These homemade Peanut Butter Eggs are a healthier twist on the classic Easter treat.
Made with creamy peanut butter, almond flour, and maple syrup, they’re naturally sweetened, dipped in luscious chocolate, and completely addictive.
Whether you’re prepping them for a holiday tray or a snack stash, they’re a no-bake favorite you’ll want year-round.
Why You’ll Love This Recipe
Healthier version – No refined sugar, dairy-free, and gluten-free.
Quick and easy – Minimal ingredients, no oven needed.
Kid-friendly – A fun treat to make and eat with little ones.
Customizable shapes – Use your hands or cookie cutters.
Perfect for holidays – Great for Easter baskets or dessert tables.
Naturally sweet – Sweetened with maple syrup or honey.
What You’ll Need (Ingredient Highlights)
Creamy peanut butter – The base for a smooth, nutty filling.
Almond flour – Adds texture and helps bind the dough.
Maple syrup (or honey) – Natural sweeteners that blend beautifully with peanut butter.
Vanilla extract & sea salt – Enhance the flavor with balance and warmth.
Semi-sweet chocolate chips – Melts into a smooth, decadent coating.
Coconut oil – Helps the chocolate melt and set with a glossy finish.
Pro Tips Before You Start
Use natural peanut butter – No added sugar or hydrogenated oils.
Chill before dipping – Keeps eggs firm for easier coating.
Don’t skip the coconut oil – It creates a smoother chocolate shell.
Use a fork for dipping – Helps drain excess chocolate cleanly.
Drizzle for texture – Extra melted chocolate adds visual flair and crunch.
How to Make Peanut Butter Eggs
Step 1: Make the Filling
In a mixing bowl, combine peanut butter, almond flour, maple syrup (or honey), vanilla extract, and sea salt.
Mix until a soft, crumbly dough forms that holds together when pressed.
Step 2: Shape the Eggs
Scoop the mixture using a cookie scoop or spoon.
Roll into smooth ovals and gently shape into eggs.
Alternatively, press the dough flat and cut out shapes using an egg-shaped cookie cutter.
Place the eggs on a parchment-lined baking sheet and freeze for 15 minutes.
Step 3: Melt the Chocolate
In a separate bowl, add chocolate chips and coconut oil.
Microwave in 30-second intervals, stirring each time, until smooth and fully melted.
Step 4: Dip the Eggs
Using a fork, dip each chilled peanut butter egg into the melted chocolate.
Let the excess drip off, then transfer back to the baking sheet.
Optional: drizzle extra chocolate over the top for decoration.
Step 5: Chill Again
Place the coated eggs in the fridge or freezer for at least 30 minutes to let the chocolate set.
Serve at room temperature and enjoy!
What to Serve It With
Hot coffee or tea – A warm drink balances the sweetness.
Fresh fruit – Try with apple slices or berries for contrast.
Vanilla yogurt – A dip for a creamy twist.
Holiday dessert board – Pair with cookies, bark, or truffles.
As is – They’re great on their own as a sweet snack or gift.
Variations / Substitutions
Swap almond flour – Use oat flour or coconut flour if preferred.
Try other nut butters – Almond, cashew, or sunflower butter all work.
Use white or dark chocolate – For different flavor profiles.
Top with sprinkles or crushed nuts – For extra crunch.
Shape for other holidays – Hearts for Valentine’s, trees for Christmas!
Storage & Leftovers
Fridge – Store in an airtight container for up to 2 weeks.
Freezer – Freeze for up to 3 months in a sealed bag.
Room temp – Serve slightly chilled for best texture.
Stack with parchment – Prevents sticking in containers.
Great make-ahead treat – Perfect for prepping holiday gifts or snacks.
FAQs
Can I use chunky peanut butter?
Creamy works best, but chunky adds a nice crunch if that’s your style.
Are these vegan?
Yes, if you use maple syrup and dairy-free chocolate chips.
Can I use honey instead of maple syrup?
Absolutely—just note it will taste slightly sweeter and stickier.
How do I keep the chocolate smooth?
Use coconut oil and melt slowly in intervals to avoid scorching.
Do I have to freeze the eggs before dipping?
Yes, chilling helps them hold their shape during the dipping process.
Can I make them nut-free?
Try sunflower seed butter and oat flour for a nut-free version.
Will they melt at room temp?
They stay firm at room temp for a while but are best slightly chilled.
Final Thoughts
These Peanut Butter Eggs are the perfect homemade alternative to store-bought candy.
They’re rich, satisfying, and surprisingly wholesome with simple ingredients and no baking required.
Whether you’re prepping for Easter or just want a clean treat to keep on hand, these sweet little bites hit the spot every time.
Peanut Butter Eggs
Ingredients
- 1 cup creamy peanut butter
- ¼ cup blanched almond flour
- ¼ cup maple syrup or honey
- 1 tsp vanilla extract
- ⅛ tsp sea salt
- 1 cup semi-sweet chocolate chips
- 1 tbsp coconut oil
Instructions
- In a bowl, mix peanut butter, almond flour, maple syrup, vanilla, and salt until a soft dough forms.
- Scoop and shape into eggs, then place on parchment-lined sheet. Freeze 15 mins.
- Melt chocolate and coconut oil in the microwave until smooth.
- Dip chilled eggs in chocolate using a fork. Let excess drip off.
- Place back on sheet.
- See full steps with tips & photos → https://p4pd.org/peanut-butter-eggs/
Notes
- Use natural peanut butter for a softer, more authentic filling.
- Maple syrup adds a warm sweetness, but honey works just as well.
- Store in the fridge for up to 1 week or freeze for up to 1 month.
- Perfect for Easter baskets, gifts, or anytime snacking.
