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Homemade Peanut Butter Eggs

Introducing healthier, homemade vegan and gluten-free peanut butter eggs! With just a few simple ingredients and less than 30 minutes of time, you can make your own healthier version of the classic Easter treat. These healthy peanut butter eggs are perfect for satisfying your sweet tooth and so indulgent tasting you can’t even tell that they are a much healthier option. Makes 8-10 eggs.
Print Recipe
Prep Time 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Calories 215 kcal

Ingredients
  

  • 3/4 cup creamy no-stir natural peanut butter
  • 1/4 cup almond flour
  • 1 tbsp pure maple syrup
  • 1 cup non-dairy dark chocolate chips I use Ghirardelli
  • extra chocolate for drizzling
  • flaked salt for sprinkling

Disclaimer:

Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.

Instructions
 

  • Add all ingredients, except for chocolate, to a medium bowl and stir until well blended.
  • Next, create an egg shape. Here are some different options for molding peanut butter eggs: egg-shaped silicone mold, a deviled eggs tray, or refrigerate mixture for 5-10 minutes and mold by hand then place each one on a waxed lined sheet pan (it doesn’t have to be too pretty or perfect…it’s going to get covered in chocolate anyway!)
  • Next, whichever method you are using, place in freezer for 15-20 minutes to become more solid and easy to pop out and dip in the chocolate.
  • Melt your chocolate using the preferred method on packaging (they all seem to be a little different) I find it easier to use the microwave method of heating on high for 55 seconds, then stirring for about a minute then reheated at 15 seconds intervals, stirring each time until chocolate is smooth.
  • Unmold eggs and dip one at a time into the chocolate and place on a rack or sheet pan covered with waxed paper for easy clean-up. The chocolate will set quickly, so if you want to sprinkle with flaked salt, I suggest sprinkling after every 2-3 eggs are dipped.
  • Optional topping/garnish: For the chocolate drizzle, just dip a fork or spoon into the leftover melted chocolate and drizzle back and forth in a zig-zag motion. Place eggs (sheet pan/rack and all) into the refrigerator for at least 5 minutes to completely set for easy removal before adding to a storage or serving container.

Nutrition

Calories: 215kcalCarbohydrates: 15gProtein: 7gFat: 14gSodium: 115mgFiber: 2.5gSugar: 9g
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