A healthier version of Reese's eggs, these homemade chocolate peanut butter eggs are made with wholesome ingredients and are so easy to make! You can feel good about giving your kids this low sugar treat at Easter or anytime during the year.
Reese was one of my favorite treats growing up. Just as with so many other foods, when I grew up and cared a little more about my health, I still wanted the taste, but not the consequences on my body.
I discovered there are many things you can make at home, reduce the sugar, use healthy ingredients and so on. You can create a very similar taste and texture, but it's so much better for your body and peace of mind.
This is an example of that. It's an incredibly easy recipe and so much more wholesome. Some other examples are sprouted wheat crackers, strawberry pop tarts, peaches and cream oatmeal, and chocolate almond milk.
Are Chocolate Peanut Butter Eggs Healthy?
This is a copycat recipe of Reese's peanut butter eggs, which are so tasty, but full of refined sugar and hydrogenated vegetable oils.
Many homemade Reese's eggs contain powdered sugar or brown sugar, which are refined. They also contain a lot of dairy, which can be an issue for some, myself included.
These chocolate peanut butter eggs are made with natural sugar (and much less of it), and only real, simple ingredients. They are also dairy-free. No need to feel guilt over eating this treat or giving some to your children at Easter!
Chocolate Peanut Butter Eggs Ingredients
Peanut butter - Use smooth natural peanut butter with no additives (other than perhaps salt). It would be ideal to use homemade creamy peanut butter made with soaked peanuts since you'd get more nutrients out of it (find out why soaking is so beneficial here). Peanuts are high in protein and healthy fats. They are also a great source of many vitamins and minerals, such as biotin, copper, Vitamin E, folate and niacin, among others.
Almond butter (optional) - You can use more peanut butter instead of almond butter, I just really like the combination!
Coconut flour - Gluten-free and high in nutrients, including fibre, protein, healthy fats and iron!
Pea protein powder (optional) - We choose unsweetened and unflavored pea protein (thisis our favorite protein powder), because my husband and I both don't handle dairy products very well, and this seemed to be the healthiest and cleanest option.
Maple syrup - One of my favorite natural sweeteners. Maple syrup has such a delightful flavor, contains some nutrients and is all-natural (We're talking about the PURE stuff, not Aunt Jemima!) It is sugar, so I've put as little as possible in this recipe to impart just enough sweetness.
Sea salt - To bring out the peanut butter and chocolate flavors.
Dark chocolate - I go for 70% cocoa. Dark chocolate is the healthiest type of chocolate, as it has the least amount of sugar and is, therefore, higher in cocoa. Cocoa is rich in polyphenols, which are antioxidants also found in some fruits and vegetables! These polyphenols may decrease blood pressure, decrease inflammation in the body, boost heart health and increase blood flow to the brain.
Substitution Options
- Add more peanut butter instead of using almond butter
- Add more coconut flour instead of using protein powder
- Use honey instead of maple syrup
- Use another type of chocolate such as milk chocolate or white chocolate
FAQ
Are Chocolate Peanut Butter Eggs Dairy-Free?
As long as dairy-free chocolate is used for the chocolate coating, these peanut butter eggs will be dairy-free.
Are Chocolate Peanut Butter Eggs Gluten-Free?
Some chocolates do contain ingredients made with gluten, so be sure to use gluten-free chocolate. The rest of the ingredients are naturally gluten-free!
How to Melt CHocolate For Peanut Butter Eggs
It's important to slowly melt the chocolate without direct heat. Otherwise, it may burn. This is why using a double boiler is best. Pour about 1 inch of water into the bottom pot, bring to a boil and reduce to a simmer. Place the chocolate into the top pot, stir until melted and remove from the heat.
Best Way to Dip Peanut bUtter Eggs in Chocolate
The easiest way I've found is to have 2 forks (one in each hand) and use these to easily flip the peanut butter egg over in the chocolate to fully coat it. Using the same forks, transfer the egg back to the sheet lined with parchment paper. Carefully slide the fork out from underneath the egg as you place it down.
How Many Eggs Does This Recipe Yield?
This recipe makes 20 homemade peanut butter eggs.
Can YOu Freeze Chocolate Peanut Butter Eggs?
