Healthy Chocolate Peanut Butter Eggs
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Published Mar 10, 2023, Updated May 05, 2023
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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.
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!
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 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.
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.
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.
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
- 4-Ingredient Samoas
- 5-Ingredient Healthier Peanut Butter Cups
- Snickers Stuffed Dates
- Healthy Twix Bars
- Healthy Almond Joy Bars
- Frozen Cottage Cheese Bark
- Trail Mix Coconut Butter Cups
- Healthy Cookie Dough Bites
- Healthy No Bake Cookies
- Chocolate Peanut Butter Banana Bites
- Healthy Peanut Butter Balls
- Healthier Butterfingers
Be sure to check out all of my Easter recipes as well as the full collection of dessert recipes on EBF!
Healthy Chocolate Peanut Butter Eggs
Ingredients
PB Filling Option 1
- ½ cup natural peanut butter
- 2 Tablespoons coconut flour
- 1 ½ Tablespoons maple syrup
- pinch of sea salt
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
- 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: Combine peanut butter, coconut flour, maple syrup and sea salt in a medium bowl until dough is formed.
- Filling option 2:Â 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.
- 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. 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.
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
healthy peanut butter cups -Can I use roasted peanuts and make them into flour by using my food processor?
I’m sure that would be just fine! Just make sure not to over process otherwise it’ll start to turn into peanut butter. 🙂
Hi! Wondering what I can sub for the coconut flour? I know it absorbs more liquid than other flours; maybe oat flour?
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!
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!
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!
Hi!
Just wondering if these could be made with sun butter or nut alternative due to allergies?
Thanks!
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!
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!
Yay! So glad these were a hit, Christina! Thank you for making them and coming back to leave a review, I really appreciate it.
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.
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!