Peanut Butter Eggs

Homemade chocolate peanut butter eggs are a delicious no-bake treat that is so easy to make with simple, wholesome ingredients. These creamy peanut butter eggs dipped in rich melted chocolate make the perfect satisfying treat. Naturally sweetened, gluten-free, and vegan.

If you love Reese's eggs, you're going to love this copycat recipe that tastes even better than the ones you buy at the store! These decadent peanut butter eggs are so easy to make, naturally sweetened, and so delicious.

What you'll need

You'll need 7 simple ingredients. to make these peanut butter eggs:

• Peanut butter: Creamy peanut butter works best but you can also use another kind of nut butter.
• Blanched almond flour: You can also use coconut flour or oat flour.
• Sweetener: Maple syrup or honey both work well.
• Vanilla extract: You can also use vanilla powder or vanilla bean.
• Sea salt
• Chocolate: Dark chocolate, milk chocolate, and white chocolate all work well. In this recipe, I'm using semi-sweet chocolate.
• Coconut oil: This helps thin the chocolate out so you don’t end up with a thick and gooey shell on the outside.

How to make chocolate peanut butter eggs

Detailed ingredient measurements, instructions, and notes can be found on the printable recipe card at the bottom of the page. Here’s a summary:

1. Prepare the filling: Make the filling by combining the peanut butter, vanilla, maple syrup, almond flour, and salt. Process until well combined and crumbly texture.

2. Shape filling: Using a cookie scooper or spoon, scoop the mixture into your hands and roll to shape into an egg-like shape. Alternatively, flatten the filling and use a cookie cutter to cut out egg shapes. Place on a sheet lined with parchment paper and freeze for 15 minutes.

3. Melt the chocolate: In a separate bowl, combine chocolate and coconut oil. Melt in the microwave in increments of 30 seconds. Stir until smooth and creamy.

4. Dip eggs in chocolate: Using a fork, dip each egg into the melted chocolate, drain excess chocolate, and transfer back to the baking sheet. Drizzle with a bit of extra chocolate and repeat with remaining peanut butter eggs. Transfer back to the fridge or freezer for 30 minutes before serving at room temperature.

Storing for later

While you can store these peanut butter eggs at room temperature, I suggest storing them in the fridge or freezer in a sealed container.

If freezing, be sure to let them sit for about 15 minutes to bring to room temperature before enjoying.

More easy dessert recipes

• Chocolate Chip Banana Bread
• Edible Cookie Dough
• Almond Flour Chocolate Chip Cookies
• Vegan Apple Crisp
• Banana Chocolate Chip Bars

I hope you love this recipe as much as I do. Sign up for my email updates to get delicious recipes delivered straight to your inbox. You can also follow me on Instagram, Pinterest, and Facebook.