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5.0 from 54 votes

Healthy Peanut Butter Eggs

These healthy Peanut Butter eggs require just 5 ingredients! An easy recipe that's vegan friendly, gluten free and ready in less than 30 minutes. Adapted from my paleo friendly cashew butter eggs.

Prep Time
15 mins
Additional Time
15 mins
Total Time
30 mins
Servings: 12
Calories: 231 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 cup All-Natural Peanut Butter no added sugar
  • ¼ cup pure maple syrup
  • 2.5 - 3 tablespoons coconut flour see notes
  • 1 cup favorite chocolate chips vegan/paleo friendly as needed
  • 1 teaspoon coconut oil see notes
  • flaked sea salt optional

Instructions

    Cup of Yum
  1. Line medium baking sheet with parchment paper; set aside.
  2. Make mixture: In medium bowl combine peanut butter with maple syrup. Stir in coconut flour and pinch of salt (if using unsalted peanut butter). Dough should be thick but soft enough to scoop. 
  3. Scoop & Shape: Using a medium cookie scoop, scoop dough and place on lined baking sheet. Once you've scoop all the dough, roll dough between palms, gently flatten and shape into eggs. The medium cookie scoop should yield about 12 large eggs. If you want smaller and more eggs, use a small cookie scoop.
  4. Chill: Transfer baking sheet to chill in freezer for 20 minutes, or fridge for 45 minutes.
  5. Melt Chocolate: During the last 5 minutes of chilling time, begin melting the dark chocolate with coconut oil in small saucepan over low-medium heat; stir continuously until chocolate is melted. Or use microwave on half power in 30 second increments, stirring in between until melted.
  6. Dip: Remove tray from freezer; Using spoon or dipping tool dip the peanut butter eggs in chocolate, one by one and placing back on lined baking sheet. If sprinkling with sea salt, make sure to immediately add the sea salt to top of chocolate dipped egg after it's placed down on sheet.
  7. Chill to Set: Transfer tray to fridge for 10 minutes until chocolate has set.
  8. Enjoy! Now the eggs are ready to eat! Best stored in fridge until ready to be eaten. 

Notes

  • PEANUT BUTTER - feel free to use your favorite nut or seed butter, or a blend, to make this recipe paleo friendly. If your peanut butter is not super drippy, you may only need 2.5 tablespoons coconut flour.
  • COCONUT FLOUR - see notes above recipe card regarding alternatives.
  • COCONUT OIL - the chocolate you use may or may not need the addition of coconut oil. This does help smooth out the chocolate for easier dipping and better consistency, but you may be able to omit.

Nutrition Information

Serving 1egg Calories 231kcal (12%) Carbohydrates 20g (7%) Protein 5g (10%) Fat 16g (25%) Saturated Fat 5g (25%) Polyunsaturated Fat 3g Monounsaturated Fat 6g Sodium 104mg (4%) Potassium 178mg (5%) Fiber 2g (8%) Sugar 15g (30%) Calcium 29mg (3%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 231

% Daily Value*

Serving 1egg
Calories 231kcal 12%
Carbohydrates 20g 7%
Protein 5g 10%
Fat 16g 25%
Saturated Fat 5g 25%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 6g 30%
Sodium 104mg 4%
Potassium 178mg 4%
Fiber 2g 8%
Sugar 15g 30%
Calcium 29mg 3%
Iron 0.4mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.