Peanut Butter Easter Eggs
These homemade peanut butter Easter eggs are one of our favorite healthier Easter treats. They have the creamy peanut butter center and rich chocolate coating everyone loves, but they’re made with simple whole food ingredients instead of the long ingredient lists found in store-bought candy. This easy no-bake recipe is perfect for making a fun homemade Easter dessert while keeping ingredients simple and clean.
Servings: 14 small eggs
Calories: 272kcal
Cost: 6
Equipment
- Mixing bowl
- Spoon or Spatula
- Baking Sheet
- Parchment paper
- Forks for dipping
- Double boiler or heat-safe bowl over a pot
- Freezer
Ingredients
Peanut Butter Filling
- 1 cup natural organic peanut butter only peanuts and salt
- 2 tablespoons coconut oil melted
- 4 tablespoons pure maple syrup
- ½ teaspoon pure vanilla extract
- pinch sea salt
- ¼ cup coconut flour add gradually until thick paste forms
Chocolate Coating
- 1 ½ cups dark or semi-sweet chocolate chips
- 1 tablespoon coconut oil
Instructions
- In a medium bowl mix together the peanut butter, melted coconut oil, maple syrup, vanilla, and sea salt until smooth.
- Add the coconut flour a little at a time and mix until the mixture forms a thick paste that is easy to mold.
- Shape the peanut butter mixture into egg shapes and place them evenly on a parchment paper lined baking sheet.
- Place the baking sheet in the freezer for about 20 minutes so the eggs can firm up.
- While the eggs are freezing, heat water in a small pot until gently simmering and place a heat-safe bowl on top to create a double boiler. Add the chocolate chips gradually and stir as they melt, then stir in the coconut oil once fully melted.
- Remove the eggs from the freezer and dip each egg into the melted chocolate using a fork, allowing the excess chocolate to drip back into the bowl before placing the egg back onto the parchment lined baking sheet.
- Once all eggs are coated, place the tray back in the freezer for another 20 minutes so the chocolate can fully set.
- Remove from the freezer, allow the eggs to sit for 1–2 minutes, and enjoy.
Video
Notes
- Use natural peanut butter made with only peanuts and salt for the best flavor and cleaner ingredients.
- Coconut flour absorbs moisture quickly, so add it gradually until the mixture forms a thick moldable paste.
- If the peanut butter mixture feels too soft, chill it briefly before shaping the eggs.
- Use two forks when dipping to help cover the eggs with chocolate and gently guide them back onto the parchment paper.
- Allow excess chocolate to drip off before placing the eggs down to prevent chocolate pooling around the base.
- Sprinkle flaky sea salt or crushed peanuts on top before the final freeze if desired.
Nutrition
Calories: 272kcal | Carbohydrates: 19g | Protein: 6g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 10mg | Potassium: 225mg | Fiber: 3g | Sugar: 13g | Vitamin A: 10IU | Calcium: 27mg | Iron: 2mg