Peanut Butter Eggs

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Homemade Peanut Butter Eggs are quick and easy to make, and taste even better than the store-bought version. All you need is 5 simple ingredients to get started!

homemade peanut butter eggs with salt on top

Ingredients You’ll Need

To give these peanut butter eggs a thick, rich center, you’ll need to use more than just peanut butter in the middle. I think the combination below works perfectly!

  • Peanut Butter
  • Coconut flour (or almond flour; see substitutions below)
  • Maple syrup
  • Pinch of salt

The coconut flour helps absorb some of the moisture, making a thick, chewy peanut butter middle that resembles the candy you’d buy at the store.

How to Make Peanut Butter Eggs

To make peanut butter eggs, you’ll stir together the peanut butter, coconut flour, maple syrup and salt.

peanut butter filling ingredients mixed together

I like to keep stirring until the batter looks thicker. It should have a texture similar to cookie dough, or even play-doh.

Scoop the dough using a tablespoon and drop it on to a lined baking sheet. You should get about 7 pieces from this recipe, so feel free to double or triple it, if you need to make more!

peanut butter shaped eggs

Use your fingers to flatten and shape each piece into an egg. If you have a cookie cutter, you can use the same method I use in my Peanut Butter Hearts tutorial, instead.

Place the pan of peanut butter eggs in the freezer to firm up. While they are chilling, you can melt the dark chocolate.

melted chocolate added to peanut butter eggs

Remove the peanut butter eggs from the freezer, then use a spoon to spread the melted dark chocolate on top.

The chocolate will firm up when it touches the cold peanut butter eggs. (If the chocolate isn’t firming up quickly, just place the pan back in the freezer until the chocolate is solid.)

peanut butter eggs flipped over

Flip the eggs over and coat the other side with chocolate. Sprinkle one side with a little sea salt on top, if you like, too. I use any extra dark chocolate to drizzle on top to make the eggs look fancier.

Store the eggs in the fridge until you are ready to serve. They will melt if you leave them at room temperature for too long, but they have a great taste and texture straight from the fridge.

extra chocolate and salt added to eggs

Substitutions

Need to try something else? Here’s my best guess at substitutions.

Coconut flour. You can make this recipe using a 1/4 cup of blanched almond flour instead of the 1 tablespoon of coconut flour, with pretty good results. I don’t know how this recipe will work with other varieties of flour. (It’s not recommended that you eat raw flour, FYI.)

Maple Syrup. If you don’t have maple syrup, you can probably replace it with 1 tablespoon of honey. I’m not sure how a granulated sugar would work with this, since there’s no heat involved to help the sugar dissolve.

Dark chocolate. I use store-bought dark chocolate for convenience, but you can also make your own chocolate coating for a naturally-sweeteend option.

peanut butter egg cut in half to show filling

More Homemade Candy Recipes:

peanut butter eggs stacked with black background

peanut butter eggs on parchment paper
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5 from 29 votes

Peanut Butter Eggs

Peanut butter eggs are made with just 5 simple ingredients, and taste better than the kind you'd buy at the store! All you need is a few minutes to make them.
Course Dessert
Cuisine vegan
Keyword peanut butter eggs
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Servings 7
Calories 197kcal

Ingredients

Instructions

  • In a medium bowl, combine the peanut butter, maple syrup, coconut flour, and salt. Mix well, until a uniform batter is formed.
    peanut butter filling ingredients mixed together
  • Line a baking sheet or plate with parchment paper. Use a tablespoon to scoop the batter into 7 balls. Use your hands to press and shape each ball into an egg-like shape. Place the pan of penaut butter eggs in the freezer to set.
    peanut butter shaped eggs
  • While the peanut butter middles are setting in the freezer, melt the dark chocolate chips. Stir until smooth.
    melted dark chocolate chips in bowl
  • 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, or you can place the pan back in the freezer for a few minutes to help the chocolate set.
    melted chocolate added to peanut butter eggs
  • Flip the eggs over and coat the other side with chocolate, too.
    peanut butter eggs flipped over
  • Use any remaining melted chocolate to drizzle over the top, and sprinkle one side with flaky sea salt, if you'd like to. Serve chilled from the fridge. Peanut butter eggs will keep for up to 2 weeks in the fridge, or up to 6 months in the freezer.
    extra chocolate and salt added to eggs

Video

Notes

Nutrition information is for 1 of 7 pieces. This is automatically calculated, and is just an estimate not a guarantee. For accurate results, use the labels on your ingredients at home.
For a lower-calorie treat, you can make these half the size and make double the amount!
If you need to replace the coconut flour, you can try 1/4 cup of almond flour instead. I haven't tested this with other varieties of flour.

Nutrition

Calories: 197kcal | Carbohydrates: 15g | Protein: 6g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 1mg | Sodium: 184mg | Potassium: 214mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg

If you try these Peanut Butter Eggs, please leave a comment and rating below letting me know how you like them! And if you make any modifications, I’d love to hear about those, too.

Reader Feedback: What’s your favorite seasonal candy? Let me know if you have any other recipe requests!

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Comments

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. 🙂

Kasie Kolosik

Wow. These were so good! Truthfully they tasted just like the famous peanut butter cups. What a treat!

Erin

Sooo satisfying and guilt free! Loved how easy they were to make too! I opted for the 12 smaller eggs!

Becca

Delicious and SO easy to make! Quarantine has me trying out some new recipes to keep busy, so I finally bought some coconut flour. Made my first batch earlier this week. They were so good so I made two more tonight, to deliver to family for Easter!
The first batch made 12. Tonight I used a teaspoon to scoop the PB batter and yielded 15 per batch.

Christy

Made these for Easter this year. Super easy and tasty! I really wanted a treat, and these were perfect. I used crunchy peanut butter. Yum!

Natalia

Oh my goodness! It was so delicious!!! How do I not eat them all?? Thank you, Megan.

Bakernberner

Super easy, fast and yummy. I used sunflower seed butter, and the homemade chocolate coating. I like straight from freezer.

Andrea

These are my husband’s new favourite treat. My batch made 9 eggs so I used more chocolate to cover them but they are really very good. I had some white chocolate so I melted a little and added it as egg decoration swirls too.

Charlotta

These were delicious – and kept me from eating the Reese’s eggs that my kids got! So good! Thank you!

Aimee

Your dessert section looks so yummy. I’m vegan and love your selection of healthy desserts here. But I wonder when do you usually sneak in this sweets in your diet? Is it an after lunch treat or midday of after dinner?
I have a sweet tooth and I always crave for something sweet after a healthy dinner. I sometimes follow (if not most often your food combing) if that’s the case I don’t know when to have these yummy treats? What’s your advice on satisfying a sweet tooth?
Thank you in advance!

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