Have a healthy Easter treat with these homemade healthy chocolate peanut butter eggs! They’re naturally sweetened, vegan and gluten-free.
So… I recently discovered that you can make chocolate from cocoa/cacao powder and coconut oil. It’s basically like a healthy homemade chocolate magic shell.
I know I’m late to the party. I’ve seen others post about using coconut oil to make chocolate for a while now but I wasn’t so sure about it. Would it really taste good? Was it truly as easy as everyone made it seem? I finally decided to experiment for myself and guess what? It’s SUPER simple and it tastes pretty darn good — even when sweetened with only a tad bit of stevia and maple syrup. I’m sold!
Now I want to cover everything in coconut oil chocolate and eat it every day.
Once I figured out that coconut oil chocolate is legit, I naturally decided to combine it with a little peanut butter. I mean, why wouldn’t you? Chocolate + peanut butter = the best combo ever! And since Easter is right around the corner, I couldn’t resist making healthy chocolate peanut butter eggs!
I’ve experimented with two different peanut butter fillings. The first 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 wasn’t sure how it would turn out but I ended up loving the consistency. The dates were a great addition!
The second filling option 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.
So the peanut butter filling option is up to you! You can keep things a bit lighter and opt for the powdered peanut butter filling or go with option two and use real peanut butter, maple and coconut flour to create the filling. Both are great!
With only a tad bit of sugar from natural sources, as well as a little protein from the peanut flour, these eggs are a much healthier treat for filling up those Easter baskets.
If you make these healthy chocolate peanut butter eggs be sure to leave a comment and star rating letting me know how they turned out! Your feedback is so helpful for the EBF team and other EBF readers.
Filling option 1: 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).
Filling option 2: 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 piece of parchment paper on a plate and freeze for about an hour.
Once your peanut butter eggs are frozen, combine cocoa powder, melted coconut oil, stevia and maple syrup to make the chocolate for dipping. Remove frozen peanut butter eggs from freezer, dip each (one by one) into the chocolate to cover. If you have any leftover chocolate after dipping all the eggs, you can drizzle it over the eggs like I did. 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.
**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.
Serving Size:1 egg with filling option 1
Keywords: peanut butter eggs
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