These Healthy Chocolate Peanut Butter Eggs are an easy no-bake Easter treat made with just a few simple ingredients! A healthier version of Reese’s eggs that are gluten-free and refined sugar-free!
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If there is one Easter treat that disappears instantly in our house, it’s these Healthy Chocolate Peanut Butter Eggs. They have that classic creamy peanut butter center with a rich chocolate coating, but made with simple, better for you ingredients. Everything you love about Reese’s peanut butter cups, but cleaner, naturally sweetened, and incredibly easy to make at home!
The best part? These eggs are no-bake, freezer-friendly, and come together in just minutes, making them perfect for an Easter basket, spring gatherings, or just keeping a stash in the fridge for when that chocolate craving hits!
Why You’ll Love These
- No-bake and easy – these healthy peanut butter eggs have minimal prep, no oven required and just 5 simple ingredients!
- Healthier than store-bought – we are using simple, wholesome ingredients with zero refined sugar. So much peanut butter flavor!
- Perfect for Easter – these homemade peanut butter eggs are festive, fun and kid-friendly! My daughter begs for them any time she wants a sweet treat.
- Make-ahead friendly – you can easily store these in the fridge or freezer until ready to enjoy making them great to prep ahead of time.
Ingredients You’ll Need
- drippy peanut butter – you really want to use natural peanut butter without any added sugar because it is smoother and easier to stir. You could use almond butter, cashew butter or any other nut butter, if you prefer.
- oat flour – this acts as a binder for these eggs. I don’t recommend using all-purpose flour in this recipe as that should not be eaten raw, but almond flour or coconut flour are great options.
- honey – naturally sweetens these eggs without using refined sugar. You could also use maple syrup or other natural sweetener.
- vanilla extract – boost of flavor!
- chocolate chips – I used Lily’s chocolate chips which are gluten-free, vegan and sweetened with stevia making the sugar content really low and they taste delicious! You could also of course use regular semi-sweet chocolate chips to coat these eggs, but the sugar content will be much higher.
- coconut oil – I like mixing in a little coconut oil when melting the chocolate because it makes the chocolate a little thicker and really helps create that perfect shell when it hardens without affecting the taste. Feel free to leave this out if you don’t have any.
If you don’t have any oat flour on hand, you can easily make your own by blending old fashioned oats (or instant oats) in a blender or food processor for about 60 seconds!
How to Make Chocolate Peanut Butter Eggs
- Make the peanut butter filling. In a bowl, combine oat flour, peanut butter, vanilla and honey mixing well with a spatula or an electric mixer until all combined and the dough is smooth.
- Shape into eggs. Using a small cookie scoop, scoop and shape into small eggs. I used these silicone egg molds to get perfectly shaped eggs. Just press the peanut butter mixture into each cavity, cover and chill and then they pop right out! You can also create the egg shapes with the palms of your hands and place them on a parchment-lined baking sheet. You should get about 16 eggs.
- Chill eggs. Place the egg molds (or the baking sheet) into the freezer and chill for about 20-30 minutes until firm.
- Melt chocolate. Pour chocolate chips and coconut oil into the pot of a double boiler, or you can simply use a metal or glass bowl on top of a saucepan with about an inch of water in it. As the water heats up, the chocolate will begin to melt and you should continually stir it with a spatula until nice and smooth. You can also melt the chocolate in the microwave at 30-second intervals until melted.
- Dip and coat. If using the egg molds, simply pop each egg out before dipping. Using a dipping fork, or regular fork, dip each peanut butter egg into the melted chocolate. Make sure the eggs are completely coated, shaking off any excess chocolate drip. Place the dipped eggs on a baking sheet lined with parchment paper.
- Decorate and chill. Drizzle the eggs with colored chocolate and top with fun sprinkles or even a little coarse sea salt. You could also just leave them as is (like Reese’s eggs) and place them in the freezer until ready to enjoy.
Naturally Colored Chocolate Decorating
If you want to avoid the artificial dyes found in the colored chocolate candy melts, you can simply melt white chocolate chips and mix in a few drops of natural food coloring. The colors won’t be as bright, but will still look really pretty!
