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.
Chocolate Peanut Butter Eggs
Homemade Chocolate Peanut Butter Eggs taste better than the kind you’d buy at the store! All you need is 5 simple ingredients to make them.
Servings:
Instructions
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In a mixing bowl, combine the peanut butter, maple syrup, coconut flour, and salt. Mix well, until a uniform batter is formed.
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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.
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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.
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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.
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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!)
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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.
Notes
If you need to replace the coconut flour, you can try using 1/4 cup of almond flour instead. I haven’t tested this with any other varieties of flour, but feel free to experiment with it.
Nutrition
Calories: 141kcal, Carbohydrates: 10g, Protein: 3g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.003g, Cholesterol: 0.3mg, Sodium: 98mg, Potassium: 146mg, Fiber: 2g, Sugar: 6g, Vitamin A: 4IU, Calcium: 17mg, Iron: 2mg
If you try these homemade Reese’s eggs, please leave a comment and star rating below letting me know how you like them!