Healthy Chocolate Peanut Butter Eggs

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Enjoy a healthier Easter treat with these easy chocolate peanut butter eggs! They taste just like the Reese’s version, but are naturally sweetened, vegan and gluten-free.

I love my healthier peanut butter cups, but with Easter coming up I couldn’t resist making healthy chocolate peanut butter eggs!

Don’t get me wrong, I love Reese’s peanut butter eggs, but they’re made with processed sugar, dextrose, hydrogenated vegetable oil, skim milk, TBHQ and citric acid… no thank you!

This recipe is naturally sweetened, vegan and made with just a few simple real-food ingredients so they are a much healthier treat for filling up those Easter baskets.

A stack of chocolate peanut butter eggs.

For this recipe I experimented with two different peanut butter fillings. The first is a little more decadent because it uses real deal peanut butter and maple syrup, but it’s also easier because you don’t need a food processor… you just stir everything together in a bowl.

The second filling option is on the lighter side of things and uses powdered peanut butter or peanut flour, almond milk, dates and a little sea salt for the peanut butter center. I’m highlighting option 1 in the blog post, but I share both options below in the recipe!

For the chocolate coating I made a homemade chocolate magic shell from cocoa/cacao powder, coconut oil, a few drops of stevia and a touch of maple syrup. It’s SUPER simple and tastes pretty darn good!

Chocolate peanut butter eggs.

Why You’ll Love This Recipe

  • Chocolate + peanut butter = the best combo ever!
  • They’re a healthier Easter treat compared to store-bought candy.
  • Super easy to make with just a few simple ingredients.
  • Vegan, dairy-free, gluten-free + naturally sweetened.
Ingredients measured out to make Healthy Peanut Butter Eggs: coconut flour, peanut butter, sea salt, maple syrup, cocoa powder, coconut oil and liquid stevia.

Ingredients Needed

  • peanut butter – I prefer natural, drippy peanut butter that’s made with just 1 or 2 ingredients… peanuts and salt. You’ll also want to use natural, drippy peanut butter not a thick peanut butter spread. Some of my favorite brands are Wild Friends peanut butter and 365 organic creamy peanut butter. If you have a peanut allergy or nut allergy feel free to swap the peanut butter with your favorite seed or nut butter like almond butter, cashew butter, sunflower seed butter or tahini.
  • coconut flour – I love using Bob’s Red Mill coconut flour. I don’t recommend subbing for another flour because coconut flour soaks up a lot of liquid so you can’t easily sub 1:1 with another flour like almond flour, all-purpose flour, oat flour, etc.
  • maple syrup – the perfect natural sweetener for these chocolate eggs! Just make sure you’re using pure maple syrup and not pancake syrup, which is loaded with corn syrup… not the same thing! You should be able to easily swap the maple syrup for honey or agave if that’s what you have on hand.
  • sea salt – to bring all the flavors together.
  • chocolate coating – we’re making a super simple magic shell coating by combining cocoa powder, melted coconut oil, liquid stevia and maple syrup.
Collage of six photos showing the steps to make Healthy Peanut Butter Eggs: making peanut butter filling, forming into egg shapes, making chocolate coating and then dipping the peanut butter egg in the chocolate dip.

How to Make

Make filling: Combine peanut butter, coconut flour, maple syrup and sea salt in a medium bowl until dough is formed. Break off pieces (about 1-2 Tablespoons in size) and form into an egg shape. Place on a parchment-lined baking sheet and freeze for about an hour.

Make coating: Once your peanut butter eggs are frozen, combine cocoa powder, melted coconut oil, stevia and maple syrup in a small bowl. Remove frozen peanut butter eggs from the freezer, dip each (one by one) into the chocolate to cover. I like to use a fork for this to help any excess chocolate drip off. If you have any leftover chocolate after dipping all the eggs, you can drizzle it over the eggs like I did.

Freeze and enjoy: Place each egg back on the parchment paper and return to the freezer to harden for a few minutes. They freeze pretty solid but will thaw out quickly and be ready to eat within 1-2 minutes.

A stack of chocolate peanut butter eggs.

Tips For Success

  • Use melted coconut oil: Make sure you’re using melted coconut oil for the coating. If your coconut oil is solid, just pop it in the microwave for a few seconds to melt.
  • Use parchment paper: Place the eggs on a plate or baking sheet that has been lined with parchment paper. This will make it easy to remove the eggs without sticking once they harden in the freezer.
  • Skip the homemade coating: If you’re not inclined to make your own chocolate shell coating you can always dip and coat the eggs with melted dark chocolate chips. Just melt about 1/3 cup chocolate chips with 1 teaspoon coconut oil and follow the instructions below for dipping.
  • Use a cookie scoop: To make the peanut butter mixture into egg shapes, consider using a cookie scoop. This will give you consistent and uniform sizes and will also make the process quicker and easier.
  • Avoid over-dipping: When dipping the peanut butter eggs in the chocolate coating, be sure not to over-dip them. Doing so will result in a thick layer of chocolate, which can be overwhelming and take away from the peanut butter flavor.
  • Experiment with toppings: If desired, you can add toppings to the healthy chocolate peanut butter eggs before the chocolate sets. Try crushed nuts, sprinkles or a sprinkle of flaked sea salt for added flavor and texture.
Healthy chocolate peanut butter eggs.

