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These healthy peanut butter eggs taste like Reese’s eggs but have a shorter ingredient list and extra protein in each bite. They are naturally gluten-free and easy to make!
Ingredients You’ll Need
The peanut butter filling is made with 4 simple ingredients: peanut butter, maple syrup, collagen (for added protein), and salt. If you don’t want to use collagen, check out the substitution ideas I’ve tested with almond and coconut flour.
Dark chocolate chips will create the outer coating for these Easter-inspired candies. (Use dairy-free or semi-sweet chocolate chips, if you prefer.)
How to Make Chocolate Peanut Butter Eggs
Line a baking sheet with parchment paper, then combine the peanut butter, collagen, maple syrup, and sea salt in a medium bowl.
(See the printable recipe below for the full measurements.)
Substitution Tip
If you don’t want to use collagen, substitute a quarter cup of blanched almond flour or one tablespoon of coconut flour. These swaps will make the recipe vegan and vegetarian-friendly.
Stir the peanut butter mixture together until it resembles dough. Then, use a cookie scoop (about 1 1/2 tablespoons) to scoop the dough and roll it into a ball between your hands.
Place the ball on the parchment-lined pan, and repeat until you’ve made roughly 10 to 11 balls.
Use your fingers to flatten the ball on the parchment-lined baking sheet, shaping it into an egg shape as you work. You’re basically making an oval shape that is slightly more narrow at the top and wider at the bottom.
You can make these as thick or thin as you prefer.
Once you’ve shaped the eggs, place the pan in the freezer to chill. Now, you can make a double boiler by adding an inch of water to a small saucepan. Bring the water to a boil, then cover the pot with a heat-safe bowl that snugly covers the top.
Add the dark chocolate chips to the bowl. The steam from below will gently melt them. Stir until the melted chocolate looks smooth. (Note: If the chocolate seems too thick, add 1/2 teaspoon of coconut oil to help thin the texture. This will make them less stable at room temperature, so I try to avoid it.)
Remove the peanut butter eggs from the freezer and use a spoon to drizzle and spread the melted chocolate over the top and sides of each egg.
The chocolate will start to firm up quickly since the peanut butter is cold, so I find this method easier than dipping it into a bowl of chocolate with a fork. But cover them however feels easiest for you!
Freeze these for 5 minutes to help the cholate harden quickly. Then fip them over and coat the other side in melted chocolate. Return the pan to the freezer until they are firm, about 10 more minutes.
These peanut butter eggs are ready to serve as soon as the chocolate has hardened. If you did not add coconut oil to the chocolate, these can be served at room temperature.
Or, chill them in the fridge for a firmer dessert.
Looking for more healthy desserts? Try Protein Brownies, fruit-sweetened Crispy Peanut Butter Balls, or Protein Rice Crispy Treats.
Ingredients
- ½ cup all-natural peanut butter
- 2 tablespoons pure maple syrup
- ¼ cup unflavored collagen peptides (see notes for swaps)
- ⅛ teaspoon sea salt
- ¾ cup dark chocolate chips
Instructions
- In a mixing bowl, combine the peanut butter, maple syrup, collagen, and salt. Mix well until the dough looks thick and uniform.
- Line a baking sheet or plate with parchment paper. Use a tablespoon to scoop the dough and roll it into a 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. (If the chocolate seems too thick to work with, you can add up to a teaspoon of coconut oil to thin out the texture. This will make them melt faster at room temperature, so keep that in mind.)
- 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.
Video
Notes
Nutrition
If you try these copycat Reese’s peanut butter eggs, please leave a comment and star rating below, letting me know how you like them.
Great idea Megan! And as always, so simple! We’ll substitute almond butter for peanut butter (allergens!), which I’m sure won’t harm things in the least.
oh thx so much, these are the better version of beanutbutterballs that i havend’t had the time to figure out myself:-) going to make them tomorrow:-)
Peepsters (NOT peeps…ew) are by far my favorite Easter candy. In fact, I wrote a post about them on my little blog: balancewithhope.blogspot.com
A “healthy” creme center would be hard to achieve….but maybe doable using something similar to your homemade sweetened condensed coconut milk…hmmm now you’ve got me thinking… 😉
Oops, here’s the link to my bloggie: BalanceWithHope/peepsters
I think you’re my new favorite blogger! I use real maple syrup and coconut oil for baking because of gluten-intolerances, sugar-issues, and dairy-allergies. My family loved your chocolate donuts and I’m making these right now =) Thank you!
I have recently discovered your blog and LOVE it!
I also found another blog with good recipes, including one for Cadbury Eggs! Here’s the link: http://chocolatecoveredkatie.com/2013/03/20/healthy-cadbury-creme-eggs/
Perhaps some inspiration?
Thanks again for all your yumminess!
These look GREAT! I was going to make your paleo chocolate chip cookies for easter, but now I don’t know what to make… dilemma… I’ll probably just have to make both.. 🙂
Easter Candy I Miss: I loved those birds nests made with chow mein noodles and peanut butter!
I dont have coconut flour, could I use almond instead?
Coconut flour and almond flour are not interchangeable– you’d probably have to add a lot more almond flour to achieve a similar texture, and I’m not sure how that would affect the final taste and texture. Please let us know if you have any success!
These look devine, thanks! I read you want to tackle a cadbury egg recipe and I saw that fitsugar just posted a recipe yesterday for them! http://www.fitsugar.com/Vegan-Cadbury-Egg-Recipe-28874761?spi_source=www.fitsugar.com&spi_campaign=tagalert&spi_medium=email
These look amazing! Peanut butter cups are my favorite thing ever! Totally making this recipe 🙂