The best homemade Peanut Butter Eggs! AND they’re healthy! This recipe calls for just 4 main ingredients and is super simple to make. In just under 30 minutes you’ll have delicious and healthy copycat Reese’s that everyone will love.
The time has come for me to share one of my all-time favorite recipes!
Healthy Peanut Butter Eggs!
A seasonal classic that can most certainly be enjoyed any time of the year. I mean, they’re just a glorified peanut butter cup, right?
Whether you celebrate Easter or not, everyone needs a good chocolate Easter egg candy recipe, right?
You can’t go to the store without seeing all kinds of easter candy and treats, so why not skip the store bought stuff and make your favorite at home?
Plus, this recipe is the perfect healthy treat.
Peanut Butter Eggs Recipe
Just 4 Main Ingredients Needed
- peanut butter – I like to use a creamy, all natural peanut butter here. Usually just salt and peanuts are the ingredients. If you use something like JIF, you may find you need to add a couple of teaspoons of oil to the peanut butter.
- maple syrup – the sweetener that helps make these taste like your favorite Reese’s peanut butter cup
- coconut flour – this is what we’re using to help provide some structure to the peanut butter mixture. More notes on alternatives above recipe card.
- favorite dark chocolate – I always go for dark chocolate. You can use chocolate chips or chop up your favorite bar and melt.
Optional ingredients are: flaked sea salt and coconut oil. The coconut oil helps smooth out the chocolate when it’s melted, but we found in our testing it’s not always necessary. However if you’re using a lesser quality brand chocolate (typically a store-bought version) you may need more coconut oil for a smoother consistency.
This recipe takes less than 30 minutes!
Which means these homemade peanut butter eggs are obviously a no-brainer. I promise you, anyone can make this recipe! Below I take you step-by-step on how it goes…
Make Peanut Butter Mixture
In medium bowl combine creamy peanut butter with maple syrup. Then stir in coconut flour. The dough should be thick but soft enough to scoop – kind of like a soft cookie dough.
NOTE: The coconut flour absorbs the extra moisture and helps hold the peanut butter mixture together. Adding too much will dry out the dough, so you just need a few tablespoons. If your peanut butter is super drippy, you probably need the full 3 tablespoons. If your peanut butter is thicker, you can probably get away with 2. More notes on this ingredient above recipe card.
Shape into Eggs
Place a piece of parchment paper (or use a silicone mat) on a baking sheet – This will make for easier cleanup and make sure the peanut butter eggs don’t stick to pan.
Using a medium cookie scoop (or a small one for more eggs), scoop the dough and place on tray.
Next you make the egg shapes: roll the scoops of dough into a ball, then shape into eggs by flattening slightly and gently pressing at top with your thumb and forefinger.
Place the tray in the freezer for about 15-20 minutes.
Dip into Chocolate
“When I dip, you dip, we dip!” < –– Sorry, couldn’t help myself.
Dip the frozen eggs into bowl of melted chocolate and place back on the lined baking sheet.
TIP: Try to drip off excess chocolate or you’ll end up with a large blob of chocolate around each egg.
Oh! And add little sea salt flakes on top after you set the egg down. The chocolate sets fast so be sure to:
dip in chocolate > place on tray > immediately sprinkle salt.
Chill in Fridge
And then you just patiently wait for the chocolate to set in the fridge for about 5-10 minutes. This shouldn’t take too long since the peanut butter eggs were already frozen when dipping.
And just like that you’ve got yourself a batch of healthy peanut butter eggs!
FAQ’s about this recipe…
- Can I sub another nut butter like almond butter or cashew? – Yes, absolutely. In fact, this recipe is based on my cashew butter eggs, but you can use almond butter, or sunbutter for a nut free version. Or a blend or these! If your nut butter is super thick, you may need 1/2 tablespoon of melted coconut oil or so to add to for thinning. OR don’t use as much coconut flour.
- Is this recipe paleo friendly? – peanuts are not considered paleo, however you can sub another nut/seed butter mentioned above which will then make this recipe paleo.
- Is this recipe vegan? – As long as you use a vegan friendly, dairy free chocolate YES, these peanut butter eggs are suitable for vegan friends.
- Is there a sub for coconut oil? – The coconut oil mixed with the melted chocolate helps smooth the chocolate out, making it easier for dipping. You can try a teaspoon of olive oil or another light oil, or see how the chocolate melts without. We actually found the chocolate we used didn’t “need” it, however some brands might.
COCONUT FLOUR SUBSTITUTIONS
I’d say coconut flour is the best thing to use, however you may not always have that ingredient on hand.
Several people have now made this recipe with success using almond flour. Most have made with about 1/4 cup of almond flour. Remember, you’re looking for a soft, shape-able texture with the peanut butter dough.
I also thinking oat flour (processed oats) will work. Start with about 1/2 cup and mix in to see how your dough feels. You may need to refrigerate the dough for about 20 minutes prior to shaping if it feels really soft.
I hope you love these as much as we do! You’d never guess these were healthy… They never last long in our house and Mr. FMK is always asking for more.
Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx Ashley
- 1 cup all-natural peanut butter (no sugar added)
- 4 TBSP maple syrup
- 2.5 – 3 TBSP coconut flour (see notes)
- 1 cup favorite chocolate chips (vegan/paleo friendly as needed)
- 1 tsp coconut oil (see notes)
- sea salt flakes (optional)
- Line medium baking sheet with parchment paper; set aside.
- In medium bowl combine peanut butter with maple syrup. Stir in coconut flour and pinch of salt (if using unsalted peanut butter). Dough should be thick but soft enough to scoop.
- Using a medium cookie scoop, scoop dough and place on lined baking sheet. Once you’ve scoop all the dough, roll dough between palms, gently flatten and shape into eggs. The medium cookie scoop should yield about 12 large eggs. If you want smaller and more eggs, use a small cookie scoop.
- Transfer baking sheet to chill in freezer for 20 minutes, or fridge for 45 minutes.
- During the last 5 minutes of chilling time, begin melting the dark chocolate with coconut oil in small saucepan over low-medium heat; stir continuously until chocolate is melted. Or use microwave on half power in 30 second increments, stirring in between until melted.
- Remove tray from freezer; Using spoon or dipping tool dip the peanut butter eggs in chocolate, one by one and placing back on lined baking sheet. If sprinkling with sea salt, make sure to immediately add the sea salt to top of chocolate dipped egg after it’s placed down on sheet.
- Transfer tray to fridge for 10 minutes until chocolate has set.
- Now the eggs are ready to enjoy! Best stored in fridge until ready to be eaten.
peanut butter: feel free to use your favorite nut or seed butter, or a blend, to make this recipe paleo friendly. If your peanut butter is not super drippy, you may only need 2.5 tablespoons coconut flour.
coconut flour: see notes above recipe card regarding alternatives.
coconut oil: the chocolate you use may or may not need the addition of coconut oil. This does help smooth out the chocolate for easier dipping and better consistency, but you may be able to omit.