Description
Creamy, sweet peanut butter eggs coated in rich dark chocolate — a healthier, no-bake version of the classic Easter treat made with clean, real-food ingredients. Naturally gluten-free, dairy-free, refined sugar-free, and vegan.
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
Instructions
- In a mixing bowl, stir together the peanut butter, maple syrup, coconut flour, vanilla extract, and salt until a thick dough forms.
- Shape the dough into small egg-shaped ovals with your hands and place them on a parchment-lined baking sheet.
- Freeze the peanut butter eggs for about 30 minutes until firm.
- While the eggs chill, melt the chocolate chips and coconut oil in a double boiler or microwave, stirring until smooth.
- Dip each frozen egg into the melted chocolate, allowing the excess to drip off, then place them back on the parchment-lined sheet.
- Chill the chocolate-covered eggs in the refrigerator for 10–15 minutes until the chocolate shell is set.
- Store in an airtight container in the fridge for up to a week or freeze for longer storage.
Notes
Use almond butter or sunflower seed butter for a nut-free alternative.
Try crunchy peanut butter or add cacao nibs for extra texture.
Drizzle with white chocolate for a decorative touch.
Use sugar-free chocolate chips to reduce carbs.
Add a pinch of cinnamon or protein powder for a flavor twist.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 egg
- Calories: 180
- Sugar: 7g
- Sodium: 60mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
