Healthy Peanut Butter Eggs

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.

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.

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

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. 

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.

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.

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.