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–+ servings
Easter Peanut Butter Eggs

Decadent Easter Peanut Butter Eggs You Can Make at Home

Delight in these Easter Peanut Butter Eggs, a homemade, gluten-free, and vegan treat crafted with creamy peanut butter and rich chocolate.
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Prep Time 15 minutes
Cook Time 2 minutes
Chilling Time 30 minutes
Total Time 47 minutes
Servings: 12 eggs
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 cup Creamy Peanut Butter Opt for natural peanut butter for the best flavor.
  • 1 cup Blanched Almond Flour Can substitute with reduced amounts of coconut flour.
  • 1/3 cup Maple Syrup Honey can be used if not strictly vegan.
  • 1 teaspoon Vanilla Extract Choose pure vanilla for optimal taste.
  • 1/4 teaspoon Sea Salt Balances the sweetness.
For the Chocolate Coating
  • 1 cup Semi-Sweet Chocolate Chips Dark chocolate can be used for a richer flavor.
  • 2 tablespoons Coconut Oil Vegetable oil or cocoa butter can also work.

Equipment

  • food processor
  • Microwave-safe bowl
  • Parchment paper
  • Baking Sheet
  • fork

Method
 

Step-by-Step Instructions
  1. In a food processor, combine creamy peanut butter, maple syrup, vanilla extract, almond flour, and sea salt. Blend on medium speed for 1-2 minutes until crumbly yet well combined.
  2. Take small portions of the mixture and roll into egg-shaped balls. Alternatively, flatten for cookie cutter shapes. Place on a parchment-lined baking sheet and freeze for 15 minutes.
  3. Melt semi-sweet chocolate chips and coconut oil in a microwave-safe bowl using 30-second intervals, stirring until smooth.
  4. Dip each chilled egg into the melted chocolate using a fork. Tap to remove excess and place back on the baking sheet.
  5. Refrigerate dipped eggs for 30 minutes to allow chocolate to set completely before serving.

Nutrition

Serving: 1eggCalories: 200kcalCarbohydrates: 22gProtein: 4gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 50mgPotassium: 120mgFiber: 2gSugar: 8gCalcium: 2mgIron: 4mg

Notes

Store eggs in an airtight container in the fridge for up to 2 weeks. For longer storage, freeze in a single layer before moving to a freezer-safe container.

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