Peanut Butter Eggs

Peanut butter eggs are a healthier version of the beloved Reese’s peanut butter eggs that we all know and love. Peanut butter and chocolate FTW!

{this post contains affiliate links}

Easter is right around the corner, but I’ve been eating these peanut butter eggs for a bit of time now.

It always seems like when one holiday ends in-store, another one is right around the corner. As soon as Valentine’s Day was over it sort of felt like we jumped right in to Easter. And with that, all of the Easter candy.

Which, don’t get me wrong, I am all for the Easter candy. Specifically Reese’s peanut butter eggs.

I wish they would carry them all year round. I love that there’s more peanut butter, wrapped in a thin layer of chocolate. For me, they’re definitely preferred to the traditional Reese’s peanut butter cups.

These homemade Reese’s eggs were insanely easy to make, and just took a few simple ingredients to mimic, in a healthy way, that traditional Easter candy egg we all know and love.

Peanut Butter Eggs: the base

I think you’ll be pleasantly surprised by the fact that healthy Reese’s eggs only require a few simple ingredients.

The base for these peanut butter eggs includes peanut butter {duh}. Some pure maple syrup to mimic that sweet taste in traditional Reese’s eggs, and some almond flour to hold it all together.

I love using this Bob’s Red Mill almond flour, because it’s so fine, and doesn’t leave any grainy texture to the eggs themselves.

Making the eggs

You may be wondering to yourself, “but Danielle, how do I get them into that cute egg shape anyway?”

Great question my friend!

The answer is actually pretty simple. All you have to do is roll the batter into a ball. Then press in the center to push some of the batter to the bottom.

Next press that to the left and right to create a bit of an egg base shape. Finally, press the top half of the batter forward to create the top of the egg.

May sound complicated right now, but trust me, once you get rolling and pressing, the egg shape making will come together a lot faster.

Chocolate egg dip

Before we even get to dipping the peanut butter eggs, it’s imperative you put them in the freezer for about 30-ish minutes.

Doing so is going to allow them to hold their shape while you dip them in melted chocolate.

I found it easiest to drop the frozen egg into the melted chocolate, rotate quickly with a fork, check for any missing chocolate spots, and then lift up with the fork and let the excess chocolate drip off.

Placing the, now, chocolate covered eggs on parchment paper is a must! It will help you to easily remove the eggs, and break off any excess chocolate.

Peanut Butter Egg Storage

If you plan on storing these tasty Easter treats on the counter, I highly suggest putting them in an airtight container in one layer. Then place some parchment paper in between, and create another layer.

But, if you’re like me and love a frozen chocolate peanut butter treat, then you can put all the eggs into a freezer Ziploc bag and house them in that nice cool area of your kitchen.

I’m not kidding when I say these eggs are an obsession, and you may find yourself making them outside of Easter time, just like I will.

But tell me, will you be enjoying these eggs fresh or frozen?

Looking for more chocolate treats? Check these out:

Healthy Peanut Butter Cups

Chocolate Guinness Cake

Healthy Chocolate Peanut Butter Cheesecake

    

	
Did you enjoy this post? Sign up below now to receive treats and healthy tips straight to your inbox!
* indicates required

	Email Address  *

	


	First Name  *

	

	

		

		

	
    
    

    

    

Print

Healthy Peanut Butter Eggs

Prep Time

15 mins

Chill time

30 mins

Total Time

15 mins

 

Peanut butter eggs are a healthier version of the beloved Reese’s peanut butter eggs that we all know and love. Peanut butter and chocolate FTW!

Course: Dessert

Cuisine: American, Gluten Free

Keyword: easy recipe, four ingredients, gluten free

Servings: 18 peanut butter eggs

Ingredients

• 1 {16 oz} jar natural peanut butter
• ⅓ cup pure maple syrup
• 1 tsp. vanilla
• 6 Tbsp. almond flour
• 2 ½ – 3 cups dark chocolate chips
• 1-2 tsp. coconut oil

Directions

1. Line a large baking sheet with parchment paper. Set aside.
2. In a medium bowl, stir together the peanut butter, pure maple syrup, vanilla and almond flour.
3. Scoop out about 2 Tbsp. of dough, roll into a ball, and place on the prepared baking sheet.
4. Press the mixture into an egg shape, that’s about ¼” thick. repeat with the remaining batter.
5. Place in the freezer for 30 minutes.
6. Meanwhile, in a microwave safe bowl, add the chocolate chips and coconut oil. Microwave for 15 seconds at a time, stirring after each time, until chocolate chips are melted.
7. Dip the frozen peanut butter eggs into the melted chocolate and place back on the parchment paper to dry.
8. Store in an airtight container in a single layer, placing parchment paper in between each layer. Or place in a freezer Ziploc bag and place in the freezer.