Please note that some of the links are affiliate links and I will earn a commission if you purchase through those links.
These Reese’s peanut butter eggs taste just like the original version but are made slightly healthier with almond flour, creamy peanut butter, and dark chocolate chips, naturally sweetened with maple syrup. Plus, they are vegan and gluten-free!
Reese’s peanut butter eggs have always been a family favorite, especially for my boys. But I felt that I really needed to try my hand at coming up with a homemade version without so much sugar, hydrogenated oils, and other not-so-healthy ingredients.
The filling for this recipe is similar to these peanut butter balls that I shared over the holidays but I adjusted it a bit to create these incredible peanut butter eggs for Easter. The end result is these amazing creamy, peanut buttery-filled chocolate eggs that taste just like Reese’s eggs but is made with much better ingredients.
I used almond flour, creamy peanut butter, and maple syrup as a natural sweetener for the filling of these eggs. Then blended a mixture of melted dark chocolate and coconut oil to dip them in to make a nice hard chocolate shell on the outside. This makes these homemade peanut butter eggs vegan, gluten-free, low in sugar, and low-carb but still so irresistible!
Why you’ll love this recipe
- Simple and easy – only 6 ingredients and a few simple steps are needed to make these peanut butter easter eggs, which includes the chilling time.
- Healthy – this recipe, as written, is vegan, gluten-free, naturally sweetened, low carb, and much healthier than any store-bought version.
- Perfect for Easter – whether you celebrate Easter or not, these chocolate peanut butter eggs make the best little healthy dessert!
- No baking is required – for all of us non-bakers, this is a dessert anyone can make!
You may also love these Dark chocolate sweet potato brownies. Which are wonderfully irresistible!
Ingredients you will need
- Creamy peanut butter – for the best results you want to use a good quality creamy peanut butter where the only ingredients are peanuts and salt that has a nice runny, drippy consistency. My favorite brand is Once Again.
- Almond flour – this helps to make the filling nice and thick but keeps it gluten-free and low-carb, which is great! Bob’s Red Mill Almond Flour is my go-to brand.
- Maple syrup – to give the peanut butter eggs that sweet flavor, making them resemble the taste of Reese’s eggs.
- Vanilla extract – to enhance the flavors of all of the other ingredients.
- Kosher salt – just a pinch.
- Dark chocolate chips – for that rich, decadent, chocolate-covered coating on the eggs that makes them mouth-watering, and so delicious. Make sure to use dairy-free for the fully vegan version of this recipe. I like Lilys or Enjoy Life brands.
- Coconut oil – just a little bit to melt with the chocolate so it turns into a silky, chocolatey, perfectly dippable pool of goodness.
How to make healthy peanut butter eggs
This chocolate Easter egg recipe can be made with only 6 ingredients in a few simple steps. They are very easy to make and are so much better for you than any store-bought version. Plus, they are absolutely delightful!
- Make the peanut butter filling – combine the filling ingredients in a mixing bowl and mix well to form a thick, soft mixture.
- Form the eggs – use a small ice cream scoop or tablespoon to measure and form the peanut butter mixture into even size eggs and place them onto a lined pan.
- Chill the eggs – Place the formed eggs into the freezer for 30 minutes before you coat them. This is the most important step in this peanut butter egg recipe. Chilling the eggs makes them 100% easier to dip in the chocolate.
- Melt the chocolate – combine the dark chocolate chips with the coconut oil in a microwave-safe bowl. Microwave on high in 30-second intervals until melted. Watch it so it doesn’t burn.
- Coat the eggs in the chocolate – carefully dip each egg in the chocolate, allowing any excess chocolate to drip off, before placing the eggs back onto the lined baking sheet.
- Chill and serve – return the eggs to the freezer to allow the chocolate to set up for about 15 minutes. I also like to add a little sprinkle of sea salt, which makes that even better!
Pro tip! Use a large baking sheet lined with a Silpat or parchment paper to place the eggs on so they don’t stick. I like using a flat metal spatula to easily lift them from the pan once ready.
Tips for making homemade peanut butter eggs
- Use real peanut butter – these peanut butter eggs come out best with creamy natural peanut butter where the only ingredients are peanuts and salt. You really want to use drippy, creamy peanut butter for the best results.
- Use parchment paper – You want to place the formed eggs onto a tray or plate that is lined with parchment paper or a baking mat to prevent them from sticking.
- Form into even sizes – use a tablespoon or small cookie scoop to measure about 1.5 tablespoons of the peanut butter filling for each egg so they all come out the same size.
