These peanut butter eggs are made from only 6 ingredients and taste absolutely fantastic. A perfect combination of creamy peanut butter in the center and a delicious chocolate shell. These eggs are easy to make and definitely better than store-bought candy. You should always have some in the freezer if you’re into peanut butter and chocolate.
I wanted to bake with coconut flour and almond flour for quite some time now. This recipe is ideal to try it. So this is what I did: I made two batches – one with coconut flour and one with almond flour. The rest of the ingredients remain exactly the same. For the chocolate layer I used semisweet and white chocolate. The ingredients in the recipe below are given for one batch of 12 eggs. You can find my results in the summary below.
Tools & Equipment
- 1-2 forks
- Medium bowl
- Quarter sheet pan
- Silicone spatula
- Small bowl
- Zipper-bag or airtight container
Peanut Butter: do not use natural peanut butter, as it is too oily and the eggs will not set properly. But for those who like the eggs crunchy, you can replace the creamy peanut butter with crunchy peanut butter or substitute part of it.
The Chocolate Layer: use whatever chocolate you prefer for the coating. No matter if dark, semisweet, white or milk chocolate. Everything works just fine.
Serving: if you have frozen the peanut butter eggs, you can eat them as soon as you remove them from the freezer. They are a bit hard though. I prefer to let them sit at room temperature for about 15 minutes, because then they will be soft and melt in your mouth.
Directions – How to Make Peanut Butter Eggs
Make the Filling
Line a quarter sheet pan with parchment paper. Set aside. Weigh your ingredients.
Whisk peanut butter, maple syrup, coconut oil and vanilla extract together in a medium bowl. Add coconut flour / almond flour and mix well.
Shape the dough into 3, 5 to 5 cm / 1, 5 to 2-inch eggs, flatten and place on the sheet pan. Once the entire dough is shaped, place the baking sheet in the freezer to chill the eggs for about 30 minutes.
Make the Chocolate Layer
Melt the coconut oil and chocolate chips in the microwave. Use a microwave safe bowl and heat in intervals of 30 seconds, stirring in between until smooth.
After the eggs have set, remove them from the freezer, dip in melted chocolate by using a fork and place them back on the parchment paper. Return to the freezer and allow to set for 15 minutes.
Drizzle the top of the eggs with leftover melted chocolate and put them back in the freezer for about 15 minutes. Remove the eggs from the parchment and Enjoy! If not eaten directly, keep them in the freezer or fridge.
Storage: keep the peanut butter eggs in a zipper-bag or in an airtight container in the freezer for up to 3 months or in the fridge for up to 4 weeks.
My Summary for Peanut Butter Eggs
Taste: the combination of peanut butter and chocolate is simply perfect. So rich and delicious.
Texture: the peanut butter eggs have a creamy filling covered with a rich chocolate layer.
PROS: only a few ingredients are needed to make these eggs and the recipe is very simple. Besides, you can make them easily in advance, because they can be kept in the freezer for up to 3 months.
Recipe TEST – Coconut Flour vs. Almond Flour
Preparation of the Filling: the mixture with the coconut flour was smoother and more convenient to work with, so shaping the eggs was easier than using the almond flour mix.
Taste: I prefer the batch with the almond flour because the eggs with the coconut flour have a strong coconut flavor . I really like the taste of coconut, but to me it just doesn’t fit here because it is too intense and weakens the actual peanut butter flavor.
Bottom line: next time I will definitely use almond flour, even if the handling is a bit more work, but flavorwise they are much better in my opinion. I will certainly use coconut flour again for other recipes where the unique flavor makes more sense.
For the Filling
- 125g peanut butter, creamy
- 45g maple syrup
- 27g coconut oil, melted
- 2g vanilla extract
- 45g coconut flour or 60g almond flour
For the Chocolate Layer
- 14g coconut oil
- 120g chocolate chips, dark, semisweet, white or milk chocolate
- Line a quarter sheet pan with parchment paper. Set aside.
- In a medium bowl whisk peanut butter, maple syrup, coconut oil and vanilla extract together.
- Add the coconut flour or almond flour and mix well.
- Shape the dough into 3, 5 to 5 cm / 1, 5 to 2-inch eggs, flatten and put on the prepared sheet pan.
- Once the entire dough is shaped, place in the freezer to chill for about 30 minutes.
- Melt the coconut oil and chocolate chips in a microwave safe bowl and heat in intervals of 30 seconds, stirring in between until smooth.
- After the eggs have set, remove them from the freezer. Dip one peanut butter egg at a time into the melted chocolate and flip it over with a fork to make sure it is completely covered. Remove it from the bowl and allow the excess chocolate to drain off. Place it back on the baking sheet and repeat with the remaining eggs.
- Return to the freezer and allow to set for 15 minutes.
- Drizzle the top of the eggs with leftover melted chocolate and put them back in the freezer for about 15 minutes.
- Remove the eggs from the parchment and enjoy! If not eaten directly, put them in a zipper-bag or an airtight container and keep the eggs in the freezer or fridge.