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Peanut Butter Easter Eggs Recipe

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4.5 from 109 reviews

These Peanut Butter Easter Eggs are a delicious, homemade treat featuring a creamy peanut butter filling blended with natural sweeteners and spices, coated in rich dark chocolate. Perfect for holiday gifting or a festive snack, they combine the smooth texture of coconut flour with the warmth of cinnamon and vanilla, all encased in a decadent chocolate shell.

Ingredients

Scale

Peanut Butter Filling

  • 1 1/4 cups natural, no-sugar peanut butter
  • 3 tablespoons pure maple syrup
  • 1/4 cup coconut flour (plus 1–2 tablespoons extra if needed)
  • 1 teaspoon Simply Organic® Pure Madagascar Vanilla Extract or Non-Alcoholic Vanilla Flavoring
  • 1/2 teaspoon Simply Organic® Cinnamon

Chocolate Coating

  • 6–8 ounces dark chocolate

Instructions

  1. Prepare baking sheet: Line a baking sheet with parchment paper to prevent sticking and to facilitate easy removal of the peanut butter eggs after setting.
  2. Make peanut butter mixture: In a mixing bowl, beat together the peanut butter, maple syrup, coconut flour, vanilla extract, and cinnamon until the mixture is smooth and well combined. If the mixture feels too runny and difficult to shape, gradually add 1 to 2 tablespoons more coconut flour until it can be formed into eggs without sticking.
  3. Shape the eggs: Divide the peanut butter filling into 1- to 2-tablespoon portions. Roll each portion into a ball, then use your hands to gently flatten and shape each ball into an oval shape resembling an Easter egg.
  4. Freeze shaped eggs: Place the shaped peanut butter eggs on the prepared baking sheet and freeze them. Freezing solidifies the filling, making it easier to dip later without losing shape.
  5. Melt the chocolate: Using a double boiler set over medium-low heat, gently melt the dark chocolate until smooth, stirring frequently. Alternatively, melt the chocolate in the microwave in 30-second intervals, stirring between intervals until completely melted.
  6. Dip and coat eggs in chocolate: Remove the peanut butter eggs from the freezer. Using a fork or dipping tool, submerge each egg into the melted chocolate, allowing any excess chocolate to drip off. Place the coated eggs back onto the parchment-lined baking sheet. When the first coating is mostly set, drizzle with additional melted chocolate for decoration, then allow the eggs to set fully either at room temperature or in the refrigerator.

Notes

  • If the peanut butter mixture is sticky, add small amounts of coconut flour to improve handling.
  • Use natural peanut butter with no added sugar or oil for the best flavor and texture.
  • Dark chocolate with at least 70% cocoa content works well for coating and balances the sweetness.
  • Store finished eggs in an airtight container in the refrigerator for up to 2 weeks.
  • For a dairy-free version, ensure the chocolate is vegan or use dairy-free alternatives.

Keywords: Peanut Butter Easter Eggs, Peanut Butter Chocolate Eggs, Homemade Easter Treat, No-Bake Easter Desserts, Gluten Free Easter Candy

Find it online: https://cookwithyana.com/peanut-butter-easter-eggs-recipe/