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Home Recipes Course Desserts Healthy Peanut Butter Eggs
P Paleo GF Gluten-Free DF Dairy Free V Vegan VG Vegetarian

Healthy Peanut Butter Eggs

Jump to Recipe Rate Recipe
Posted:3/19/21
Updated:1/30/23

The best homemade Peanut Butter Eggs! This healthy recipe calls for just 4 main ingredients. In under 30 minutes you’ll have delicious copycat Reese’s everyone will love.

peanut butter eggs stacked in bowl of peanuts

The time has come for me to share one of my all-time favorite recipes!

Healthy Peanut Butter Eggs!

Peanut Butter Eggs Recipe

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.

bite out of homemade peanut butter egg in blue bowl

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.

ingredients in bowls for homemade easter egg candies

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.

hands making egg shape with peanut butter dough

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

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. 

chocolate covered eggs on sheet pan

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.

peanut butter egg candies in bowl of peanuts

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 1/4 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.

bite out of peanut butter eggs, stacked

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

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Healthy Peanut Butter Eggs

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★★★★★

5 from 17 reviews

These healthy Peanut Butter eggs require just 5 ingredients! An easy recipe that’s vegan friendly, gluten free and ready in less than 30 minutes. Adapted from my paleo friendly cashew butter eggs.

  • Author: Ashley
  • Prep Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 12 1x
  • Category: dessert
  • Method: freezer
  • Cuisine: American
  • Diet: Vegan

Ingredients

Units Scale
  • 1 cup all-natural peanut butter (no added sugar)
  • 1/4 cup pure maple syrup
  • 2.5 – 3 tablespoons coconut flour (see notes)
  • 1 cup favorite chocolate chips (vegan/paleo friendly as needed)
  • 1 teaspoon coconut oil (see notes)
  • flaked sea salt (optional)

Instructions

  1. Line medium baking sheet with parchment paper; set aside.
  2. Make mixture: 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. 
  3. Scoop & Shape: 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.
  4. Chill: Transfer baking sheet to chill in freezer for 20 minutes, or fridge for 45 minutes.
  5. Melt Chocolate: 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.
  6. Dip: 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.
  7. Chill to Set: Transfer tray to fridge for 10 minutes until chocolate has set.
  8. Enjoy! Now the eggs are ready to eat! Best stored in fridge until ready to be eaten. 

Notes

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.

Keywords: healthy peanut butter eggs, healthy dessert, healthy candy

Did you make this recipe?

Tag @fitmittenkitchen on Instagram and hashtag it #fitmittenkitchen

About Ashley

"Ashley Walterhouse is the founder of Fit Mitten Kitchen, based in the Greater Lansing Area of Michigan, AKA “the Mitten.” Ashley grew up as a picky eater but later discovered that eating healthy was actually easy and fun. She started FMK in 2015 as a way to share her newfound love of developing healthier recipes for all to enjoy."

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Reader Interactions

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  1. Stephanie Ericson says

    4/17/2020 at 10:14 pm

    These are ADDICTIVE and so so good! Not hard to make, but I appeared super skilled with the dipping in the chocolate – and everything looks fancy with sea salt on top. HIGHLY recommend.

    ★★★★★

    Reply
  2. Sarah says

    8/14/2020 at 2:33 am

    These were so yum!! My mum keeps asking me to make them again haha

    ★★★★★

    Reply
  3. Megan says

    3/20/2021 at 9:19 pm

    Soo good! Definitely making more as soon as I run out!

    ★★★★★

    Reply
  4. Mich B says

    3/24/2021 at 3:11 pm

    Super easy, healthy and chocolate crave killing recipe! I made this last year for Easter and will most definitely be making it again. I actually think this is way better than the orange stuff. IYKYK 🙂

    ★★★★★

    Reply
  5. Doreen says

    4/3/2021 at 11:10 pm

    Easy, healthy and tasty! Mom and toddler approved – we made these as eggs for Easter and used heart shaped cutters to make these for Valentine’s, too ❤️

    ★★★★★

    Reply
  6. Robyn says

    10/27/2021 at 3:15 pm

    These are absolutely amazing and are the perfect, easy treat to indulge in! I can’t stop making (or eating!) them!

    ★★★★★

    Reply
    • Ashley says

      11/1/2021 at 9:49 am

      Thanks for leaving your review!

      Reply
  7. Tori says

    3/20/2022 at 3:45 pm

    I love that this recipe offers holiday delight without an overload of sugar. I used flaxseed meal in place of coconut flour to bind everything together- they are great!

    ★★★★★

    Reply
  8. afaf1801 says

    4/12/2022 at 1:15 pm

    This recipe is so easy to make not only that but it taste so good, it took no time to make. I didn’t have peanut butter so I made it with half crunchy & half smooth almond butter, I consider this to be my healthy snack from now on. @fitmittenkitchen Thank you kindly for sharing this amazing recipe with us .

    ★★★★★

    Reply
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