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.Â
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Have a healthy Easter treat with these homemade chocolate peanut butter eggs! They’re naturally sweetened, vegan and gluten-free.
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:Â 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 Size: 1 egg with filling option 1
- Calories: 95
- Sugar: 3g
- Fat: 6g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 5g
Keywords: peanut butter eggs
Hillary | Nutrition Nut on the Run says
And you even have a robin egg blue manicure 😉
Brittany Mullins says
Haha, yes! So festive. 🙂
Julie says
These look amazing! The only thing I would change is the almond breeze almond milk due to the carageenan. Trader Joe’s refrigerated almond milk doesn’t contain any though luckily. Otherwise can’t wait to make these!
Kate @ Coffee with Kate says
Making these asap!! I’ve got a bunch of peanut flour I never know what to do with. Like you, i recently discovered homemade chocolate with coconut oil. http://www.coffeewithkate.com/2014/02/27/homemade-chocolate-4-ingredientsdairy-free/.‎
So easy and seems much better for you than store-bought, although I am curious about the Enjoy Life chocolate chips. Have to try soon!
I used Stevia but am planning on using maple syrup next time as sweetener!
★★★
Brittany Mullins says
Your homemade chocolate looks lovely!
I love Enjoy Life Chocolate Chips and they would work well for this recipe too — just melt them and dip the pb eggs in.
allie@sweetpotatobites says
These look great! I love PB eggs and this is so much healthier than a regular reese’s PB egg.
Brittany Mullins says
Definitely. A regular chocolate pb egg has 170 calories and 16 grams of sugar!!
GiGi Eats says
Oh no no no! The combo of chocolate and peanut butter is better than…. Dare I say it, SEX! LOL!
★★★★★
Brittany Mullins says
haha! It is PRETTY good. 😉
Nicole says
1. this post completes my life.
2. you were def not that late to the party – you posting about using coconut oil to make chocolate was the 1st time I’ve heard of it (oh the possibilities)!
thanks for sharing! <3
Brittany Mullins says
Thanks for making me feel better and glad that you now know about coconut oil chocolate too. 🙂
purelytwins says
can you send us some, haha look amazing! nothing beats chocolate and PB 🙂
Brittany Mullins says
oh man, if I had any left over I would totally send you girls some!
emma @ be mom strong says
yay you posted this recipe! You’ve had me thinking about it since we talked! Just in time for me to go down to Charleston for Easter and actually contribute something healthy (or at least healthier than all the jellybeans!)
Brittany Mullins says
Yes, these would be perfect!
elizabeth e says
these look amazing! i had no idea you could make chocolate with coconut oil. since its so healthy, you can eat it all the time, right?
Brittany Mullins says
My thoughts exactly. 🙂
Kacie says
These look delicious! Do you think you could use powdered peanut butter, such as PB2, rather than peanut flour?
Brittany Mullins says
Yes, definitely. Peanut flour and powdered peanut butter are the same thing. I think PB2 might have some salt added so you can probably leave that out of the recipe.
char eats greens says
Great idea! Need to try this out 🙂
Hailey says
YUM! Love it. I recently made some “caramels” (not yet posted) with coconut oil. Really starting to believe coconut can be added to anything this includes my face as moisturizer 😉
Jess Poe says
OMG…I just made these. I’m trying to limit myself to one tonight but I can’t stop thinking about them. haha, great recipe!
Brittany Mullins says
I know how you feel!! Thanks so much for trying the recipe.
M. Baker says
I can’t find peanut flour anywhere (sprouts, central market, Trader Joe’s)! I have peanut powder. Can I use that? Would it be the same amount, 1/2 cup of peanut powder?
Brittany Mullins says
Yes! Peanut powder will definitely work. And yes, use the same amount. Sorry for the confusion.
Adele Erving says
I’m new to your blog. Glad I found you.
Jessica says
Wow this looks great! Is there any substitute for liquid stevia?
Brittany Mullins says
Yes. You can use more maple. Just taste as you go and add enough to make the chocolate as sweet as you’d like it.