Homemade Chocolate Peanut Butter Eggs
These delicious homemade Peanut Butter Eggs are reminiscent of a Reese’s Peanut Butter Cup but with wholesome ingredients. They’re delicious anytime but they make excellent Easter Easter eggs if you enjoy giving handmade gifts. You can whip up a big batch in no time if you’re a last-minute gift maker too.
In This Article
What Makes This Recipe So Good?
A wholesome peanut butter egg recipe means you can have your treats while enjoying the abundance of health benefits they deliver. Given so few ingredients are used, maximising flavor while considering the nutrients in those we choose is important. Ideally, the peanut butter used would only contain peanuts, with a touch of salt and/or oil to improve the texture. The same goes for the chocolate. Look for a good quality dark chocolate that contains at least 70% cacao.
Peanuts and chocolate are the two main ingredients that provide nutrients in this recipe. Peanuts are a good source of protein and healthy fats as well as essential vitamins and minerals like potassium, magnesium, and vitamin E (1). We also get some of these great minerals from the maple syrup (2). Dark chocolate, especially one with a high cacao content (70% or more) is a great source of antioxidants that work to protect cells against free radical damage and chronic disease (3). Of course some of our best sources are fruit and veg, but it never hurts to get some from a little chocolate too! Then we have the coconut flour, which is very high in fibre and a good source of protein too (4).
Ingredients – What You’ll Need To Make This Recipe
This easy recipe uses simple ingredients that deliver a perfect balance of creamy peanut butter and decadent chocolate in every bite. They taste just like a homemade version of Reese’s peanut butter eggs and are a delicious Easter treat everyone will enjoy.
- Natural peanut butter – I used smooth peanut butter but crunchy peanut butter is also fine if you’d prefer a little more texture in every bite.
- Maple syrup – adds sweetness along with hints of toffee and burnt caramel.
- Coconut flour – absorbs moisture in the filling and helps to create a dough-like consistency.
- Dark chocolate – the coating for the eggs but also the most perfect pairing for peanut butter. Avoid using cooking chocolate for this recipe though because it has a very fatty mouth feel and creates quite a grainy coating.
- Coconut oil – keeps the chocolate a smooth consistency once melted so it doesn’t seize and become gritty.
- Salt – balances the sweetness and adds depth of flavor.
The type of chocolate you use is up to you. White chocolate or milk chocolate are both fine. However, if you’re after an Easter treat with a boost of antioxidants the best kind of chocolate to use is dark chocolate that contains 70% cacao or above.
How To Make Chocolate Peanut Butter Eggs
These little peanut butter treats are not only perfect for kid’s Easter baskets, they’re also great as a protein filled snack, or anytime you’re craving something delicious and satisfying. So, ditch the store-bought varieties and get creative with your own homemade batch.
- Line a sheet pan with parchment paper/baking paper and set aside.
- Make the creamy peanut butter filling: Put peanut butter, maple syrup, coconut flour and a pinch of salt in a medium bowl and mix until a smooth dough that’s easy to handle forms.
- Shape the eggs: Use a small cookie scoop or take ~2 Tbsp of dough and roll it into a ball, flatten it out slightly and form into an egg shape.
- Freeze: Once all eggs are formed, place in the freezer for 30 minutes to firm up.
- Make the chocolate coating: Melt the chocolate with the coconut oil in a small saucepan, the microwave or over a double boiler.
- Dip the eggs in chocolate: Once melted, remove the chocolate from the heat and let it sit for a few minutes to cool. Take half the eggs from the freezer and to dip in the chocolate either put a skewer into the base and dip or use two forks. Coat each egg well then lay back on the baking tray and sprinkle with a little salt. Repeat with the next half batch.
- Freeze the chocolate eggs: Place the tray in the freezer for 10-15 minutes to firm up then serve. Keep any leftovers in the fridge.
Use any leftover chocolate to decorate the top of the eggs with swirls or stripes. You can do this by drizzle with a teaspoon, a squeeze bottle or turning a ziplock bag into a makeshift piping bag. It’s a great way to use up the extra chocolate but the eggs also look extra gorgeous.
Substitutions And Variations
You can replace the sea salt on top of the eggs with sprinkles once they’ve been dipped in chocolate. This adds more colour and visual appeal.
Use a dark roasted peanut butter to intensify the peanut flavour or stick to the natural peanut butter if you prefer it milder.
