Peanut butter eggs

These peanut butter eggs are a little reminiscent of Reese’s Peanut Butter Cups, but with wholesome ingredients. They’re delicious anytime but I think they make excellent Easter gifts! You can whip up a big batch in no time if you’re a last-minute gift maker too. *Guilty!*

Peanut butter eggsPinPin

WHAT ARE THE HEALTH BENEFITS?

Whilst you might think there are few health benefits to be found in chocolate coated peanut butter eggs… that’s not necessarily true. As always, the ingredients you use will matter, so go for the best.

I’ve used Mayver’s peanut butter in this recipe because all it contains is peanuts and salt. An all-natural peanut butter like this can give us some protein, good fats and a little fibre.

Then there’s the deliciously pure maple syrup. That is a natural sugar but it contains a good amount of minerals like calcium, zinc, manganese and potassium. It also gives us an antioxidant boost. I used Honest to Goodness Organic Maple Syrup.

The dark chocolate and coconut oil give us good fats. While the dark chocolate also contains antioxidants, and an abundance of minerals like magnesium, calcium and copper. I used the Pico Super Dark chocolate, which is dairy free.

All of that said – this is a dessert, not a bowl of veg, so we want to enjoy small amounts.

HOW TO MAKE THESE PEANUT BUTTER EGGS

Grab all your ingredients so they’re ready to go!

Gathered ingredients - pb eggsPin

STEP ONE

Put peanut butter and maple syrup in a bowl and mix until well combined. I used a smooth peanut butter to make this because it was nice and runny. Perfect for this recipe!

PB and maple syrup in a bowlPin

STEP TWO

Add in the coconut flour and a pinch of salt, then stir again until a smooth dough that’s easy to handle forms.

PB Maple syrup and flour in bowlPin

STEP THREE

Line a baking sheet with baking paper. Take ~2 Tbsp of dough and roll it into a ball then place it down on the baking paper. Flatten it out slightly with the palm of your hand then form the edges into an egg shape. Mine were roughly 0.5cm thick (a little less than 1/4 of an inch). If you have an egg-shaped cookie cutter, once you’ve slightly flattened out the peanut butter balls you could also cut into the dough with the cutter.

Peanut butter eggs shapingPin

STEP FOUR

Once all eggs are formed, place in the freezer to firm up for 30 minutes.

STEP FIVE

Bring a small saucepan of water to the boil then reduce the heat to low. Place a bowl over the top of the saucepan ensuring the bottom doesn’t touch the water inside. Put the chocolate and coconut oil in the bowl and stir until melted.

Melting ChocolatePin

STEP SIX

Once melted, remove the bowl from the heat and one by one dip the peanut butter eggs into the chocolate using a spoon or two forks. Coat well and allow excess chocolate to drip off. Lay each egg back on the baking tray and sprinkle each with a little salt as soon as you put them down.

Peanut butter eggsPinPin

STEP SEVEN

Place the tray in the fridge for 10 minutes to firm up then serve. Keep any leftovers in the fridge to ensure they don’t melt.

That’s it! You’ll have a delicious treat for yourself or a gift ready to go in under an hour. Best of all, you’ll likely already have all of these ingredients in your pantry.

If you’re looking for other dessert ideas, hop on over to these recipes:

Peanut-butter-egg-stack-squarePin

Peanut butter eggs

These peanut butter eggs are reminiscent of Reese's Peanut Butter Cups, but with wholesome ingredients. They make excellent Easter gifts too!
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Course: Dessert
Cuisine: Australian
Keyword: Chocolate, Dairy free, Easter, Gluten free
Prep Time: 15 minutes
Chilling time: 20 minutes
Total Time: 35 minutes
Servings: 15 eggs
Calories: 185kcal

Ingredients

  • 1 cup smooth peanut butter I used Mayver's, which is quite runny and perfect for this
  • 3 Tbsp* maple syrup I used Honest to Goodness organic maple syrup
  • 2 Tbsp coconut flour
  • Pinch salt, plus extra for sprinkling
  • 1 cup chopped dark chocolate (~140g) I used Pico Super Dark chocolate, which is dairy free
  • 1 tsp coconut oil

Instructions

  • Put the peanut butter and maple syrup in a bowl and mix until well combined.
  • Add in the coconut flour and a pinch of salt, then stir again until a smooth dough that's easy to handle forms.
  • Line a baking sheet with baking paper. Take ~ 2 Tbsp of dough and roll it into a ball then place it down on the baking paper. Flatten it out slightly with the palm of your hand then form the edges into an egg shape. Mine were roughly 0.5cm thick (a little less than 1/4 of an inch). If you have an egg-shaped cookie cutter, once you've slightly flattened out the peanut butter balls you could also cut into the dough with the cutter.
  • Once all eggs are formed, place in the freezer to firm up for 30 minutes.
  • Bring a small saucepan of water to the boil then reduce the heat to low. Place a bowl over the top of the saucepan ensuring the bottom doesn't touch the water inside. Put the chocolate and coconut oil in the bowl and stir until melted.
  • Once melted, remove the bowl from the heat and one by one dip the peanut butter eggs into the chocolate using a spoon or two forks. Coat well and allow excess chocolate to drip off. Lay each egg back on the baking tray and sprinkle each with a little salt as soon as you put them down.
  • Place the tray in the fridge for 10 minutes to firm up then serve. Keep any leftovers in the fridge to ensure they don't melt.

Notes

* I use an Australian Tablespoon measure which is 20ml. To adjust the recipe to suit the 15ml Tablespoon used in most other countries use 1 Tbsp + 1 tsp. 

Nutrition

Serving: 25g | Calories: 185kcal | Carbohydrates: 11g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 84mg | Potassium: 202mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5IU | Calcium: 19mg | Iron: 2mg

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12 Comments

  1. 5 stars
    This is what I like – an easy recipe that’s also made with wholesome ingredients! I’ll be making these treats for the kids. Thanks for using maple syrup instead of processed sugar!

  2. 5 stars
    I have to make these eggs. The recipe I usually make has confectioner’s sugar in it and I don’t like using that ingredient. I look forward to trying it in May. 🙂 After the Whole30 thing I’m going to do in April!

    1. Yes – the powdered sugar always put me off making my own too. But the coconut flour really helps to make the peanut butter very dough like so its easy to work with and delicious. Hope you enjoy them!