Homemade Vegan Peanut Butter Eggs

Homemade Peanut Butter Eggs

My boyfriend suggested I make an Easter recipe. But I had no idea what to make. And then it came to me….

Homemade Peanut Butter Eggs

Peanut Butter Eggs! If you know me at all you know I have an unhealthy obsession with chocolate and peanut butter. But if you share in my obsession, it’s good news for you, because I make lots of chocolate/ peanut butter recipes.

Homemade Peanut Butter Eggs

I tried my best the make these as healthy as I could. They are made without any added sugar. They’re gluten free and vegan. Much healthier than Reese’s Peanut Butter Eggs 😉

Homemade Peanut Butter Eggs

It’s funny, if you had told me 2 years ago that I would be the type of girl who would make her own peanut butter eggs, I would have laughed at you… And if you told me one day I would run my own healthy food blog, I would have been hysterical. Yet, here we are, and I honestly can’t imagine doing anything else right now. This website is becoming such a fulfilling project. So thank you, to all of you.

Homemade Peanut Butter Eggs

Homemade Vegan Peanut Butter Eggs
Recipe type: Snacks
Cuisine: Desserts, Vegan, Candy, Dessert
Serves: 12
  • ¾ cup gluten free rolled oats
  • ½ cup dry roasted peanuts
  • ½ cup natural peanut butter
  • pinch of sea salt if your peanut butter is not salted
  • 1 tbsp coconut butter or coconut oil
  • 1 tbsp maple syrup
  • ¾ cup dark chocolate chips
  1. Combine all ingredients (except chocolate chips) together in a food processor and blend together well. You will need to stop the food processor a few times and scrap the edges to make sure everything blends together evenly.
  2. Scoop out 1 heaping tbsp of dough and form into an egg shape.
  3. Place eggs on a parchment paper lined cookie sheet.
  4. Place cookie sheet in the freeze for about 20 minutes.
  5. Melt chocolate chips in a double broiler or in the microwave (taking it out and stirring every 30 seconds until melted).
  6. Remove eggs from freezer one at a time and dip into melted chocolate, using a fork to turn over to make sure each gets fully coated.
  7. Lift egg out of chocolate with a fork and let the excess run off.
  8. Place eggs on a new parchment paper lined cookie sheet.
  9. Once all eggs are completed, place back into freezer for at least 10 minutes to set.
Optional: You can allow completed eggs to freeze and then dip them in more chocolate for a thicker chocolate coating.
*Store in fridge or freezer.
*All nutrition facts are an estimate.
Nutrition Information
Serving size: 1 egg Calories: 180 Fat: 13g Carbohydrates: 13g Sugar: 6g Sodium: 35mg Protein: 5g

Homemade Peanut Butter Eggs

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