These healthier chocolate peanut butter eggs are like the popular store-bought version, but only contain 4 wholesome ingredients! They are very easy to make and can be made into any shape you’d like!
Easter is only a few days away! Now that my kids are a little older, we’re past the stage of egg decorating, hunts, and bunnies, but that doesn’t mean we don’t enjoy the holiday. We go to church and have a big Easter brunch and dinner. I probably loved decorating eggs more than the kids anyway, so we’ll often decorate cookies or some other treat so I can expend some creative energy and try out some of the cute ideas I’ve pinned to my Pinterest board. 😉
This year I decided to recreate one of the treats we often splurge on during this holiday—Reese’s peanut butter eggs! Our family is obsessed with chocolate peanut butter anything, but the candy has become just too sweet for my taste. I can eat a bite or two and then I’m on a sugar high for the next few hours!
There are many recipes out there already, some using tons of powdered sugar (might as well eat the real thing!) and others made a little healthier using natural peanut butter and sweeteners. I usually find that natural peanut butter is just too runny, which is the reason you’ll see a lot of cookie crumbs or coconut flour is called for to thicken it up. One thing about using peanuts is that you can blend them until just the right consistency, so no extra thickener is needed, plus you just can’t beat the flavor you get from freshly ground peanuts! It really makes this treat very easy and since there’s only 4 basic ingredients, much cheaper to make too!
These are delicious as is, but if you’re feeling a little artsy, they make the perfect canvas for decorating too! Just melt some white chocolate or blend a little powdered sugar with milk (keep in mind a little goes a long way!) and have fun!
- 2 cups roasted peanuts* (I used salted)
- 3-4 tablespoons maple syrup or honey
- 1 cup dark or semi-sweet chocolate (use dairy-free if needed)
- 2 teaspoons coconut oil or palm shortening
- Optional: melted white chocolate, coconut butter, or powdered sugar mixed with a splash of almond milk, for decorating
- Place peanuts into a food processor and blend for several minutes, until they become creamy. Add maple syrup and continue to process until blended. Mixture should hold together easily when pressed. If it's too dry, continue to process until creamy, scraping down the sides as needed.
- Take about 1-2 tablespoons of peanut filling and shape into ovals or balls.
- Place onto a baking sheet lined with parchment paper and freeze for 30-60 minutes, until firm.
- When the filling is firm, melt the chocolate together with the coconut oil and microwave for 1-2 minutes, taking out and stirring every 30 seconds, just until melted. May take more or less time, depending on your microwave.
- Remove peanut butter filling from the freezer and dip each into the melted chocolate. Use a fork to remove from the chocolate, allowing excess chocolate to drip back into the bowl.
- Place back onto the parchment lined pan and repeat with remaining peanut butter shapes.
- Chill the pan in the fridge for 10-15 minutes for chocolate to set.
- Serve plain or decorate with melted white chocolate or a little powdered sugar mixed with a splash of milk or water. (I placed mine into a plastic baggie and cut a little hole in the corner to make decorating easier.) Makes about 12-14 chocolates.
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