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, refined-sugar free with paleo and keto options.
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
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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.
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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.
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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.
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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.
