Chocolate Peanut Butter Easter Eggs

Who loves when Easter comes around because of the giant Reese’s cups shaped like eggs 🙋🏼‍♀️ MEEE!! This girl right here. Those Reese’s eggs are my weakness. Those eggs! Those chocolate peanut butter giant sugar filled eggs. Uggh why you be soo goood?!

But then I eat five and I feel pretty shitty about myself and I get that sugar headache and lay on the couch and whine about my lack of self control.

Last year I shared this recipe for this easy refined sugar free chocolate peanut butter easter eggs and it was such a hit I wanted to give the recipe a nice little home right here on ze blog.

So I’m being preemptive and before those tasty store-bought Easter eggs even cross my path, I’m keeping a stash of healthier homemade ones so I don’t cave and buy them the moment I first see them. And if you’re like, “C’mon Lindsay, you’re being dramatic.” Let me tell you this.

A girl scout came to my door a few weeks ago and I bought FOUR BOXES before she even had to ask if I was interested. Yes you heard that right. When sweets take me by surprise, I go hard.

Whether you’re making a little goodie bag for an adorable little Easter basket, or bringing a batch to your family brunch so you’re not tempted with the slew of sugar about to be thrown your way, these little guys are pure perfection.

And, they come together crazy quick. Here’s how you make some tasty little chocolate peanut butter candy eggs.

First, put the peanut butter, agave nectar (honey or maple syrup works too), and splash of vanilla in a food processor. Process until combined. Add the almond flour and sea salt. Process again until combined.

Grab ping pong sized ball of the peanut butter mixture and form it in an egg shape. Place it on a cutting board lined with parchment paper.

Melt the chocolate, stirring every 30 seconds. Add the coconut oil and continue to stir until smooth and drippy.

Drop one of the peanut butter eggs into the chocolate, coat it and then lift it out using a fork. I like using a fork because the excess chocolate just drips through the prongs. Ohh prongs is such a great word. Once all the chocolate has dripped down, you can place it back on the parchment paper.

Harden the chocolate in the fridge for about an hour.

Optional step: Transfer the leftover chocolate to a small plastic baggie. Once the chocolate eggs are hardened, cut a small corner off the baggie and drizzle the chocolate back and forth for some decoration. Place the back in the fridge for the chocolate drizzle to harden.

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

Chocolate Peanut Butter Easter Eggs

These healthier Chocolate Peanut Butter Easter Eggs are gluten free, refined sugar free and will spare you that dreaded sugar crash! With only a handful of simple, wholesome ingredients, you’ll be handing these adorable eggs out like candy 😉

Recipe by:Lindsay Grimes Freedman

★★★★★ 5 from 3 reviews

Prep: 15 minCook: 1 hourTotal: 1 hour 15 minutes

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Servings: 13 1x

1x2x3x

Ingredients

• 1 cup natural peanut butter
• 1/4 cup agave nectar (any sweetener works)
• splash of vanilla extract
• 1/4 cup blanched almond flour
• 1/4 teaspoon pink Himalayan sea salt
• 1 cup 60%+ cacao dark chocolate chips
• 1 tablespoon refined coconut oil

Instructions

1. Put the peanut butter, agave nectar (honey or maple syrup works too), and splash of vanilla in a food processor.
2. Process until combined, about 5 seconds.
3. Add the almond flour and sea salt.
4. Process again until combined and the mixture balls up.
5. Use a rubber spatula to scrape down the sides and process again for another 5 seconds.
6. Grab ping pong sized ball of the peanut butter mixture and form it in an egg shape.
7. Place it on a cutting board (or baking sheet) lined with parchment paper.
8. Melt the chocolate in a small bowl, stirring every 30 seconds.
9. Add the coconut oil to the chocolate and continue to stir until the chocolate is smooth and drippy.
10. Drop one of the peanut butter eggs into the chocolate, coat it and then lift it out using a fork. I like using a fork because the excess chocolate just drips through the prongs.
11. Once all the excess chocolate has dripped down, you can place it back on the parchment paper.
12. Transfer the chocolate covered eggs to the fridge so the chocolate can harden for about an hour.
13. Optional step: Transfer the leftover chocolate to a small plastic baggie. Once the chocolate eggs are hardened, cut a small corner off the baggie and drizzle the chocolate back and forth across each egg for some decoration. Place the eggs back in the fridge for the chocolate drizzle to harden.

© The Toasted Pine Nut

Hope you guys love these chocolate peanut butter Easter Eggs as much as I do!! Enjoy!! xo