These Homemade Chocolate Peanut Butter Eggs are like the classic Reese’s eggs….but better 😉
Are you drooling just looking at that photo, too??? I mean, PHEW.
I’m really just not sure there’s anything better than the chocolate and peanut butter combo. Classic. If you had a childhood anything like mine (90s baby), then you likely have fond, fond memories of the Reese’s eggs come Easter time. If there was a basket of candy laying around you could bet your bottom dollar that I would be digging my hand around in it, searching for each and every Reese’s egg….and maybe a little yellow box of Dots, because I apparently had some psychopath tendencies at an early age (because who actually likes those??).
These homemade chocolate peanut butter eggs are made with simple, better for you ingredients:
- All natural, creamy peanut butter: the only ingredient needs to be…peanuts! And maybe some sea salt.
- Coconut flour: this is super absorbent, so please don’t try subbing in a different type of flour because you’ll need more than the recipe calls for
- Maple syrup: adds a touch of sweetness to the filling, you could use honey as well
- Dark chocolate: we love, love the Enjoy Life Foods dark chocolate morsels
- Coconut oil: use refined if you don’t want as much of the coconut flavor!
How to Make Homemade Chocolate Peanut Butter Eggs
While these require you to exert a little more effort than you would to just open up a wrapped up Reese’s egg, the effort is SO worth it. Trust me. Remember, chocolate and peanut butter are involved!!
Start off by combining all ingredients for the peanut butter filling together in a bowl and mix with a rubber spatula until well combined. Use your hands to form mixture into 13-14 egg-shaped blobs then lay out on a small baking sheet lined with parchment paper.
Make some room to stash it in the freezer for 30-40 minutes, or until hardened.
Once filling has hardened, combine chocolate layer ingredients together in a small pot and melt over medium-low.
Dip hardened peanut butter eggs into chocolate to fully coat, flipping around with a fork or spoon, then lay back out on the baking sheet.
Transfer back to freezer (last time!) for an additional 20 minutes to harden, then enjoy! For best results, store in the freezer or fridge and remove a few minutes prior to eating.
These are perfect to make any time of year, not just Easter and springtime. Grab some wrappers like THIS from Amazon and make into PB cups! Start by pouring a little of the melted chocolate into the bottom of the wrapper and roll it around to coat the sides. Freeze while you make the PB filling, add a small blob to the center of the frozen chocolate, then pour over remaining melted chocolate and return to freezer to harden for 30 minutes. Done!
| Prep Time | 10 minutes |
| Passive Time | 60 minutes |
| Servings |
eggs
|
- 1/2 cup natural creamy peanut butter
- 1/3 cup plus 2 tbsp coconut flour
- 1-2 tbsp maple syrup
- 1/2 cup dark chocolate morsels
- 1 tbsp coconut oil
Ingredients
Peanut Butter Filling
Chocolate Layer
|
|
- Combine all ingredients for PB filling together in a bowl and mix until well combined. Use your hands to form mixture into 13-14 egg-shaped blobs then lay out on a small baking sheet lined with parchment paper.
- Store in the freezer for 30-40 minutes, or until hardened.
- Once filling has hardened, combine chocolate layer ingredients together in a small pot and melt over medium-low.
- Dip hardened PB eggs into chocolate to fully coat, then lay back out on the baking sheet.
- Transfer back to freezer for an additional 10-20 minutes to harden, then enjoy! For best results, store in the freezer or fridge and remove a few minutes prior to eating.