Don’t want to use the leftover chocolate as a drizzle for the eggs? Use it to make chocolate peanut butter or chocolate jam bites! To do this, pour a teaspoon of melted chocolate into the base of a mini silicone mould. Top it with a teaspoon of jam (strawberry and rose water is divine!) or a teaspoon of peanut butter. Then, cover the centre with another teaspoon of melted chocolate. Repeat until all the chocolate is used up. Place the chocolate bites on a plate line with parchment paper and freeze for 30 minutes or until firm. Store in the fridge.
Tips For Success With This Recipe
Be sure to freeze the peanut butter eggs before dipping them in chocolate. This will make them easier to handle and keep their shape.
Work quickly when dipping the eggs into the chocolate. The centre, while firm, can soften quickly once it hits the warmed liquid. This is why I’ve suggested only taking out half a batch to dip followed by the other half once the first one is done. It stops the eggs coming to room temperature too quickly.
Adjust the amount of maple syrup to your taste. Start with the ½ cup in the recipe, then taste the dough before adding more.
Don’t leave the chocolate dipped eggs sitting out for too long. The chocolate coating isn’t tempered, it will soften at room temperature. Keep any not eaten in the fridge.
Storing/Freezing/Make Ahead
Store any leftovers in an airtight container in the fridge. They will keep for a couple of weeks but will start to lose flavour after this. Still edible, just a lot less flavoursome.
These are great make-ahead treats! Making them a day or so in advance means they’re ready to go for guests, gifts or snacks as needed.
FAQ
Yes, any nut or seed butter will work in this recipe. It will change the flavour profile so be sure to taste the dough before you roll and dip in chocolate.
Yes, depending on the chocolate used to dip the eggs. For a vegan version just ensure you’re using a vegan-friendly chocolate.
More Easter Recipes
If you try this recipe, I’d love to know. Leave a comment, rate it, and remember to tag @wholenaturalkitchen in your pics or reels on Instagram, Facebook or TikTok!
Homemade Chocolate Peanut Butter Eggs
Ingredients
- 1 cup smooth peanut butter
- ⅔ cup coconut flour
- ¾ cup maple syrup
- Pinch salt, plus extra for sprinkling
- 2 cups chopped dark chocolate (14oz/400g)
- 2 tsp coconut oil (see note 1)
Instructions
- Line a sheet pan with parchment paper/baking paper and set aside.
- Put the peanut butter, maple syrup, coconut flour and a pinch of salt into a medium bowl and mix until a smooth dough that’s easy to handle forms.
- Use a small cookie scoop or take ~2 Tbsp of dough and roll it into a ball, flatten it out slightly with the palm of your hand to roughly ¼-inch/0.5cm thick and form it into an egg shape. Do this by leaving the base round and tapering in the top by gently pressing the sides near the top edge. Place the egg down on the sheet pan and repeat until all the dough is used.
- Once all eggs are formed, place in the freezer for 30 minutes to firm up.
- Melt the chocolate with the coconut oil in a small saucepan, the microwave or over a double boiler. Once melted, remove the chocolate from the heat and let it sit for a few minutes to cool slightly.
- Take half the eggs from the freezer and dip in the chocolate. You can put a skewer into the base of each egg to dip it or use two forks. Coat each egg well and allow any excess chocolate to fall back into the bowl or saucepan. Lay each egg back on the baking tray and sprinkle each with a little salt as soon as you put them down. Repeat with the next half batch (see note 2).
- Place the tray in the freezer for 10-15 minutes to firm up then serve. Keep any leftovers in the fridge.
Video
Notes
Nutrition
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Gabby Campbell
Gabby is a degree qualified Naturopath/Nutritionist (BHSc Nat) with a love of all whole foods. She started her Naturopathic career in clinical practice before making the move to recipe development and online education – a result of wanting to combat the misinformation that abounds on the internet about food and health. Whole Natural Kitchen aims to transform the way you think about healthy eating by helping you embrace an abundance of nutritious foods while leaving the health fads behind. MORE ABOUT GABBY
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!
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!
Perfect for Easter! I’m getting the ingredients today to make these for the weekend.
I hope you enjoy them Pam!
Thank you for the process photos. Going to try these out for gift giving!
My pleasure Jill, I hope they’re well received gifts!
So good! Way better than the store-bought eggs. Love how fun and easy these are to make too. Yum!!
Thanks so much Angela! And yes, they’re super easy to make.
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!
Me too Jenn. I’m all about the wholesome ingredients. I hope the kids enjoy them!
Thanks a bunch for this peanut butter eggs recipe! It’s very quick and easy! Love it!
Thanks, Allyssa!