These Peanut Butter Easter Eggs are easy, healthy peanut butter easter eggs coated with a crunchy layer of chocolate. They are healthier than store bought using dark chocolate, no refined sugar, and super easy to put together.
While the full recipe is just below, I have a lot of tips, tricks, and step-by-step photos further down.
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Peanut Butter Easter Eggs
These Peanut Butter Easter Eggs are easy, healthy peanut butter easter eggs coated with a crunchy layer of chocolate. They are healthier than store bought using dark chocolate, no refined sugar, and super easy to put together.
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Servings: 16 eggs
Calories: 160.5 kcal
Ingredients
- ¾ cup Peanut Butter - (note 1)
- ¼ cup Maple Syrup - (note 2)
- 1 cup Almond Flour - (note 3)
- ½ teaspoon Vanilla Extract - optional (note 4)
Chocolate Shell
- 3.5 oz Dark Chocolate - 70% or 85% cocoa (note 5)
- 1 teaspoon Coconut Oil - (note 6)
Instructions
- Line a large plate, that fit the width of your freezer, with parchment paper. Lightly oil paper with cooking oil spray. Set aside.
- In a mixing bowl, add peanut butter, maple syrup, almond flour, and vanilla extract if used.
- Stir with a rubber spatula until it forms a smooth dough.
- Divide the dough into 16 even portions (about 1 1/2 tablespoons per egg).
- Lightly oil your hands and roll each portion into a ball. Place each ball a thumb apart on the prepared plate covered with oiled parchment paper.
- Press each dough ball slightly to form a flatter disc, then use your finger to pinch the sides and form a egg/oval shape.
- Pop the plate in the freezer for 30-60 minutes. The longer, the easier it will be to coat them in chocolate.
- In a non-stick saucepan, over medium heat, melt the chocolate and coconut oil, stirring with a silicone spatula until shiny and smooth.
- Remove from the heat, pour the melted chocolate into a bowl, keep it for 5 minutes at room temperature before dipping the cold egg into it.
- Remove the eggs from the freezer, and quickly dip one egg at a time in the melted chocolate. I use two forks to flip and dip my egg fast in the chocolate. Since the eggs are cold and the chocolate is hot, it will firm up quickly on the peanut butter egg.
- Return the dipped peanut butter egg on the prepared plate. Repeat until all the eggs are coated with chocolate.
- Pop the plate in the freezer again to set the chocolate shell.
Notes
Note 1: I use natural peanut butter, it has no added sugar, no added oil, and no salt. You can swap for sunflower seed butter if you have a nut allergy. Other tasty option are crunchy natural peanut butter, almond butter, or cashew butter.
Note 2: Any liquid sweetener can be used like coconut nectar or agave syrup.
Note 3: Almond flour or almond meal works, but almond meal add a grainy texture. Other options are cashew flour, or sesame flour if nut-free. The recipe won’t work with the same amount of oat flour, you will need way less, and the texture will be gritty.
Note 4: Optional but recommended for flavors.
Note 5: Any chocolate work, including 55% chocolate for a sweeter easter treat.
Note 6: Any low flavor oil works, like light olive oil or avocado oil.
Storage: Store in the fridge for up to 1 weeks in a sealed container or in Ziploc bags in the freezer for up to 1 month.
Nutrition
Serving: 1easter egg | Calories: 160.5kcal | Carbohydrates: 10.6g | Protein: 4.6g | Fat: 12.5g | Saturated Fat: 3.3g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 3.9g | Sodium: 52.7mg | Potassium: 79.7mg | Fiber: 1.9g | Sugar: 6.6g | Calcium: 26.1mg | Iron: 0.5mg | Magnesium: 21.5mg | Phosphorus: 41mg | Zinc: 0.3mg
Ingredients and Substitutions
This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe
You only need 5 ingredients for this recipe. Here’s how to pick them.
- Peanut Butter – Serves as the base for the egg dough, offering creaminess, healthy fats, and protein. It gives the treats their rich, nutty flavor. You can also use sunflower seed butter for a nut-free version or experiment with crunchy natural peanut butter, almond butter, or cashew butter—but avoid sweetened peanut butter, which adds extra sugar and oil.
- Maple Syrup – Acts as the natural sweetener, binding the ingredients together while keeping the treat free from refined sugar. Alternatives like coconut nectar or agave syrup work just as well, though consistency may vary slightly.
- Almond Flour – Provides structure and a delicate nutty taste, helping to form a smooth, pliable dough. If needed, you might swap it with cashew flour or sesame flour for a nut-free option; however, using oat flour isn’t advised in the same quantity since it can yield a gritty texture.
- Vanilla Extract – (Optional) Enhances and rounds out the overall flavor, lending warmth that complements the peanut butter. While optional, it’s recommended for a richer taste—if you’re out of vanilla, a touch of almond extract can be a substitute, though the flavor profile will differ.
- Dark Chocolate – Creates the crunchy, protective shell with a robust cocoa flavor. Choose 70% or 85% cocoa for a less sweet finish or 55% for a sweeter treat. High-quality dairy-free dark chocolate ensures the best melt and texture.
- Coconut Oil – Helps the chocolate shell melt smoothly and set quickly by adding a glossy finish. Alternatives such as light olive oil or avocado oil can be used as long as they’re neutral in flavor.
How to Make Peanut Butter Easter Eggs
This recipe is super easy to whip up, here’s how in pictures.
Pour the coconut oil on the dark chocolate and melt it.
Combine the other ingredients in a mixing bowl.
Stir with a spatula until the mixture is well combined.
Form egg-shaped dough balls and place them on a baking sheet.
You can also just flatten them into cookie shapes. Place the tray in the freezer.
Dip the balls into the melted chocolate and place them in the freezer again.
Carine’s Tips
Let me share a few more tips for perfect Easter eggs.
- Freeze Firmly: Allow the peanut butter dough balls to chill in the freezer for 30–60 minutes until firm; this makes them easier to dip in the hot chocolate without losing their shape.
- Work Fast: Since the chocolate will quickly firm up on the cold eggs, dip each one promptly and use two forks (or a similar tool) to flip and coat them evenly.
- Oil Your Hands: Lightly oil your hands before rolling the dough balls to prevent sticking and maintain a smooth surface.
- Chill the Chocolate: After melting, let the chocolate rest for about 5 minutes at room temperature. This slight cooling ensures it’s fluid enough for dipping while not being so hot as to melt the peanut butter dough.
- Enhance with Sea Salt: For an extra flavor contrast, sprinkle a tiny pinch of sea salt on the chocolate shell just after dipping.
- Experiment with Butters: Feel free to try other natural nut or seed butters—like cashew, almond, or sunflower seed butter—while keeping an eye on the texture and avoiding added sugars or oils.
- Double and Store: If you’re feeling creative, double the batch and freeze extras (in Ziploc bags) for up to 1 month, offering a quick and healthy treat whenever you need it.
these came out great! I used honey instead of maple syrup, though. thank you for sharing!!
We do not need a gluten free option. Could we use regular flour?
I didn’t create the recipe to be gluten-free, but to taste like Reese peanut butter eggs and almond flour is the best fit. You also can’t use raw flour, this is not safe to eat raw, you will have to bake it, cool it down, and I can’t guarantee you will need the same amount to achieve the same texture.
Great idea. Will coconut flour work the same as almond flour. It is going to expire soon in my pantry and I am looking for a recipe to use it
No, coconut flour is 4 times more liquid absorb than almond flour so it will be a very different ratio, and if used by itself, without almond flour, the dough will be crumbly.