How cute are these Paleo Peanut Butter Eggs?! Growing up, I always looked forward to Reese’s Peanut Butter Eggs in my Easter basket. Something about them just tastes better than the regular ones. I made a “grown-up” version that is vegan, gluten-free, dairy-free, and refined sugar-free. Don’t worry, they definitely don’t skimp out on flavor and sweetness!

These have to be one of the simplest desserts to make. They’re a no-bake dessert and can be kept in the freezer, which means that they won’t go bad fast. But trust me, these are not going to last long in your house. Between the creamy peanut butter mixed with the smooth dark chocolate, this dessert is a winner!

What Ingredients Do I Need?

In order to make these delicious and simple Easter dessert, here are all the ingredients you’re going to need:

Peanut butter
Maple syrup
Vanilla extract
Coconut flour
Dark chocolate chips
Coconut oil

How to Make the Eggs

To make these peanut butter eggs, you only need the required ingredients and a few kitchen essentials. This is a no-bake recipe, so no ovens or cooking required.

Start off by combining the peanut butter, maple syrup, and coconut flour in a large bowl. If you’re not using all-natural peanut butter, you may want to microwave it for around 30-seconds to loosen in up. This makes the batter easier to work with. You can even use your hands to mix if the batter is too thick.

If you have an egg-shaped mold, you can definitely use that to shape the peanut butter eggs, but I just used my hands. Use a tablespoon-sized measuring scoop to scoop the peanut butter. Shape the peanut butter mixture into an egg shape using your hands. No need for this to be perfect, it’s just fun! Place the peanut butter eggs onto a parchment-lined baking sheet, and pop that in the freezer for at least 30 minutes or longer.

Once the eggs have set, you can make the chocolate mixture. Place the chocolate chips and coconut oil in a microwave-safe bowl and microwave for 30-second intervals until totally melted. While the chocolate is microwaving, I like to place the peanut butter eggs onto a baking rack placed on top of the baking sheet. This makes it so that the chocolate will drip down and not form a ring around the eggs.

Now that the chocolate has melted, hold one of the eggs in your hands, and use a spoon to pour the chocolate over it. Let any excess drip back into the melted chocolate mixture so that you’re not wasting any. Place the coated peanut butter egg back on the baking rack on top of the baking sheet. Repeat for all of the eggs. Any excess chocolate can be drizzled over the eggs.

Once all the eggs are coated in chocolate, place the baking sheet back in the freezer until set. Once the chocolate has set, you can transfer the eggs to a freezer-safe bag.

More Ways to Make Them

If you don’t want to make these peanut butter cups into an egg shape, no worries! You can totally just form these into balls, or any shape you want. If you want to make them for different holidays, that would be super fun, too.

You can make them into pumpkins for Halloween, or Christmas trees for the holidays. Those would probably be easier to do with a mold, but it’s totally up to you. I’ve found that free-forming the peanut butter mixture into an eggs shape is pretty easy to do. Take it from me, who is probably the least artistic person there is.

How to Store the Eggs

These peanut butter eggs are best kept in the freezer for optimal freshness. I keep mine in a freezer-safe bag, where they will stay fresh for up to 6 months. You can eat them straight from the freezer, or let them thaw for around 5 minutes.

More Dessert Recipes

Paleo Peanut Butter Eggs

Recipe by Mary WeissCourse: DessertDifficulty: Easy

Servings

servings

Prep time

minutes

Ingredients

For the Eggs
3/4 cup all-natural peanut butter
1/4 cup maple syrup
1 tsp vanilla extract
1/2 cup coconut flour
For the Chocolate
1 cup dark chocolate chips
1 tbsp coconut oil

Directions

In a large bowl, combine the peanut butter, maple syrup, and coconut flour. You can use a spoon, but I like to use my hands since the batter can get pretty thick. Line a baking sheet with parchment paper and use a tablespoon measure to scoop the peanut butter mixture into egg shapes. Place the eggs onto the baking sheet and into the freezer for at least 30 minutes.
Once the eggs have set, transfer them to a wire rack placed on top of the parchment-lined baking sheet. This makes it so that the chocolate can drip down and not form a ring around the eggs (totally optional)
To make the chocolate glaze, place the chocolate chips and coconut oil in a microwave-safe bowl and microwave it for 30-second intervals, until melted and glossy. Grab one of the eggs in your hands, and use a spoon to spread the chocolate mixture on top. Let any excess drip back into the chocolate mixture.
Once all the eggs are coated with chocolate, you can drizzle any excess over the top of the eggs with a spoon. Place the chocolate-coated eggs back into the freezer until the chocolate has set. Once the chocolate has set, transfer the eggs to a freezer-safe bag, and place it back into the freezer. Enjoy!