Irresistible Easter Peanut Butter Eggs You'll Love to Make

Delight in these gluten-free, vegan Easter Peanut Butter Eggs, a no-bake treat perfect for festive gatherings.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 5

Chilling Time 45

Total Time 1 10

Servings: 12 eggs

Course: Desserts

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

1 cup Creamy Peanut Butter Natural peanut butter preferred
1 cup Blanched Almond Flour Can substitute with coconut flour, reduce amount
1/4 cup Maple Syrup Use honey if not strictly vegan
1 teaspoon Vanilla Extract Use pure vanilla for best flavor
1 pinch Sea Salt Balances sweetness

For the Chocolate Coating

1 cup Semi-Sweet Chocolate Chips Dark chocolate can be used
1 tablespoon Coconut Oil Substitute with vegetable oil or cocoa butter if needed

Equipment

Food Processor
Microwave-Safe Bowl
Parchment Paper

Method

Step-by-Step Instructions

In a food processor, combine creamy peanut butter, vanilla extract, maple syrup, blanched almond flour, and a pinch of sea salt. Pulse until crumbly.
Shape the mixture into egg-shaped balls or flatten to make egg shapes. Place on a parchment-lined sheet and freeze for 15 minutes.
In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second intervals until smooth.
Dip each chilled egg into the melted chocolate, ensuring full coating. Place decorated eggs back on the parchment.
Chill the eggs in the fridge or freezer for 30 minutes until the chocolate sets. Serve at room temperature.

Nutrition

Serving: 1eggCalories: 150kcalCarbohydrates: 15gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 50mgPotassium: 140mgFiber: 2gSugar: 8gCalcium: 2mgIron: 4mg

Notes

Store in an airtight container in the fridge for up to 2 weeks or freeze for up to 3 months.

Tried this recipe?

Let us know how it was!