- Chill the formed eggs before dipping them – the MOST essential step to this recipe since the eggs are so much easier to dip once they have chilled. DO NOT SKIP THE CHILLING TIME!
- Let the chocolate sit – once the chocolate is fully melted, let it sit on the counter for 5 minutes to cool a little bit before you dip the eggs.
Substitutions and variations
- Swap the peanut butter – you can use creamy almond butter, cashew butter, or sun butter for a nut-free version of this recipe, which is great!
- Use a different flour – coconut flour or oat flour can be used in place of the almond flour although the flavor of these peanut butter eggs will be slightly different and will not make them as low carb.
- Skip the dark chocolate – If you are not a fan of dark chocolate or don’t have any on hand then you can use milk chocolate as well. It works just fine.
- Add more crunch – to make the peanut butter filling crunchier you can add about ¼ cup of dry rice crispies cereal. A fun variation that the kids will love too!
- Try a white chocolate version – these peanut butter Easter eggs are also great dipped in white chocolate for a fun, springtime variation. Top them with Easter-themed sprinkles for a homemade Reese’s Egg that is perfect for filling those Easter baskets with!
Storing these healthy peanut butter eggs
These healthy Reese’s peanut butter eggs can be stored in a container in the refrigerator for up to 5 days. You can also freeze them in a freezer-friendly container for up to 3 months. Thaw them overnight in the refrigerator when you are ready to enjoy them.
Recommended tools for making this recipe
More healthy desserts to try!
- Healthy Sugar Cookies
- Healthy Date Shake
- Protein Cookie Dough Bites
- Carrot Cake Energy Bites
- Healthy Berry Crisp
- Gluten-Free Easter Cookies
Did you try these healthy peanut butter eggs? If you did then please leave a rating and comment below. I would love to hear how yours turned out!Print
Healthy Reese’s Peanut Butter Eggs – Gluten Free
- Total Time: 1 hour
- Yield: 12–15 eggs 1x
- Diet: Vegan
These homemade Reese’s peanut butter eggs make the best no-bake sweet treat for Easter. With a thick, soft peanut butter filling covered in a shell of rich, dark chocolate, that everyone will go crazy for!
- 1 cup creamy peanut butter – where the only ingredients are peanuts and salt
- 1 + 1/3 cups + 2 tablespoons blanched almond flour
- 1/4 cup real maple syrup
- 1 teaspoon vanilla extract
- Pinch of kosher salt
- 12 ounces dark chocolate chips or dark chocolate bar
- 1 teaspoon coconut oil
- Line a medium size baking sheet with a baking mat or parchment paper. Set aside.
- Add the peanut butter, almond flour, maple syrup, vanilla, and salt to a medium size mixing bowl and mix well to combine into a thick, smooth peanut butter mixture.
- Measure about 1.5 tablespoons or a little less of the peanut butter mixture and roll it into a ball and press it flat then place it onto the baking sheet and form it into an egg shape that is about 1/2 -3/4 inch in thickness. Continue until you have formed all of the eggs. Make sure to space them apart so they are not touching on the baking tray. Place the peanut butter eggs into the freezer for 30 minutes. DO NOT SKIP THIS STEP!
- Add the chocolate chips and coconut oil to a microwave-safe bowl or measuring pitcher and microwave it on high in 30-second intervals, stirring it in between until it is melted. Let the melted chocolate sit on the counter to cool for 5 minutes.
- Remove the peanut butter eggs from the freezer and working in batches carefully dip each one in the chocolate using a fork. Allow any excess chocolate to drip off the egg by lightly tapping the fork on the side of the measuring cup or bowl and use another fork to carefully slide the dipped egg back onto the lined baking sheet.
- You can drizzle any leftover chocolate over each of the eggs and sprinkle a little bit of sea salt on each for fancier eggs.
- Return the dipped easter eggs to the freezer for 10-15 minutes to set up. Then enjoy!
- Make sure to use good natural peanut butter where the only ingredients are peanuts and salt. Creamy, drippy peanut butter works best in this recipe.
- Line the baking tray with a baking mat or parchment paper to prevent sticking.
- Do not skip chilling the eggs before you dip them! This is an essential step to ensure they hold their shape when you dip them.
- Leftovers can be stored in a container in the refrigerator for up to 5 days. You can also keep these eggs in the freezer for up to 3 months if stored in a freezer-friendly container. Thaw overnight in the fridge when you are ready to enjoy them.
- Prep Time: 60 minutes (included chilling time)
- Category: Healthy Desserts
- Method: Chilled
- Cuisine: American
Keywords: peanut butter eggs, chocolate eggs, Easter eggs, Reese’s eggs, homemade peanut butter eggs
Leave a Reply