Homemade Chocolate Peanut Butter Eggs

Peanut Butter Eggs sprinkled with salt on an Easter themed plate.

Homemade Chocolate Peanut Butter Eggs

These peanut butter eggs are reminiscent of Reese's Peanut Butter Cups, but with wholesome ingredients. They make excellent Easter gifts too!

Course: Dessert

Cuisine: Australian

Keyword: Chocolate, Dairy free, Easter, Gluten free

Prep Time: 15

Chilling time: 30

Total Time: 45

Servings: eggs

Calories: 313kcal

Author: Gabby Campbell

Ingredients

1 cup smooth peanut butter
⅔ cup coconut flour
¾ cup maple syrup
Pinch salt, plus extra for sprinkling
2 cups chopped dark chocolate (14oz/400g)
2 tsp coconut oil (see note 1)

Instructions

Line a sheet pan with parchment paper/baking paper and set aside.
Put the peanut butter, maple syrup, coconut flour and a pinch of salt into a medium bowl and mix until a smooth dough that’s easy to handle forms.
Use a small cookie scoop or take ~2 Tbsp of dough and roll it into a ball, flatten it out slightly with the palm of your hand to roughly ¼-inch/0.5cm thick and form it into an egg shape. Do this by leaving the base round and tapering in the top by gently pressing the sides near the top edge. Place the egg down on the sheet pan and repeat until all the dough is used.
Once all eggs are formed, place in the freezer for 30 minutes to firm up.
Melt the chocolate with the coconut oil in a small saucepan, the microwave or over a double boiler. Once melted, remove the chocolate from the heat and let it sit for a few minutes to cool slightly.
Take half the eggs from the freezer and dip in the chocolate. You can put a skewer into the base of each egg to dip it or use two forks. Coat each egg well and allow any excess chocolate to fall back into the bowl or saucepan. Lay each egg back on the baking tray and sprinkle each with a little salt as soon as you put them down. Repeat with the next half batch (see note 2).
Place the tray in the freezer for 10-15 minutes to firm up then serve. Keep any leftovers in the fridge.

Video

Notes

Note 1: If you find the chocolate is still a little too thick for dipping put it back over a very low heat and add another 1-2 tsp of coconut oil to thin it out.

Note 2: If you have any leftover chocolate you can drizzle it over the top to decorate the eggs. Do this by drizzling with a teaspoon, or adding the melted chocolate to a squeeze bottle. You can also turn a ziplock bag into a makeshift piping bag. It's a great way to use up the extra chocolate but the eggs also look extra gorgeous.

The I've suggested 2 Tbsp of the filling to form the eggs, which creates one of a generous size. If preferred they can be made into miniature versions by using less filling per egg.

Nutrition