Indulge guilt-free with these wholesome Reese’s Peanut Butter Eggs – a plant-based, all-natural twist on the classic candy favorite. This foolproof, no-bake recipe takes only 20 minutes and requires 5 healthy ingredients. These creamy peanut butter eggs are sure to be a hit with your family and friends. Get ready to discover your ultimate dessert obsession!

Peanut butter eggs.

They are so fun and festive for both Easter and Halloween. These homemade peanut butter eggs feature a rich chocolate coating and ultra creamy peanut butter filling!

Why You’ll Love This Recipe

  • These peanut butter eggs take only 20 minutes to make!
  • This recipe is simple, straightforward, and easy.
  • They taste even better than the Reese’s version.
  • These are great for Easter and Halloween.
  • They are made with only 5 healthy ingredients.
  • These little bites are delicious straight from the fridge.
  • Kids love them too!
  • This recipe is grain free, gluten free, dairy free, egg free, vegan, and refined sugar free.
  • Check out these Homemade Peanut Butter Cups for another healthy no bake recipe!

Ingredients & Substitutions

These are the main ingredients and substitutions for these Reese’s peanut butter eggs. Scroll down to the recipe card for the full ingredients list and instructions.

First, use your favorite type of chocolate chips. I personally love dark chocolate chips the most. They add a stark contrast to the creamy peanut butter.

Coconut oil helps melt the chocolate more easily. In addition, coconut oil hardens when cold. This allows the chocolate coating to harden more quickly.

Use all-natural creamy peanut butter made from only peanuts and salt. For a paleo option, use cashew butter, almond butter, or even sunflower butter for a nut free option.

Coconut flour helps thicken the filling. I have not tried this recipe using almond flour or oat flour.

Lastly, pure maple syrup naturally sweetens the filling. Use honey if needed.

Ingredients for peanut butter eggs.

Taste & Texture

These chocolate covered peanut butter eggs taste like a classic chocolate peanut butter dessert!

They are similar to the nostalgic Reese’s version, but they are not nearly as sweet.

The filling is super creamy and smooth. In addition, the chocolate coating is velvety smooth.

How to Make

Step 1

First, line a pan with parchment paper.

Step 2

In a bowl, add the dark chocolate chips and coconut oil. Microwave for 30 seconds, or until melted.

Melted chocolate in bowl.

Step 3

In another bowl, combine the peanut butter, coconut flour, and maple syrup. Stir until a thick mixture forms.

Thick peanut butter mixture.

Step 4

Use your hands to form the mixture into egg shapes. They should be about 2 inches long, 1 inch wide, and ½ inch thick.

Egg shaped peanut butter.

Step 5

Use a fork to lower each peanut butter egg into the melted chocolate mixture. Cover with chocolate on all sides. Carefully place on the prepared pan.

Chocolate eggs on pan.

Step 6

Once all the eggs have been coated with chocolate, place the pan in the freezer for 10 minutes, or until the coating has hardened.

Step 7

Lastly, remove the pan from the freezer. If desired, drizzle more melted chocolate on top!

Chocolate drizzled Easter eggs.

Expert Tips & Tricks

Follow these tips and tricks to make the best peanut butter eggs.

When melting the chocolate and coconut oil, be careful not to burn it.

The egg shapes do not have to be perfect.

Use a piece of parchment paper for easy removal and clean up.

Allow the chocolate coating to fully harden.

How to Serve & Store

Serve these creamy peanut butter eggs once the coating has hardened.

Wrap them up as part of a gift, Easter basket, or Halloween candy!

They are also great served with ice cream.

Store in the fridge or freezer.

Reese's eggs.

Frequently Asked Questions

Do you need to add in the coconut oil?

The coconut oil helps thin out the chocolate mixture and allows it to harden. It is highly recommend, but this recipe can be made without it.

Can you make these nut free?

Sure! Substitute the peanut butter with sunflower butter.

Are they gluten free?

Yes, this recipe is gluten free.

How should you store them?

Store these creamy peanut butter eggs in the fridge or freezer.

Equipment Needed

USA Pan 3 Piece Cookie Sheet Set: I always use these pans for baking and dessert recipes.

Pre-Cut Parchment Paper Sheets: Line the pan with parchment paper.

Pyrex 3 Glass Mixing Bowls: These mixing bowls are great!

Check out all of my kitchen favorites!

Pan with peanut butter eggs.

You May Also Like

If you make these healthy peanut butter eggs, I would really appreciate a review! You can find me on InstagramFacebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Vegan Recipes and these Easter Recipes!

Peanut butter eggs.

Get the Recipe: Peanut Butter Eggs

These peanut butter eggs are inspired by the classic Reese's peanut butter eggs! They are made with only 5 wholesome ingredients. This no-bake recipe is quick and easy to make. They are so fun for Easter!
5 from 1 vote

Ingredients

Instructions 

  • First, line a pan with parchment paper.
  • In a bowl, add the dark chocolate chips and coconut oil. Microwave for 30 seconds, or until melted.
  • In another bowl, combine the peanut butter, coconut flour, and maple syrup. Stir until a thick mixture forms.
  • Use your hands to form the mixture into egg shapes. They should be about 2 inches long, 1 inch wide, and ½ inch thick.
  • Use a fork to lower each peanut butter egg into the melted chocolate mixture. Cover with chocolate on all sides. Carefully place on the prepared pan.
  • Once all of the eggs have been coated with chocolate, place the pan in the freezer for 10 minutes, or until the coating has hardened.
  • Finally, remove the pan from the freezer. If desired, drizzle more melted chocolate on top!

Notes

  • Be careful melting the chocolate chips and coconut oil.  Stir to avoid burning.
  • The eggs do not have to look perfect!
  • Use parchment paper to prevent sticking.
  • I have not tried this recipe using almond flour, but at least 4 tablespoons would be needed to replace the coconut flour.
  • Allow the chocolate coating to fully harden before enjoying.
  • Store in the fridge or freezer.
Calories: 167kcal, Carbohydrates: 13g, Protein: 4g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Sodium: 73mg, Potassium: 97mg, Fiber: 2g, Sugar: 3g, Calcium: 11mg, Iron: 1mg

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