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.
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.
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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.
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!
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! 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!
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. 🙂