Looking for a healthier alternative to traditional Easter treats? Check out our homemade peanut butter eggs recipe - it's lower in sugar, high protein, and absolutely irresistible! Gluten-free and vegan.
Easter is just around the corner, and what better way to celebrate than by making your own homemade chocolate eggs? These tasty treats are classic Easter candies that can be enjoyed by all ages.
Not only are they easy to make, but you can customize them to your liking by adding different ingredients or toppings.
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Why you'll love this recipe
- Easy recipe with simple ingredients
- Copycat Reese's peanut butter eggs
- Healthier than store-bought candy
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Dairy-free chocolate chips - This is for our chocolate coating. Feel free to use semi-sweet chocolate or dark chocolate chips!
Peanut butter - An all-natural creamy and smooth variety is best for a healthier treat. No added sugars or oils. Almond butter, cashew butter, or sun butter can be substituted if needed.
Maple syrup - Pure maple syrup is what you'll need here. It sweetens our filling naturally.
Coconut oil - Just a tiny bit of coconut oil is added to the chocolate mixture to make a crisp outer shell.
Vanilla extract - I always recommend using a high-quality pure vanilla extract. A small amount makes such a difference!
Step-by-step instructions
Before you start: Line a baking sheet with parchment paper.
Step 1: Combine peanut butter and maple syrup in a large bowl. Add almond flour to the mixture and stir to integrate.
Step 2: Transfer the mixture to a piece of parchment-covered pastry board. Roll dough to a ½ inch thickness.
Step 3: Use egg-shaped cookie cutters to cut eggs until all dough is used.
Step 4: Place dipped eggs in the freezer for 30 minutes.
Step 5: Melt chocolate chips and coconut oil in a microwave-safe bowl. Add vanilla extract and grab a fork to start dipping. Dip eggs into melted chocolate to coat.
Step 6: Transfer to the prepared baking sheet. Refrigerate until the chocolate candy coating is set.
Tips
This recipe uses egg-shaped cookie cutters for a thinner and more uniform shape. But no special equipment is needed. You can easily shape your eggs by hand.
Serving suggestions
Homemade Reese's eggs are great on their own. But, decorating this chocolate-dipped candy is also a fun, festive option. Here are some ideas for decorating the top of the eggs:
- Sprinkles!
- Icing
- Vegan white chocolate drizzle
- Gold leaf
- Pastel candies
These bird nest cookies are also a fun springtime treat for any Easter basket!
More dairy-free chocolate treats
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Homemade Peanut Butter Eggs (Vegan)
Ingredients
- 1 cup natural peanut butter (salted) well stirred
- 1 cup almond flour
- 2 tablespoons maple syrup
- 10 oz dairy-free chocolate chips
- ½ teaspoon coconut oil
- ¼ teaspoon pure vanilla extract
Instructions
- Line a large baking sheet with parchment paper. Set aside. Place another piece of parchment paper onto a pastry board or cutting board. Set aside.
- In a medium bowl, combine peanut butter and maple syrup. Add the almond flour and stir to combine. Squeeze mixture with your hands to get a smooth dough.
- Transfer mixture onto parchment-lined pastry board. Place another piece of parchment paper on top and roll out to a ½ inch thickness. Use a 2-3-inch egg shaped cookie cutter to cut egg shapes. *If you don't have cookie cutters, no need to roll out dough. Just shape with your hands.
- Place egg cutouts onto prepared baking sheet. Once all the dough has been used, place baking sheet in the freezer for 30 minutes.
- When eggs are ready, place the chocolate chips and coconut oil in a microwave safe bowl. Melt chocolate in the microwave at 30-second intervals, stirring after each, until chocolate chips are almost completely melted. Stir until completely melted. Add vanilla extract and stir to combine.
- Using a fork, quickly dip eggs in melted chocolate on one side, then flip to coat. Tap fork to get rid of excess chocolate and transfer back to baking sheet. Repeat until all eggs are coated.
- Place baking sheet in the refrigerator for 30 minutes or until chocolate is set.
- Store in an airtight container for 5-6 days. Refrigeration is recommended.
Madeline Armstrong
I've made these twice now and I. am. obsessed. They're SO simple yet SO good!! Next time I want to try to swirl the PB with nutella or another nut butter to switch it up a bit. Thank you for this awesome recipe!
Tessa
Ohh, that sounds great! Thank you so much!