Why You’ll Love Them
They taste amazing. These taste like a Reese’s peanut butter egg, only with a shorter ingredient list. I think they taste better than the candy the Easter bunny might normally stick in an Easter basket! They’re easy to make. Just stir 4 ingredients together to make the peanut butter filling, then make the egg shapes and coat them in melted chocolate. No special cookie cutters required! They’re made with nutrient-dense ingredients. Instead of relying on powdered sugar, these peanut butter eggs are made with simple, nourishing ingredients like all-natural peanut butter, maple syrup, and coconut flour, for extra fiber. They are allergy friendly. This recipe is naturally gluten-free, and when you use vegan chocolate chips, they are dairy-free, too. For a nut-free option you can send to school, try using sunflower seed butter instead of peanut butter.
Ingredients You’ll Need
The coconut flour helps in this recipe helps gives the peanut butter eggs a thick center, similar to the candy you’d buy from the store. If you don’t keep coconut flour on hand, you can replace it with a 1/4 cup of almond flour, instead. This recipe calls for creamy peanut butter (use the all-natural kind that you have to stir to mix in the oil), but you can use crunchy peanut butter if you want the added texture.
How to Make Peanut Butter Eggs
- Make the peanut butter filling. In a medium bowl, combine the peanut butter, maple syrup, coconut flour, and salt. Stir well, until the mixture looks smooth. Wait a few minutes, and you’ll see the peanut butter mixture thicken. (You can place the bowl in the fridge to speed the process, if you need to, but this shouldn’t take longer than 5 minutes.)
- Scoop. Use a small cookie scoop (about 2 teaspoons size) to scoop the mixture and drop it onto a baking sheet lined with parchment paper or wax paper. You should get roughly 12 scoops from this recipe, when you use that size scoop. Use your fingers to shape the peanut butter into egg shapes, flattening them into pieces about a 1/4-inch thick. Transfer the lined baking sheet to the freezer so they can firm up while you melt the chocolate.
- Add the chocolate. Melt the chocolate chips in a double boiler, or in the microwave using 30-second intervals, and stir until the melted chocolate is smooth. Remove the peanut butter eggs from the freezer, and use a spoon to spread the melted chocolate over the top of each egg shape. (Alternatively, you can use a fork to dip the eggs into the melted chocolate, then let the excess chocolate drip off.) Once the chocolate has hardened, flip the eggs over and coat the other side. If you’d like to add colorful sprinkles to the peanut butter eggs, sprinkle them on while the chocolate still looks wet. When it hardens, the sprinkles will stick in place. Transfer the pan of chocolate covered peanut butter eggs back to the fridge or freezer so the chocolate can set, which only takes 5 to 10 minutes. Then they are ready to enjoy! Storage Tip: This recipe will soften at room temperature, so it’s best to keep them stored in an airtight container in the refrigerator. They should keep well for at least 2 weeks when chilled! Looking for more candy recipes? Try Vegan Snickers, Homemade Crunch Bars, or Almond Butter Cups for more ideas. If you try these homemade Reese’s eggs, please leave a comment and star rating below letting me know how you like them!
