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    Home » Desserts » Peanut butter eggs

    Peanut butter eggs

    March 30, 2021 by Gabby 12 Comments

    Jump to Recipe Print Recipe
    Peanut butter eggs pinterest

    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 eggs

    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 eggs

    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 bowl

    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 bowl

    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 shaping

    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 Chocolate

    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 eggs

    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:

    • Turrón de chocolate
    • Vegan chocolate mousse
    • Raw doughnuts – with coconut cream glaze
    Peanut-butter-egg-stack-square

    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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    Pin Rate
    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

    « Pulled beef brisket
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    Reader Interactions

    Comments

    1. Allyssa

      March 30, 2021 at 11:45 pm

      5 stars
      Thanks a bunch for this peanut butter eggs recipe! It’s very quick and easy! Love it!

      Reply
      • Gabby

        March 31, 2021 at 7:03 am

        Thanks, Allyssa!

        Reply
    2. Jenn

      March 31, 2021 at 12:23 am

      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!

      Reply
      • Gabby

        March 31, 2021 at 7:02 am

        Me too Jenn. I’m all about the wholesome ingredients. I hope the kids enjoy them!

        Reply
    3. Angela

      March 31, 2021 at 12:25 am

      5 stars
      So good! Way better than the store-bought eggs. Love how fun and easy these are to make too. Yum!!

      Reply
      • Gabby

        March 31, 2021 at 7:02 am

        Thanks so much Angela! And yes, they’re super easy to make.

        Reply
    4. Jill

      March 31, 2021 at 12:45 am

      5 stars
      Thank you for the process photos. Going to try these out for gift giving!

      Reply
      • Gabby

        March 31, 2021 at 7:01 am

        My pleasure Jill, I hope they’re well received gifts!

        Reply
    5. Pam

      March 31, 2021 at 12:46 am

      5 stars
      Perfect for Easter! I’m getting the ingredients today to make these for the weekend.

      Reply
      • Gabby

        March 31, 2021 at 7:00 am

        I hope you enjoy them Pam!

        Reply
    6. Elaine Benoit

      March 31, 2021 at 4:19 am

      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!

      Reply
      • Gabby

        March 31, 2021 at 7:00 am

        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!

        Reply

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    I'm Gabby (She/Her), a Sydney-based Naturopath with a thriving balcony garden. I love to preserve, cook and ferment and am passionate about teaching others how to do the same. Read more about me!

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