Homemade Healthy Chocolate Peanut Butter Eggs

GF V

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!

Hand holding a homemade chocolate peanut butter egg drizzled with chocolate.

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.

Six homemade chocolate peanut butter eggs drizzled with chocolate on a wood board. Dish cloth beside the board.

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!

7 chocolate peanut butter eggs on a wooden board. One egg is cut open to view peanut butter filling.

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.

Homemade Chocolate Peanut Butter Eggs

5 from 6 votes
Have a healthy Easter treat with these homemade chocolate peanut butter eggs! They’re naturally sweetened, vegan and gluten-free.
7 chocolate peanut butter eggs on a wooden board. One egg is cut open to view peanut butter filling.
Prep Time 20 minutes
Servings 8

Ingredients

PB Filling Option 1

  • ½ cup peanut flour, I use Protein Plus
  • ¼ cup unsweetened vanilla almond milk
  • 3 pitted medjool dates, roughly chopped
  • ¼ teaspoon sea salt

PB Filling Option 2

  • ½ cup natural peanut butter
  • 2 Tablespoons coconut flour
  • 1 1/2 Tablespoons maple syrup
  • pinch of sea salt

Chocolate Coating

  • 2 ½ Tablespoons cocoa powder
  • 2 ½ Tablespoons melted coconut oil
  • 8 drops of liquid stevia
  • 1 ½ teaspoons maple syrup

Instructions
 

  • 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.

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: 95kcal Carbohydrates: 6g Protein: 5g Fat: 6g Fiber: 2g Sugar: 3g
Course: Dessert
Cuisine: American
Keyword: peanut butter eggs

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    41 comments
    1. Christina
      April 3, 2021 AT 9:07 pm

      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. Brittany Mullins
        April 3, 2021 AT 11:11 pm

        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!

    2. Dee
      March 31, 2021 AT 11:09 am

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

      1. Brittany Mullins
        March 31, 2021 AT 7:22 pm

        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. Sharelle D
      March 30, 2021 AT 8:51 am

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

      1. Brittany Mullins
        March 30, 2021 AT 11:53 pm

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

    4. Jennifer B
      April 12, 2020 AT 9:37 am

      5 stars
      Awesome recipe! Made these for my teen daughter who was recently diagnosed with significant food allergies including dairy, gluten, rice, soy, and processed foods. Reece’s cups were her favorite treat. I made these using “safe” ingredients and she loves them!
      Thank you for all of your recipes and helping bring hope to my daughter in the form of yummy recipes!! ❤️

      1. Brittany Mullins
        April 13, 2020 AT 10:29 pm

        Ahh that makes me so happy to hear, Jennifer. I’m so glad your daughter loved these PB eggs! I also have these 5-ingredient PB cups you should try since she loves Reese’s. 🙂 Thanks for trying my recipe and for coming back to leave a comment and star rating. I so appreciate it!!

    5. Emily
      April 9, 2020 AT 5:43 pm

      5 stars
      I made these with almond flour since I didn’t have coconut flour and I thought they were delish! Definitely added more, but it worked. Not sure how yours turned out so pretty as mine did not 😂 but I made them with my toddler and she loved them too.

Parchment paper lined with protein balls.

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