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Homemade Healthy Peanut Butter Eggs

Homemade Healthy Peanut Butter Eggs for Guilt-Free Indulgence

These Homemade Healthy Peanut Butter Eggs are a guilt-free indulgence, perfect for Easter with low sugar and gluten-free ingredients.
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Prep Time 15 minutes
Cook Time 2 minutes
Chill Time 1 hour
Total Time 1 hour 17 minutes
Servings: 12 eggs
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 cup creamy peanut butter natural, unsweetened for best taste
  • 1/4 cup coconut flour can be substituted with almond flour
  • 1/4 cup maple syrup honey can be used for a non-vegan option
For the Coating
  • 1 cup dark or semi-sweet chocolate chips use dairy-free for vegan option
  • 2 tbsp coconut oil can be omitted if unavailable

Equipment

  • mixing bowl
  • spatula
  • Parchment paper
  • Microwave-safe Bowl
  • fork

Method
 

Step-by-Step Instructions
  1. In a medium mixing bowl, combine creamy peanut butter, coconut flour, and maple syrup. Use a spatula to stir until the mixture is smooth, about 2-3 minutes.
  2. Take small portions of the peanut butter mixture and roll them into 1-inch balls. Shape into egg forms and transfer to a parchment-lined baking sheet.
  3. Place the shaped peanut butter eggs in the freezer for about 30 minutes to firm up.
  4. Melt the chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals, stirring after each until fully melted.
  5. Dip each peanut butter egg into the melted chocolate, ensuring it’s completely coated, then transfer back to the parchment-lined sheet.
  6. Drizzle a little more melted chocolate over the coated eggs for decoration.
  7. Place the baking sheet back in the refrigerator for at least 30 minutes until the chocolate has hardened.

Nutrition

Serving: 1eggCalories: 150kcalCarbohydrates: 14gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 50mgPotassium: 150mgFiber: 2gSugar: 5gCalcium: 2mgIron: 2mg

Notes

Store in an airtight container in the refrigerator for up to 2 weeks or freeze for longer storage.

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