5 ingredient Homemade Peanut Butter Eggs

These decadent 5 ingredient peanut butter eggs are paleo-friendly, vegan, and beyond DELICIOUS. A healthier spin on a classic Reese’s peanut butter cup. Same decadent taste made with wholesome ingredients! 

chocolate covered peanut butter eggs drizzled with chocolate on parchment paper.

It’s the week of Easter! So let’s celebrate with these amazing, chocolate-y peanut butter eggs. Made with only 5 ingredients, are so easy, and beyond delicious! It’s like a homemade Reese’s peanut butter cup but made a little healthier. These are perfect to make for Easter or to enjoy year round because they’re that decadent and yummy!

If you are a peanut butter lover – this is a must-try recipe!

Making the peanut butter filling

The most important part. You want to make sure your peanut butter filling isn’t too liquid-y or dry. Use a more natural peanut butter for this recipe to keep the filling moist and easy to use with its natural oils. 

This recipe is healthier, so rather than using powdered sugar like most peanut butter eggs – use almond flour or coconut flour as the thickening ingredient. Sweeten naturally with maple syrup, agave, or honey – so so easy and wholesome!

How to Make Homemade Peanut Butter Eggs

how to make chocolate peanut butter eggs step by step

  1. First, mix together peanut butter, almond flour, and maple syrup together.
  2. Then use hands to shape into 6 eggs or 12 mini eggs. Lay on a parchment paper lined sheet pan and freeze for 30 minutes. 
  3. Melt chocolate and coconut oil together, then use a fork to dip peanut butter eggs into chocolate. 
  4. Lay eggs back onto the sheet pan and freeze again for 10 minutes.

a chocolate covered peanut butter egg on parchment paper cut in half.

Can You Freeze Homemade Peanut Butter Eggs? 

Absolutely. This recipe is very freezer-friendly – store eggs in a glass sealed container or freezer ziplock-bag and freeze for up to 2 to 3 months. Easy to make in advance for holidays/events or to have on hand anytime you need a sweet treat!

Extra Tips

  • To sweeten this recipe I recommend using maple syrup, but you can also use agave or honey to substitute. 
  • How to store: place peanut butter eggs in a sealed container or ziplock bag and freeze for up to 3 months or refrigerate for up to 2 weeks. 
  • Make sure you use natural nut butter – it has extra oils and more moisture. Using a thicker, less natural nut butter can change the consistency and result in a dryer peanut butter egg. 

chocolate covered peanut butter eggs drizzled with chocolate on parchment paper.

If you try this recipe or any other recipe, I would love to hear how you enjoyed it! Review and comment below and let me know your thoughts. Also share your pictures on instagram #asimplepalate - I love seeing your recipe creations! You can also follow me on PINTEREST, INSTAGRAM, and FACEBOOK.

chocolate covered peanut butter eggs drizzled with chocolate on parchment paper.

5 Ingredient Homemade Peanut Butter Eggs

Servings 6 eggs
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins

These decadent 5 ingredient peanut butter eggs are paleo-friendly, vegan, and beyond DELICIOUS. A healthier spin on a classic Reese's peanut butter cup. Same decadent taste made with wholesome ingredients! 

Course: Dessert
Cuisine: American
Keyword: homemade reese's peanut butter cups, peanut butter cups, peanut butter eggs
Calories: 452 kcal
Author: A Simple Palate

Ingredients

Instructions

  1. Mix in a medium bowl peanut butter, almond flour, and maple syrup. Use hands to shape into 6 eggs or into 12 mini eggs. Lay on parchment paper lined sheet pan and freeze for 30 minutes. 

  2. In 30 second increments melt chocolate and coconut oil in bowl. Stir every 30 seconds to avoid burning. Repeat until chocolate chips have melted.  

  3. Use a fork to hold frozen peanut butter eggs and dip completely into melted chocolate. Lift and lay eggs back on parchment paper sheet pan. Freeze again for 5 minutes then enjoy! Keep stored in sealed container in refrigerator. 

  4. Optional: drizzle extra melted chocolate over top of eggs then freeze again for 5 minutes and serve. 

Recipe Notes

Tips

  • To sweeten this recipe I recommend using maple syrup, but you can also use agave or honey to substitute. 
  • How to store: place peanut butter eggs in a sealed container or ziplock bag and freeze for up to 3 months or refrigerate for up to 2 weeks. 
Nutrition Facts
5 Ingredient Homemade Peanut Butter Eggs
Amount Per Serving
Calories 452 Calories from Fat 263
% Daily Value*
Total Fat 29.2g 45%
Total Carbohydrates 34.9g 12%
Sugars 26.8g
Protein 9g 18%
* Percent Daily Values are based on a 2000 calorie diet.
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