Peanut Butter Eggs

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!

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.

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!

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.

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.)

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.

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.

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

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5 from 28 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

Author Megan Gilmore

Ingredients

• 1/2 cup all-natural peanut butter
• 2 tablespoons pure maple syrup
• 1 tablespoon coconut flour
• 1/4 teaspoon sea salt
• 1/2 cup dark chocolate chips

Instructions

• In a medium 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 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.
  
• While the peanut butter middles are setting in the freezer, melt the dark chocolate chips. 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, or you can place the pan back in the freezer for a few minutes to help the chocolate set.
  
• Flip the eggs over and coat the other side with chocolate, too.
  
• 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.
  

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!