Go Back Email Link
–+ servings
peanut butter eggs

Homemade Peanut Butter Eggs

5 from 2 votes
Serves: 10 servings
Prep Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 1 hour

Ingredients

  • 3/4 cup peanut butter, made from roasted peanuts
  • 1/4 cup cashew butter, or use more peanut butter
  • 1/4 cup pure maple syrup
  • 1/4 cup coconut flour, or substitute 1 cup almond flour
  • 1 tsp vanilla extract
  • 3/4 cups dairy-free chocolate chips
  • 1 tbsp coconut oil
  • Sea salt, to top

Directions

  1. In a large bowl, whisk together the peanut butter, cashew butter, maple syrup, and vanilla extract.
  2. Fold in the coconut flour and stir together with a spatula or spoon.
  3. Line a large plate or baking sheet with parchment paper. With wet hands, scoop about 1 1/2 tbsp of batter and form into egg shapes. Flatten and lay onto the tray. Repeat until all the batter is shaped, wetting your hands between each one. I like to keep a bowl of water near me and dip my hands in while I work.
  4. Freeze the peanut butter eggs for at least 30 minutes.
  5. Once they're firm, melt the chocolate chips with the coconut oil in 30 second increments in the microwave until smooth.
  6. Dip each peanut butter egg in the chocolate and place back onto the tray. Sprinkle with sea salt if desired.
  7. Freeze again for 10 minutes, until the chocolate sets. Transfer to a ziplock bag or container.
  8. Keep stored in the freezer for up to 3 months.