You can store chocolate peanut butter eggs in the fridge or freezer. These don't freeze very hard at all, so you can eat them straight out of the freezer.
Tools You May Need
Double boiler
Parchment paper or wax paper
How to Make Chocolate Peanut Butter Eggs
Ingredients:
- ⅔ cup pure peanut butter, smooth
- ⅓ cup pure almond butter, smooth (or more peanut butter)
- 2 tablespoon coconut flour
- ¼ cup pea protein powder, unsweetened and unflavored (or more coconut flour)
- 2 tablespoon maple syrup
- ¼ teaspoon sea salt
- 1 cup dark chocolate (I use 70% cocoa) or semi-sweet chocolate chips
Instructions:
Mix nut butters, coconut flour, protein powder, maple syrup and sea salt in a bowl until smooth.
Line cookie sheet with a piece of parchment paper.
Scoop out 1 tablespoon of the peanut butter mixture at a time and use your hands to form egg shapes (approximately ⅓ - ½ inch thick), then place them on the baking sheet. Alternatively, you could roll dough out and use an egg-shaped cookie cutter to form the eggs or press them into egg-shaped candy molds.
Place baking sheet in the freezer for at least 1 hour.
Melt chocolate in a double boiler. When all the chocolate is almost melted, remove it from the heat. Allow to cool for 5 minutes before removing eggs from the freezer.
Take eggs out of the freezer and use 2 forks to coat them in the melted chocolate, placing them back on the baking sheet. You'll likely have some excess chocolate, which you can drizzle on the eggs if you'd like. Return to the freezer for another 30 minutes before eating.
How to Store Chocolate Peanut Butter Eggs
The chocolate on these eggs will melt at room temperature (sorry, not an ideal addition to the Easter basket!), so store them in an airtight container in the fridge or freezer.
Did you try this recipe? If so, I would really appreciate a 5-star rating and your comments below! Thanks!
MORE GUILT-FREE DESSERTS
- TOASTED COCONUT COOKIES WITH WHITE BEANS
- BLUEBERRY PIE
- CREAMY LEMON BARS
- CHOCOLATE PEANUT BUTTER BANANA POPSICLES
- GERMAN GINGERBREAD COOKIES
- DARK CHOCOLATE COVERED PEANUTS
📖 Recipe
Chocolate Peanut Butter Eggs
Yield: 20
Prep Time: 10 minutes
Additional Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
A healthier version of Reese's eggs, these homemade chocolate peanut butter eggs are made with wholesome ingredients and are so easy to make! You can feel good about giving your kids this low sugar treat at Easter or anytime during the year.
Ingredients
- ⅔ cup pure peanut butter, smooth
- ⅓ cup pure almond butter, smooth (or more peanut butter)
- 2 tablespoon coconut flour
- ¼ cup pea protein powder, unsweetened and unflavored (or more coconut flour)
- 2 tablespoon maple syrup
- ¼ teaspoon sea salt
- 1 cup dark chocolate (I use 70% cocoa) or semi-sweet chocolate chips
Instructions
- Mix nut butters, coconut flour, protein powder, maple syrup and sea salt in a bowl until smooth.
- Line cookie sheet with a piece of parchment paper.
- Scoop out 1 tablespoon of the peanut butter mixture at a time and use your hands to form egg shapes (approximately ⅓ - ½ inch thick), then place them on the baking sheet. Alternatively, you could roll dough out and use an egg-shaped cookie cutter to form the eggs or press them into egg-shaped candy molds.
- Place baking sheet in the freezer for at least 1 hour.
- Melt chocolate in a double boiler. When all the chocolate is almost melted, remove it from the heat. Allow to cool for 5 minutes before removing eggs from the freezer.
- Take eggs out of the freezer and use 2 forks to coat them in the melted chocolate, placing them back on the baking sheet. You'll likely have some excess chocolate, which you can drizzle on the eggs if you'd like. Return to the freezer for another 30 minutes before eating.
Notes
The chocolate on these eggs will melt at room temperature, so store them in an airtight container in the fridge or freezer.
Nutrition Information:
Yield: 20Serving Size: 1
Amount Per Serving:Calories: 131Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 74mgCarbohydrates: 10gFiber: 2gSugar: 7gProtein: 4g
This nutrient calculation is done by an automated calculator and may not be accurate.
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