Peanut Butter Easter Eggs Recipe

Introduction

Peanut Butter Easter Eggs are a delightful homemade treat perfect for celebrating spring. Creamy peanut butter filling is coated in rich dark chocolate, creating a delicious balance of flavors. These no-bake delights are simple to make and sure to impress.

Ingredients

• 1 1/4 cup natural, no-sugar peanut butter
• 3 tablespoons pure maple syrup
• 1/4 cup coconut flour
• 1 teaspoon Simply Organic® Pure Madagascar Vanilla Extract or Non-Alcoholic Vanilla Flavoring
• 1/2 teaspoon Simply Organic® Cinnamon
• 6-8 ounces dark chocolate

Instructions

1. Step 1: Line a baking sheet with parchment paper to prepare for the peanut butter eggs.
2. Step 2: In a mixing bowl, beat together the peanut butter, maple syrup, coconut flour, vanilla, and cinnamon until well combined. If the mixture is too runny, add 1 to 2 tablespoons more coconut flour until it can be shaped easily.
3. Step 3: Divide the mixture into 1- to 2-tablespoon portions. Roll each portion into a ball, then shape each ball into a flat oval resembling an egg using your hands.
4. Step 4: Place the shaped eggs on the lined baking sheet and freeze them while you prepare the chocolate coating. This will make dipping easier.
5. Step 5: Melt the dark chocolate using a double boiler over medium-low heat, or melt in the microwave in 30-second intervals until smooth.
6. Step 6: Dip each chilled peanut butter egg into the melted chocolate, letting any excess drip back into the bowl. Return dipped eggs to the parchment-lined sheet. When mostly set, drizzle with additional chocolate for decoration, then let them fully set before serving.

Tips & Variations

• If the peanut butter mixture feels too soft, adding extra coconut flour by tablespoons helps achieve the perfect shape.
• Use almond or cashew butter instead of peanut butter for a different nutty flavor.
• Sprinkle chopped nuts or sea salt on the chocolate before it sets for added texture.
• For a sweeter chocolate coating, mix in a little coconut oil to the dark chocolate before melting.

Storage

Store the peanut butter eggs in an airtight container in the refrigerator for up to one week. To enjoy them at room temperature, let them sit out for 10 minutes before serving. They can also be frozen for longer storage; thaw in the fridge before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peanut butter instead of natural?

Yes, but natural peanut butter works best as it has less oil and allows the mixture to firm up nicely. If using regular peanut butter, you may need to adjust the coconut flour amount.

Is it necessary to freeze the eggs before dipping in chocolate?

Freezing helps the peanut butter eggs firm up, making it easier to dip them without losing their shape. Refrigeration may work, but freezing is preferred for best results.

Peanut Butter Easter Eggs Recipe

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★★★★★

4.8 from 72 reviews

• Author: Lila
• Total Time: 25 minutes plus chilling/freezing time
• Yield: 12–16 peanut butter Easter eggs 1x
• Diet: Gluten Free

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Description

Delicious and festive Peanut Butter Easter Eggs made with natural peanut butter, sweetened with pure maple syrup, coated in rich dark chocolate, and spiced with cinnamon and vanilla for a perfect holiday treat.

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Ingredients

Scale 1x2x3x

Filling

• 1 1/4 cups natural, no-sugar peanut butter
• 3 tablespoons pure maple syrup
• 1/4 cup coconut flour
• 1 teaspoon Simply Organic® Pure Madagascar Vanilla Extract or Non-Alcoholic Vanilla Flavoring
• 1/2 teaspoon Simply Organic® Cinnamon

Coating

• 6–8 ounces dark chocolate

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Instructions

1. Prepare baking sheet: Line a baking sheet with parchment paper to prevent sticking and ease cleanup.
2. Make peanut butter filling: In a mixing bowl, beat together the peanut butter, maple syrup, coconut flour, vanilla extract, and cinnamon until fully combined. If the mixture is too runny to shape, add an extra 1 to 2 tablespoons of coconut flour until the mixture can be formed easily into an egg shape.
3. Shape eggs: Divide the filling into 1- to 2-tablespoon portions. Roll each portion into a ball, then flatten and shape it into an oval resembling an egg using your hands.
4. Freeze the shaped eggs: Place the shaped eggs on the prepared baking sheet and freeze them to firm up, which makes the dipping process easier and cleaner.
5. Melt chocolate coating: Using a double boiler over medium-low heat, melt the dark chocolate carefully. Alternatively, melt the chocolate in the microwave in 30-second intervals, stirring between each, until smooth and fully melted.
6. Dip eggs in chocolate: Remove the peanut butter eggs from the freezer and dip each into the melted chocolate, allowing excess chocolate to drip off before placing them back onto the lined baking sheet.
7. Optional drizzle and set: When the coating is mostly set, drizzle with additional melted chocolate for decoration, then let them fully set at room temperature or in the refrigerator before enjoying.

Notes

• Using natural peanut butter without added sugar keeps the treat healthier and less sweet.
• Coconut flour absorbs moisture well, so add it gradually to reach the ideal dough consistency.
• Freezing the peanut butter eggs before dipping helps the chocolate harden quickly and prevents them from falling apart.
• Dark chocolate with at least 70% cocoa is best for a rich, less sweet coating.
• Store the finished eggs in an airtight container in the refrigerator for up to 2 weeks.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: Peanut Butter Easter Eggs, Gluten Free Easter Treats, No Bake Desserts, Dark Chocolate Peanut Butter Eggs, Paleo Easter Candy