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7 chocolate peanut butter eggs on a wooden board. One egg is cut open to view peanut butter filling.
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4.80 from 10 votes

Homemade Chocolate Peanut Butter Eggs

Have a healthy Easter treat with these homemade chocolate peanut butter eggs! They're naturally sweetened, vegan and gluten-free.
Prep Time20 mins
Course: Dessert
Cuisine: American
Keyword: peanut butter eggs
Servings: 8
Calories: 95kcal


PB Filling Option 1

PB Filling Option 2

Chocolate Coating


  • 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: 1egg with filling option 1 | Calories: 95kcal | Carbohydrates: 6g | Protein: 5g | Fat: 6g | Fiber: 2g | Sugar: 3g