Healthy Peanut Butter Eggs

These Healthy Peanut Butter Eggs are easy to make with just a few ingredients and the perfect no bake homemade candy for Easter. Dairy-free, vegan, gluten-free, grain-free refined-sugar free with low carb, paleo and keto options.

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Healthy Peanut Butter Eggs Recipe

Did you grow up loving Reese’s Peanut Butter cups? If so, you are going to go crazy over these Healthy Peanut Butter Eggs! This homemade candy recipe is a healthy twist on the classic Reese’s Peanut Butter Eggs. Except it’s vegan, gluten-free and made without any refined-sugar and so much better for you than the store-bought stuff.

Plus, there are options to make the chocolate eggs low carb, keto and paleo-friendly by simply swapping out the nut butter and sweetener. If you love the peanut butter and chocolate combo, be sure to check out my Chocolate Peanut Butter Cups and Chocolate Peanut Butter Bars.

Ingredients

All you need to make these healthy peanut butter eggs are just a few simple ingredients that you most likely already have in your kitchen pantry!

For the peanut butter filling:

• Creamy peanut butter – we like to use an all natural peanut butter made with just peanuts. Use cashew butter for paleo peanut butter cups. Almond butter, sunflower seed butter or pecan butter would also be delicious.
• Coconut oil – makes the peanut butter mixture smooth and creamy. Use refined organic coconut oil if you don’t want any coconut flavor.
• Maple syrup – our favorite all natural sweetener that make these peanut butter cups taste delicious. You can also sub with coconut nectar syrup, date syrup or your preferred liquid sweetener such as Lakanto Sugar-free Maple Syrup or Yacon syrup for keto peanut butter eggs.
• Almond flour – be sure to use superfine blanched almond flour. This helps to provide structure and help the peanut butter mixture hold it’s shape. You can also sub with gluten-free oat flour (if not grain-free) or 1 tablespoon coconut flour.
• Vegan Protein Powder: Optional for added protein. We like these plant-based protein powders from NuZest Just Clean or Sprout Living Pea Protein but you can use your favorite. 
• Cinnamon + Fine Sea Salt + Vanilla Extract – for flavor and to balance out the sweetness

For the chocolate coating:

• Dairy-free chocolate or chocolate chips – we like to use a good quality dark chocolate such as Hu’s Kitchen or Lily’s Sweets Dark chocolate chips.
• Coconut oil – helps smooth out the chocolate. Use refined organic coconut oil if you don’t want any coconut flavor.

How to make Healthy Peanut Butter Eggs

Making your own homemade Reese’s peanut butter eggs couldn’t be more simple! Be sure to follow the step-by-step instructions, photos or watch the video below:

1. Make the peanut butter filling: Add the peanut butter and coconut oil to a heat-safe / microwaveable bowl and place over a double boiler on the stove or heat in the microwave on high for 30 seconds until melted. Add the maple syrup, vanilla and sea salt and whisk to combine. Stir in the almond flour, protein powder (if using), cinnamon and salt. If the peanut butter mixture is too sticky to handle, add more almond flour. About 1 teaspoon at a time. If the dough is too dry, add more maple syrup or a touch of unsweetened almond milk.
2. Shape into eggs: Use a small cookie scoop (or about 1.5 Tbsp) of the dough, roll it into a ball and use your hands to form into eggs (makes about 15). Alternatively, you can pour or spoon into an egg shaped mold.Place vegan chocolate eggs on a lined baking sheet and freeze for 20-30 minutes or until set.If using a mold, place the mold on top of a baking sheet. This helps the mold stay in place and freeze for 20-30 minutes.

   

   

   
   
3. Make the chocolate shell: Melt dark chocolate and coconut oil over double boiler or in the microwave in 20 second increments, whisking well in between.
4. Dip into chocolate: Use a fork to dip each egg into the melted chocolate and then return to the parchment line baking sheet. Repeat until all the eggs are covered. You can drizzle leftover chocolate on top of the eggs and/or top with flakey sea salt.
5. Freeze: Place the pan back in the freezer for 10 minutes to set. Store in an airtight container in the fridge or freezer.

Decorating Tips

These easy decorating ideas will make your peanut butter eggs ultra fun and festive. There are so many ways to make them even more eye-catching than they already are!

• Top with Salt or Sugar: When it comes to topping off these homemade peanut butter eggs, we usually go for a quick and easy sprinkle of flaky sea salt or raw sugar crystals.
• Top with Cookie Crumbs: Add more flavor and a light crunch to these chocolate eggs by sprinkling crushed cookies on top of them before chilling the chocolate coating.
• Add some festive sprinkles or even spices and extracts: Add some colorful sprinkles or a festive touch with gingerbread spices and molasses to make gingerbread eggs. You can even decorate these chocolate eggs by adding a dusting of ground ginger and cinnamon on top.

