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.
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.
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.
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.
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.