How to Store Leftovers

Make sure to store these chocolate peanut butter eggs in an airtight container in the fridge or freezer for storage. They melt easily because of the coconut oil. They will stay fresh for about 1 week in the fridge or up to 3 months in the freezer.

I like to store them in my Stasher bags in the freezer. Whenever I need a sweet treat I pull one out and let it thaw for 1-2 minutes before eating.

More Simple Desserts to Try

Be sure to check out all of my Easter recipes as well as the full collection of dessert recipes on EBF!

4.86 from 14 votes

Healthy Chocolate Peanut Butter Eggs

Enjoy a healthier Easter treat with these easy chocolate peanut butter eggs! They taste just like the Reese's version, but are naturally sweetened, vegan and gluten-free.
Prep Time: 20 minutes
Chill Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8

Ingredients  

PB Filling Option 1

PB Filling Option 2

  • ½ cup powdered peanut butter,
  • ¼ cup unsweetened vanilla almond milk
  • 3 pitted medjool dates, roughly chopped
  • ¼ teaspoon sea salt

Chocolate Coating

Instructions 

  • Filling option 1: Combine peanut butter, coconut flour, maple syrup and sea salt in a medium bowl until dough is formed.
    Peanut butter mixture in a bowl.
  • Filling option 2: Place almond milk, peanut flour, dates and salt into your food processor and process until a ball of dough forms (about 1 minute or so).
  • Break off pieces (about 1-2 Tablespoons in size) and form into an egg shape. Place on a parchment lined baking sheet or plate and freeze for about an hour.
    Peanut butter mixture molded into 8 egg shaped pieces.
  • Once your peanut butter eggs are frozen, combine cocoa powder, melted coconut oil, stevia and maple syrup to make the chocolate for dipping.
    Whisking together chocolate coating.
  • Remove frozen peanut butter eggs from freezer, dip each (one by one) into the chocolate to cover. I like to use a fork for this so help any excess chocolate drip off. If you have any leftover chocolate after dipping all the eggs, you can drizzle it over the eggs like I did.
    Dipping peanut butter eggs into chocolate.
  • Place each back on the parchment paper and return to the freezer to harden. They’ll be ready to enjoy within a few minutes of freezing. Store any leftovers in the freezer and remove a few minutes before eating. They freeze pretty solid but will thaw out quickly and be ready to eat within 1-2 minutes.

Video

Notes

  • If you’re not inclined to make your own coconut oil chocolate you can always dip and coat the eggs with melted chocolate chips. Just melt your chocolate chips (about 1/3 cup) with 1 teaspoon coconut oil and follow the instructions above for dipping.

Nutrition

Serving: 1egg with filling option 1 | Calories: 164kcal | Carbohydrates: 11g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Sodium: 20mg | Potassium: 101mg | Fiber: 1g | Sugar: 5g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Keyword: chocolate peanut butter eggs
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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47 Comments

  1. 5 stars
    healthy peanut butter cups -Can I use roasted peanuts and make them into flour by using my food processor?

    1. I’m sure that would be just fine! Just make sure not to over process otherwise it’ll start to turn into peanut butter. 🙂

  2. Hi! Wondering what I can sub for the coconut flour? I know it absorbs more liquid than other flours; maybe oat flour?

    1. Hey Dee – I haven’t tried a sub for the coconut flour, so I’m not entirely sure. Someone said she used almond flour and it worked, so I bet oat flour would work too. You’d need to use more flour though. The typical ratio with coconut flour to other flours is 1:4. Let me know if you end up making these and how they turn out!

  3. 5 stars
    Hello Brittany! I just wanted to say that we made these today using option 1 and melted Enjoy Life dark chocolate chips. They are easy and so delicious! Thank you so much for sharing this recipe!

    1. Woo!! That makes me so happy to hear. So glad these turned out for you. Thanks for coming back to leave a review, Christina. I so appreciate it!

    1. Hi, Cheri! I haven’t tried it yet, but it should work! You’ll have to follow the 2nd filling option and just swap in sunbutter for peanut butter. Let me know how they turn out!

  4. 5 stars
    This was so easy! Obviously mine didn’t looked as beautiful as yours, but they were delicious! I used the PB option and did t have stevia so I used a teaspoon of honey in the dipping chocolate. Perfect Easter treat!

    1. Yay! So glad these were a hit, Christina! Thank you for making them and coming back to leave a review, I really appreciate it.

  5. 5 stars
    I made these for easter and we all just loved them and didn’t feel guilty eating them. I love your recipes. thank you for keeping us healthier.

    1. Ah yay! I am excited to hear that you all made and loved these pb egg. Thank you so much for sharing your review + star rating, it means so much to me!

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