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
A healthier alternative to the popular Easter candy!
- 1/2 cup organic , natural peanut butter (creamy or crunchy, your choice)
- 2 tablespoons pure maple syrup
- 1 tablespoon coconut flour
- 1/4 teaspoon of sea salt (add only if your peanut butter is unsalted)
- 1/2 cup dark chocolate chips
- 1 teaspoon coconut oil
- 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.
For best texture, store and serve directly from the freezer. The chocolate will soften if left at room temperature for too long.
Per Serving: Calories: 230, Fat: 15g, Carbohydrates: 17g, Fiber: 2g, Protein: 6g
Recipe Notes:
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.
Enjoy!
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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.)
Gina
These were Amazing! My husband loved them my kids loved them. Way better then any store bought peanut butter and chocolate candy!!!
Kirsty
Hi Megan,
Do you think I could use ground almonds rather than coconut flour or would that upset the taste too much…?
Thanks!
Megan
I’m not sure– coconut flour is very absorbent, so I think you’d need to use more almond meal to achieve a similar texture. Let us know if you have any luck!
Abby
These received RAVE reviews at our family Easter dinner! Even my husband who loves Reese cups said he liked them better than Reeses! I’m making them again but trying a ball shape 🙂 thank you so much!
Jennifer
Your website is terrific! We tell all our friends! Can this recipe be doubled as is, or does there need to be any adjustments?
Emily
Can i sub the maple syrup for honey?
Noelle
These were soooo good! I didn’t have coconut flour so I ground up some shredded coconut and they turned out just fine. Thank you for sharing!
Ivanete Lima
Can I use honey instead of maple syrup. It’s not easy to find it here, in Brazil.
Thanks
Megan Gilmore
Yes, I think so! Honey is a little sweeter than maple syrup, so you might want to use a little less– just taste the mixture as you go.
Angela @ Food Angel
Oh my! These look dangerous to keep around 😉 I love Justin’s peanut butter cups, especially the dark chocolate, so these would be perfect for me for Easter!
Kelli
Wondering if I could sub xylitol for the syrup. Since one is solid and the other liquid I’m wondering if I’d have to add a little melted coconut oil to make up for the difference in moisture?
Alice
These are so good, my favorite combination. I used rice flour instead of coconut, it was fine. I forgot the sea salt in the peanut butter so I sprinkled it on the melted chocolate and it was delicious. Thanks!!!!
Erica
I just made these and they’re sitting in the freezer, but I realized I forgot to use coconut oil in the chocolate! Will they still turn out ok?
Megan Gilmore
Yes, they should be fine!
Missy Jo
Thank you for this recipe! I just made these and they are wonderful…..don’t look as pretty as your’s, but I tried. I didn’t have chocolate chips, but I had a bar of Ghirardelli 100% Cacao unsweetened chocolate that I melted with the coconut oil and I added some drops of liquid stevia…..I only knew I could do this because I’m learning how to cook from you. So thankful for everything you do on here and that book can’t get here fast enough! Another great recipe so that I don’t feel left out when my family is eating their unhealthy chocolate eggs 🙂
Deb
Amazing! Delish! I just started weaning off sugar and eating clean, this saved the day. It stopped a grocery store run for what was sure to be a blowout junk fest! I used pure almond butter and almond flour since I didn’t have raw peanut butter and coconut flour.
Casey
These are soo good! Never buying reese’s ever again – my new favorite thing. Thanks!! Definitely a fan 🙂
Colleen
It’s no where near Easter but I am chugging through the recipes of yours that look doable to me, and this one is one of the best, and easiest! This was the first time I got to use coconut flour, I love the idea of using that and no powdered sugar. I doubled the batch and got 13 egg shapes, then just dumped homemade chocolate on top, so they didn’t look as pretty as yours, but tasted better than real Reese’s eggs, my husband said so!
E.
Thanks for this! Question: I’d prefer to use coconut sugar, so how much of that would I use instead of the maple syrup?
Donna
I did a test run with these last week, substituting cashew butter for peanut butter, and they were easy to make and tasted amazing. Made a triple batch today (18 eggs) for my son’s Easter party and will be making a similar version (with ghee) again as cashew butter balls around Christmas.
Melissa
Mmmmmmmmmmmm…. These are delicious! I made them for my daughter for Easter, but I think I’ll have to make more for her because I made them too early and I can’t stop eating them!!!
Eden Passante
These are the best and I love that you found a healthier way to make them! Need to try this ASAP!
Archana
What can I substitute for the coconut flour? I make your peanut butter cup recipe every so often, but I think these will be more the texture of Reese’s pb cups.
Charis
Thanks for the great recipe! It is my go-to when the chocolate-PB craving hits! Creamy, peanut-buttery and just the perfect balance of sweet and salty.
TT
I was going to make these for Easter. How far in advance could I make them?
Mali
Would agave work for this recipe instead of maple syrup?
Jenna
I was feeling lazy (and hangry), so I modified the recipe like this:
I had about 1/2 c of peanut butter left in the jar, so I left it right where it was, added the maple syrup, almond meal (for coconut flour, because that was what I had), and chocolate chips to the jar. Mixed it up, and ate it with a spoon. It was delicious!
It wasn’t quite as presentable or egg-like, but it is certainly something I would do again in a pinch/sweet craving.
Thanks!
Jack @ BBQ Recipez
I have only tried peanut butter eggs a few times in my life, but I have loved them every time. While it may be challenging, I want to try making my own. These look too easy and delicious to pass up!
Austyn
I’ve been looking for a recipe just like this! Thanks for posting!
Katie
Delicious! I eyeballed the ingredients for the filling (omitted the salt), and used only 1 TB maple syrup.
Daniela
These are delicious! I made them 1/2 the size for a small sweet treat. Will be making another big batch for Easter. Thank you!
Cadie
Easy and delicious!
Cb
Hello! What can be used in place of coconut flour? Is this simply used as a thickener?
Megan Gilmore
Yes, it gives it the powdered sugar texture like the store bought version. I think you could use almond flour in its place, but you’ll probably need a little more of it.
Jazzmin
When melted my chocolate chips weren’t runny enough to dip the eggs into. Is coconut oil maybe missing from the ingredients list? I suspect that’s the issue since you mentioned the chocolate will get runny if left at room temperature, which wouldn’t happen with just chocolate chips.
Naomi
These look amazing! I wonder if you could use less maple syrup? Does it help the Pb “dough” form?
Megan Gilmore
You can always try to use less and see what happens! Since it’s a no-bake recipe, you can always adjust as you go. 🙂