Servings: 20 eggs serving(s)
Prep time: 30 minutes
Total time: 1 hours
Cooking time: 30 minutes
Easy peanut butter Easter eggs are a natural version of the popular Easter treat. Made with just four ingredients (natural peanut butter, molasses, coconut flour and good, dark chocolate).
Homemade Easter eggs the easy way
I love when Easter arrives a little later in April. While the weather can be unpredictable, this year I know my kids won’t be climbing snowbanks in their pajamas for the great Easter egg hunt.
For the first time ever, they’ll be hunting for homemade peanut butter eggs.
Peanut Butter Easter Eggs are a wholesome homemade treat.
There will be store bought candy too but I like the idea that something healthy and homemade is still considered a treat.
I have made this recipe with both peanut butter and almond butter. Both were tasty but my kids preferred the peanut butter version. They devoured them all, although my daughter is still requesting a milk chocolate covered version.
Reader tips: From Ruth “I just made these with milk chocolate.
You could use any nut butter or sunflower butter. I buzzed up some unsweetened coconut in my spice grinder to make coconut flour…”
This recipe is slightly adapted from Ambitious Kitchen. The original recipe called for the eggs to be tablespoon sized but my kids found that to be too much of a mouthful of peanut butter.
Peanut Butter Easter Egg Recipe
Makes about 20 eggs
- 2/3 cup all natural peanut butter
- 1 Tbsp. Crosby’s Fancy Molasses
- 1-2 Tbsp. coconut flour
- 150 g dark chocolate*
- Sprinkles (optional)
- In a medium bowl blend the peanut butter, molasses and coconut flour to create a dough. It should be stiff enough that you can gather it into a ball with your hands.
- Using a half tablespoon measure, scoop the dough into the spoon and press it firmly until the edge is flat. Nudge it out with your thumb, place on a parchment-lined baking sheet, and press one side to create an egg shape.
- Set in the freezer for 20 minutes.
- While the eggs are chilling, melt the chocolate in a double boiler.
- Working quickly, drop one egg at a time into the chocolate. Lift it out with a fork, flat side down, and place back on the cold baking sheet. Immediately sprinkle with decorations. (The chocolate will set quickly.)
- Store in the fridge or a cool place.
*You won’t use all of the chocolate but you’ll need the melted chocolate to be deep enough to dip.
Nutritional info: Per egg
- Calories: 87
- Fat: 6.4 g
- Saturated Fat: 2 g
- Cholesterol: .2 mg
- Carbs: 5.6 g
- Sugar: 2.2 g
- Sodium: 1.9 mg
- Fibre: 1.7 g
- Protein: 2.6 g
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