Name: Healthy Homemade Peanut Butter Eggs
Prep time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup natural peanut butter (creamy or crunchy); 1/4 cup pure maple syrup; 1/4 cup coconut flour; 1/2 teaspoon vanilla extract; 1/4 teaspoon salt; 1 cup dark chocolate chips; 1 tablespoon coconut oil

Creamy, sweet peanut butter eggs coated in rich dark chocolate — this recipe gives me a healthier twist on the beloved Easter treat. Made with real-food ingredients, free from refined sugar, and naturally gluten-free and dairy-free, these no-bake delights satisfy my sweet tooth without compromising on clean ingredients. Whether it’s Easter or just a random Tuesday, I love having these on hand for a better-for-me indulgence.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup natural peanut butter (creamy or crunchy)

1/4 cup pure maple syrup

1/4 cup coconut flour

1/2 teaspoon vanilla extract

1/4 teaspoon salt

1 cup dark chocolate chips

1 tablespoon coconut oil

Directions

I stir together peanut butter, maple syrup, coconut flour, vanilla extract, and salt in a mixing bowl until a thick dough forms.

Then, I shape the dough into small egg-like ovals with my hands and place them on a parchment-lined baking sheet.

I freeze the peanut butter eggs for about 30 minutes until they’re firm.

While the eggs chill, I melt the chocolate chips and coconut oil in a double boiler or microwave, stirring until smooth.

I dip each frozen peanut butter egg into the melted chocolate, letting the excess drip off before placing them back on the parchment.

I chill the chocolate-covered eggs in the fridge until the shell is set — usually about 10–15 minutes.

I store them in an airtight container in the fridge for up to a week or freeze them if I want them to last longer.

Servings and timing

This recipe makes about 12 peanut butter eggs.

Prep time: 15 minutes

Chill time: 30 minutes

Total time: 45 minutes

Calories per serving: 180 kcal

Variations

I like using almond butter or sunflower seed butter as a nut-free alternative.

For a crunchier bite, I use crunchy peanut butter or stir in crushed nuts or cacao nibs.

If I’m feeling fancy, I drizzle white chocolate over the top for decoration.

To reduce carbs even more, I sometimes use sugar-free chocolate chips.

Adding a pinch of cinnamon or a little protein powder gives the filling a unique twist.

Storage/Reheating

I store these peanut butter eggs in an airtight container in the refrigerator, where they stay fresh for up to a week. If I want to keep them longer, I freeze them in a freezer-safe container for up to 2 months. When I’m ready to enjoy one, I let it sit at room temperature for a few minutes before eating. There’s no reheating needed since these are a no-bake treat.

FAQs

How can I make these eggs nut-free?

I swap the peanut butter for sunflower seed butter or tahini for a completely nut-free version. The texture and flavor are slightly different, but still delicious.

Can I use honey instead of maple syrup?

Yes, I’ve made them with honey, and they turn out just as sweet and sticky. Just note that the flavor will be a little stronger and the eggs might be slightly firmer.

Are these peanut butter eggs keto-friendly?

They can be! I use a low-carb peanut butter and sugar-free chocolate chips, and they fit perfectly into a keto lifestyle with just a few grams of net carbs per egg.

Do I need to use coconut flour?

Coconut flour helps firm up the filling, but if I don’t have it, I use almond flour instead. I usually add a bit more almond flour since it’s less absorbent than coconut flour.

Can I make these ahead of time?

Absolutely. I often make a batch ahead of Easter or for the week and keep them in the freezer. They stay fresh, and I love having a ready-made treat on hand.

Conclusion

These healthy homemade peanut butter eggs give me all the joy of classic chocolate peanut butter treats, but with ingredients I feel good about. They’re quick, customizable, and perfect for everything from holiday celebrations to afternoon cravings. Whether I’m making them for myself or to share, they always disappear fast — and I never feel guilty reaching for another.

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