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?!
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.
I’m being preemptive and before those tasty store-bought Easter eggs even cross my path, I’m keeping a stash of these healthier homemade ones so I don’t cave and buy them the moment I first see them.
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.
If you love homemade candy, try these Chocolate Quinoa Crisps or these 10-Min Crunchy Chocolate Almond Butter Cups! Or, browse all my favorite dessert recipes in this roundup of 50+ Gluten Free Dessert Recipes!
Ingredients for Peanut Butter Eggs
- natural peanut butter
- agave nectar (any sweetener works)
- vanilla extract
- blanched almond flour
- salt
- chocolate chips
- refined coconut oil
How to make peanut butter 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.
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.
Recipe
15-Min No-Bake Chocolate Peanut Butter Eggs
Chocolate Peanut Butter Easter Eggs are made with only a handful of simple, wholesome ingredients and make the perfect spring treat!
Ingredients
- 1 cup natural peanut butter
- 1/4 cup agave nectar (honey or maple syrup also works)
- splash of vanilla extract
- 1/4 cup blanched almond flour
- 1/4 teaspoon salt
- 1 cup chocolate chips
- 1 tablespoon refined coconut oil
Instructions
- Put the peanut butter, agave nectar (honey or maple syrup works too), and splash of vanilla in a food processor.
- Process until combined, about 5 seconds.
- Add the almond flour and sea salt.
- Process again until combined and the mixture balls up.
- Use a rubber spatula to scrape down the sides and process again for another 5 seconds.
- Grab ping pong sized ball of the peanut butter mixture and form it in an egg shape.
- Place it on a cutting board (or baking sheet) lined with parchment paper.
- Melt the chocolate in a small bowl, stirring every 30 seconds.
- Add the coconut oil to the chocolate and continue to stir until the chocolate is 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.
- Once all the excess chocolate has dripped down, you can place it back on the parchment paper.
- Transfer the chocolate covered eggs to the fridge so the chocolate can harden 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 across each egg for some decoration. Place the eggs back in the fridge for the chocolate drizzle to harden.
Hope you guys love these chocolate peanut butter Easter Eggs as much as I do!! Enjoy!! xo
Could you substitute the almond flour, for coconut flour? Thank you!
Hi Amanda, I generally stay away from coconut flour because it’s super granular and dries things out. I think if you really want to use coconut flour, I’d reduce the amount to be 2 tablespoons. Hope you love them!! xo
Super easy and quick to come together. They were so pretty!
Yay!! I’m so happy you liked them!! xo
I make these a lot. I don’t make egg shapes but rather marble size balls. And I use crunchy peanut butter. Maybe it’s the chocolate I use but I need to keep these in the freezer because they get soft if left out too long.
Yum crunchy pb sounds so good!! I like to store them in the fridge to keep them chilled 🙂
These were so good! Thanks for the yummy easy recipe.
Yay! I’m so happy you enjoyed them!! xo