Chocolate Peanut Butter Eggs {gluten-free, vegan}


Easter candy is officially covering store shelves, which means it's one of my favorite times of the year! It's the spring colors that get me excited. 

But, I'm not a big fan of the sugar overload and weird ingredients in most candy at the store. Which sadly includes those Reese's eggs. But let's face it, they are so so so delicious that I think everyone deserves to enjoy a peanut butter egg - so it's a good thing they are SO easy to make and with A LOT less ingredients than in the packaged eggs... and no refined sugar! 

I'll take you through the easy steps below. You can make these eggs big or small. Give some as gifts. Display them on your Easter dessert table. Or just store some in the freezer when your sweet tooth hits. You want to snag this recipe ASAP. 


Chocolate Peanut Butter Eggs

Adapted from Ambitious Kitchen

(makes 8-10 eggs) 

  • 3/4 cup natural peanut butter (just peanuts!)

  • Pinch of salt (omit this if your natural PB has salt in it)

  • 2 Tablespoons coconut flour

  • 2 Tablespoons maple syrup

  • 1 cup 70% dark chocolate chips (or other vegan chocolate)

  • Coarse or flaked sea salt, for topping (optional)


  1. In a medium bowl, mix the peanut butter with the salt (if using), coconut flour and maple syrup. Stir with a wooden spoon until totally combined.

  2. Use a cookie scoop, and scoop the dough onto a parchment paper-lined sheet pan. Then, flatten and shape each ball into an egg shape. Freeze for at least 20 minutes, until hardened.

  3. Melt chocolate chips in the microwave in 30-second increments, stirring in between intervals until just melted. Stir until smooth.

  4. Take the eggs out of the freezer, and one at a time, dip them in the melted chocolate, using a fork to remove the egg and remove excess chocolate. Place back on the parchment paper and sprinkle with the coarse sea salt. Place back in the freezer to harden.

  5. Store these eggs in the refrigerator or freezer.