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If you’re a peanut butter egg lover, you’re going to adore these healthier peanut butter eggs! They’re so easy to make, so tasty, and pretty healthy – the perfect Easter treat in my opinion! And of course they’re gluten free, dairy free, and refined sugar free (as well as paleo and grain free!).
How many peanut butter eggs does this recipe make?
This recipe will make 8 medium sized peanut butter eggs!
What ingredients do I need to make these peanut butter eggs?
To make these peanut butter eggs you’ll need:
- natural peanut butter (I use homemade)
- pure maple syrup or raw honey
- coconut flour
- dark chocolate (I use dairy free)
- coconut oil (optional, or other neutral oil)
Can I use another nut/seed butter?
Absolutely! If you’re allergic to peanut butter or you don’t prefer to use it, feel free to use almond butter, cashew butter, hazelnut butter, or sunflower seed butter!
Where can I find dairy free chocolate?
You can find all my recommendations for dairy free chocolate below!
- Dairy Free: If you’re looking for dairy free chocolate chips, I would recommend Enjoy Life Foods dairy free chocolate chips. They have dark, semi-sweet, and white dairy free chocolate chips!
- Dairy Free and Refined Sugar Free: If you’re looking for chocolate chips that are dairy free and refined sugar free, I would recommend Hu Kitchen dairy free chocolate chips (they’re sweetened only with dates!). If you want to try these chocolate chips, use my code bigleybasics for 15% off.
- Dairy Free & Sugar Free: If you’re looking for dairy free chocolate chips that are also sugar free, I would recommend Lily’s stevia sweetened dark chocolate chips. They’re sweetened with stevia!
How do I store these peanut butter eggs?
I like to store the peanut butter eggs in the fridge and recommend you do the same! They should last for up to 5 days in a sealed container (though I doubt they will be around that long!).
Looking for more Easter recipes?
Try some of my other spring themed recipes below!
- Key Lime Pie
- Raspberry White Chocolate Mousse
- Raspberry White Chocolate Muffins
- Paleo Lemon Bars
- Glazed Lemon Loaf
- Homemade Samoas Cookies
Ready to make these delicious peanut butter eggs? The full recipe is below!
Healthier Peanut Butter Eggs
For the Peanut Butter Filling
- 1/2 cup peanut butter (I use homemade)
- 2 TBS maple syrup or raw honey
- 2 TBS coconut flour
- 1/2 tsp salt (if using unsalted peanut butter)
For the Chocolate Coating
- 1/2 cup dark chocolate chips (I use dairy free)
- 1 tsp coconut oil (optional, or other neutral oil)
- Add the peanut butter sweetener, coconut flour and salt to a medium sized dish and mix well. The mixture should be firm and hold together well. If it's too runny, add more coconut flour. If it's too stiff, add more peanut butter or sweetener.
- Divide the mixture into 8 evenly sized balls. Shape each ball into an egg shape and place on a tray lined with parchment paper. Place the peanut butter eggs in the freezer for 15 minutes to harden.
- Once the peanut butter eggs have hardened, melt the chocolate chips and oil together (in the microwave or on the stovetop). The coconut oil is optional but it helps the chocolate to melt smoothly and evenly coat the peanut butter eggs.
- Coat each peanut butter egg in the melted chocolate and return to the lined tray. I like to drizzle any remaining melted chocolate on top of the peanut butter eggs and then sprinkle them lightly with sea salt!
- Once of all the peanut butter eggs have been coated with chocolate, place them in the freezer for another 15 minutes, until the chocolate is hardened. Enjoy straight from the freezer! Store leftovers in the fridge or freezer.
- If you are using a sweetened peanut butter, use only 1 TBS of sweetener.
- Use sunflower seed butter to keep the recipe nut free, if needed.