quickly enough for you, just place the pan back in the freezer for a few minutes.
- Once the chocolate is firm on the top, flip the eggs over and coat the other side with chocolate, too. While the chocolate still looks wet, you can sprinkle on a few colorful sprinkles, if you'd like to. (Or try some flaky sea salt!)
- Place the chocolate peanut butter eggs in the freezer to firm up for at least 10 more minutes, and then they are ready to serve. These will soften at room temperature, so store them in an airtight container in your fridge (for a softer bite) or the freezer (for more crunch) and serve them chilled. Peanut butter eggs will keep for up to 2 weeks in the fridge, or up to 6 months in the freezer.
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Notes
Nutrition
If you try these homemade Reese’s eggs, please leave a comment and star rating below letting me know how you like them!
Looks awesome! Thanks for “healthifying” these classic (of so bad for you) faves. 🙂
p.s. – you also have my 6 year old daughter and I addicted to Chia seeds! Chia Vanilla pudding is our favorite breakfast! We’ve been experimenting with other Chia recipes in our diets as well and love Chia Fresca drinks if we don’t have the pudding for breakfast. I can’t thank you enough for this addiction! (sorry for posting twice)
Getting some groceries this morning and will be including this in my easter prep later this afternoon! My kids are very excited to help make these as well! Thank you! I have to say ALL the recipies of yours we’ve tried have been a huge success!
I’m so glad to hear that! Thanks for letting me know, and I hope your kids enjoy making these, too!
My sweetie is obsessed with Reese’s peanut butter cups, but I try to discourage him from eating them because of all the yucky ingredients. I’m going to have to try these!
Can I omit the coconut flour?
I’ve made these before using coconut oil, instead of coconut flour, if you want to try that, but it is much more difficult to shape the eggs and they are not as authentic in texture. You need to add something to the peanut butter to make the middles solidify, and coconut flour is the most similar in texture to powdered sugar, which is why it works so well!
If you find another substitute that works, please share!
I substituted white rice flour for the coconut flour and they turned out great! 🙂
I just found your blog after going gluten-free for health reasons and LOVE it! 🙂 THANK YOU!!!
LOVEEEE Cadbury Creme Eggs!!!!
Oh my these look delicious! I have been craving peanut butter lately and bought a fresh pure peanut butter that is so delicious, I may have to try making some of these lol!
Growing up near Detroit, the Sanders chocolate birds nest with jelly beans eggs was/is a favorite seasonal treat. I think the nest is made from coconut and a crispy rich cereal. I still buy one for each of my children (and me 🙂
Oh my goodness, these look divine…peanut butter and chocolate is a favorite combo, but Easter is one of those holidays where I don’t make anything in particular.
Recently, I’ve been trying new recipes with the hopes of posting them…but they haven’t quite been post worthy. I know you’ve talked about flops before and I’m wondering if you can share how you maintain balance between taste testing/recipe creating with your regular meals and not feeling like you’ve eaten too much or caused digestive issues?
Thanks! xo
Cadbury Cream Eggs are my vice so I fully support you trying to create a healthy substitute! I’m excited to try these out, they look delicious 🙂