How to Store Keto Peanut Butter Eggs

Leftover chocolate peanut butter eggs should be stored in an airtight container in the refrigerator or freezer. They will keep well for at least a week, and you definitely want to enjoy them within 2 weeks.

Is This Homemade Candy Recipe Freezer Friendly?

You can absolutely freeze your paleo peanut butter eggs for extended storage, if desired. As long as you keep them in an airtight container, they should last for 2-3 months. Just thaw them overnight in the fridge when you’re ready to eat them.

More healthy peanut butter recipes

• Keto Peanut Butter Cookies
• Peanut Butter Blossoms
• Chocolate Peanut Butter Cookies

5 from 1 vote

Print

Healthy Peanut Butter Eggs

Prep Time

20 mins

Cooling time

30 mins

 

These Healthy Peanut Butter Eggs are easy to make with just a few ingredients and the perfect no bake homemade candy for Easter. Dairy-free, vegan, gluten-free, refined-sugar free with paleo and keto options. 

Course: Dessert

Cuisine: American

Keyword: healthy candy, homemade candy, homemade peanut butter eggs, keto peanut butter eggs, paleo peanut butter eggs, peanut butter eggs, reese peanut butter eggs

Servings: 12 eggs

Calories: 197 kcal

Author: Kelly

Ingredients

• 1 cup creamy all natural (no sugar-added) peanut butter , be sure to use drippy peanut butter from a fairly new container. Do not use near the bottom of the jar, otherwise, your peanut butter will be too dry. You may also sub with cashew butter for paleo. Almond butter, pecan butter or sunflower seed butter will also work but not have that peanut butter flavor.
• 1 Tbsp coconut oil , use refined organic coconut oil if you don't want any coconut flavor
• 1/4 cup pure maple syrup , may also sub with coconut nectar syrup, date syrup or your preferred liquid sweetener such as Lakanto Sugar-free Maple Syrup or Yacon syrup for keto peanut butter eggs.
• 1 tsp vanilla extract
• 3 Tbsp superfine almond flour , or more as needed. May also try subbing with 1 Tbsp coconut flour instead.
• 1 tablespoon plant-based protein powder optional. We like these plant-based protein powders from NuZest Just Clean or Sprout Living Pea Protein but you can use your favorite. 
• 1/2 tsp ground cinnamon
• tiny pinch of fine sea salt
• 1 cup dairy-free dark chocolate chips or chopped dark chocolate , we like Hu's Kitchen, Lily's Sweets or Pascha's chocolate
• 1 tsp coconut oil , use refined organic coconut oil if you don't want any coconut flavor
• Flakey sea salt for garnish

Instructions

1. Make the peanut butter filling: Add the peanut butter and coconut oil to a heat-safe / microwaveable bowl and heat in the microwave on high for 20 seconds OR place over a double-boiler on the stove until melted.

   Add the maple syrup, vanilla and sea salt and whisk to combine. Stir in the almond flour, protein powder (if using) cinnamaon and salt. If the peanut butter mixture is too sticky to handle, add more almond flour - about 1 teaspoon at a time. If the dough is too dry, add more maple syrup or a touch of unsweetened almond milk.

   

2. Shape into eggs: Use a small cookie scoop (or about 1.5 Tbsp) of the dough, roll it into a ball and use your hands to form into eggs (makes about 12). Alternatively, you can pour or spoon into an egg shaped mold.

   Place eggs on a lined baking sheet and freeze for 20-30 minutes or until set. 

   If using a mold, place the mold on top of a baking sheet. This helps the mold stay in place and freeze for 20-30 minutes.

   

3. Make the chocolate shell: Melt dark chocolate and coconut oil over double boiler or in the microwave in 20 second increments, whisking well in between.

   Dip into chocolate: Use a fork to dip each egg into the melted chocolate and then return to the parchment line baking sheet. Repeat until all the eggs are covered. You can drizzle leftover chocolate on top of the eggs. Garnish with flakey sea salt if desired.

   

4. Freeze: Place the pan back in the freezer for 10 minutes to set.

   Store in an airtight container in the fridge or freezer until ready to enjoy.

   

Recipe Video

Nutrition Facts

Healthy Peanut Butter Eggs

Amount Per Serving (1 egg)

Calories 197 Calories from Fat 117

% Daily Value*

Fat 13g20%

Carbohydrates 13g4%

Fiber 2g8%

Sugar 8g9%

Protein 8g16%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.