Healthy Peanut Butter Eggs

The best homemade Peanut Butter Eggs! This healthy rendition calls for just 4 main ingredients. In under 30 minutes you’ll have delicious copycat Reese’s eggs 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 candy at home?

Just 4 Simple Ingredients Needed

This recipe is the perfect treat made with healthier ingredients you likely already have on hand. Here’s a breakdown of what you need:

• natural peanut butter – I like to use an all-natural creamy 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 dark 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.

Keep reading for more alternatives and FAQ’s at the end of the post.

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…

For the full recipe with ingredient amounts and directions, scroll down to the recipe card at the end of the post!

Make Peanut Butter Filling

In medium bowl combine 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 wax paper, or use a silicone mat) on a rimmed 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 cookie scoop 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.

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 your own healthy peanut butter eggs! 

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.

Oat flour (processed oats) will also work. Start with about 1/4 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.

Be careful not to add too much flour or you’ll have a dry peanut butter filling.

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