Tips for the BEST Peanut Butter Eggs
- Don’t skip chilling – this helps the peanut butter eggs harden and hold their shape when dipping.
- Use drippy peanut butter – use creamy natural peanut butter (just peanuts + salt) that is smooth and easy to stir. This makes mixing everything easier and gives the filling a smooth texture.
- Use a cookie scoop – using a small tablespoon size cookie scoop to scoop the peanut butter mixture ensures the eggs are all the same size and is just so easy.
- Use a fork for dipping – I really found this dipping fork super helpful, but you can also use a regular fork. This makes coating the eggs cleaner and easier as opposed to using a spoon, allowing the chocolate to easily drip off.
Don’t throw out the leftover melted chocolate! Add it to a piping bag, drizzle over the eggs and top with sprinkles. Less clean-up involved since you’re not using assorted colors and it still looks pretty and festive for a special treat!
Variations
- Gluten-free – to make use certified gluten-free oat flour or you could use almond flour or coconut flour.
- Dairy-free – melt dairy-free chocolate chips for dipping the peanut butter eggs.
- Vegan – swap out the honey for pure maple syrup and make sure to use vegan chocolate chips.
- Nut-free – if you have a peanut allergy, swap out the peanut butter for sunflower seed butter or tahini.
- Extra protein – add in a scoop of vanilla protein powder, adjusting the flour or peanut butter as-needed, for a boost of protein.
Prepping and Storage
To Store: These chocolate peanut butter eggs should be kept cold so you can either store them in a sealed, airtight container for up to 1 week in the refrigerator, but will last longer in the freezer. When storing, I like to line the container with some parchment paper so the eggs don’t stick.
To Freeze: I also recommend storing these peanut butter eggs in the freezer and they will last up to 3 months. These eggs thaw out quickly when you remove them from the freezer and should be ready to enjoy in 30 minutes or so.
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More No-Bake Recipes
- Peanut Butter Protein Bars
- Dark Chocolate Almond Butter Bars
- No Bake Chocolate Pumpkin Bars
- Peanut Butter Quinoa Energy Balls
- Peanut Butter Trail Mix Balls
- No Bake Almond Butter Granola Bars
Hope you all enjoy these Healthy Chocolate Peanut Butter Eggs! If you love these treats as much as we do, please leave a 
star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!
Healthy Chocolate Peanut Butter Eggs
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Ingredients
- 1 cup oat flour
- 3/4 cup drippy peanut butter
- 1/4 cup honey
- 1 tsp vanilla extract
- 9 oz chocolate chips I used Lily’s chocolate chips
- 2 tsp coconut oil
- Optional: chocolate drizzle and sprinkles
Instructions
-
Make the peanut butter filling. In a medium bowl, combine oat flour, peanut butter, vanilla and honey mixing well with a spatula or an electric mixer until all combined and the dough is smooth.
-
Shape into eggs. Using a small cookie scoop, scoop and shape into small eggs. I used these silicone egg molds to get perfectly shaped eggs, but you could also use your hands. Press the peanut butter mixture into each cavity, cover and chill or shape the mixture into small egg forms and place on a baking sheet lined with parchment paper. You should get about 16 eggs.
-
Chill eggs. Place the egg molds (or the baking sheet) into the freezer and chill for about 20-30 minutes until firm.
-
Melt the chocolate. Pour chocolate chips and coconut oil into the pot of a double boiler, or you can simply use a metal or glass bowl on top of a saucepan with about an inch of water in it. As the water heats up, the chocolate will begin to melt and you should continually stir it with a spatula until nice and smooth. You can also heat the chocolate in the microwave at 30 second intervals until melted.
-
Dip and coat. If using the egg molds, simply pop each egg out before dipping. Using a dipping fork, or regular fork, dip each peanut butter egg into the melted chocolate, making sure they are completely coated. Place the chocolate dipped eggs on a baking sheet lined with parchment paper.
-
Decorate and chill. This is optional, but you can also drizzle the eggs with colored chocolate and top with fun sprinkles. Or just leave them as is (like Reese's eggs) and store them in the freezer until ready to enjoy.
Nutrition
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