Happy Easter, readers! While today is a great day of celebration, family, friends and more, it also tends to be a day of indulgence. Peanut butter eggs have been an Easter staple for as long as we can remember, and it simply wouldn’t be Easter without them. So naturally, we set out on a mission to make a healthier, guilt-free version of this must-have treat. And let us just say, we’ll take these over Reese’s peanut butter eggs any day. #sorrynotsorry
We hope everyone has a great Easter Sunday—with PB eggs all around!
Healthy Peanut Butter Eggs
- 1 1/2 cup natural peanut butter
- 1/4 cup honey
- 1/4 cup coconut flour
- 1 tsp vanilla extract
- 1 1/2 tbsp coconut oil
- 8 oz. dark chocolate; we used two 4 oz. Theo 70% Dark Chocolate Baking Bars, found here.
- Line a large baking sheet with parchment paper.
- Combine 1 cup peanut butter, honey and vanilla in a bowl or food processor. Mix with a hand mixer or process until combined. Add coconut flour and mix or process again until combined.
- Using an egg-shaped mold or your hands, shape peanut butter mixture into about 40 eggs. Freeze in egg mold or on parchment paper lined baking sheet for at least 15 minutes or until hard.
- Meanwhile, heat chocolate and 1 tbsp coconut oil in a double boiler until melted. Pour chocolate mixture into a bowl.
- One at a time, drop cold peanut butter eggs into melted chocolate, toss to coat and carefully place on lined baking sheet. Repeat until all eggs are coated and place baking sheet in freezer for at least 15 minutes.
- Melt 1/2 tbsp coconut oil over low-medium heat or in the microwave. Combine with 1/2 cup peanut butter and stir to combine. Pour into plastic sandwich bag and carefully cut off a small part of one corner. Remove eggs from freezer and drizzle peanut butter over eggs. Place eggs back in freezer for at least 15 minutes until drizzle hardens.
- Keep in freezer or fridge until ready to serve.
Yield: 40 servings
Serving size: 1 peanut butter egg
91 calories per serving • Fat: 6.8g • Carbohydrates: 5.3g • Protein: 2.4g
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