Healthy Peanut Butter Eggs

homemade peanut butter eggs on a white plate - reese's egg makeover

5 from 5 votes

You will not find a more decadent, tasty, and healthy Easter chocolate than these healthy homemade 4 ingredient peanut butter eggs. I use dark chocolate, natural peanut butter, honey, and coconut oil for a simple no-bake recipe that yields impressive results. The firm outer shell houses a creamy and nutty filling, creating that iconic peanut butter and chocolate duo.

Prep Time30

Chill Time1

Total Time1 30

Course: Dessert

Cuisine: American

Servings: small eggs

Calories: 171kcal

Author: Anjali Shah

Ingredients

2 cups dark chocolate or dark chocolate chips (80% dark) (get dairy free for a vegan option)
½ cup natural peanut butter (should have only two ingredients: peanuts and salt)
¼ cup honey or maple syrup
2 tbsp coconut oil

Instructions

Melt the dark chocolate in 30 second intervals in the microwave, stirring between each interval.
When the chocolate is melted, spoon a small amount in each egg mold and use the back of the spoon to spread the chocolate up the sides of the egg shape.
Place the mold in the refrigerator to chill for 20 minutes.
When the chocolate has hardened, prepare the peanut butter mixture by heating the peanut butter, honey, and coconut oil in a skillet over low heat. Stir the ingredients together until melted and well combined.
Spoon the peanut butter mixture over the chocolate layer and place in the refrigerator to chill for 10 to 15 minutes.
When the peanut butter layer has set, reheat the remaining chocolate until melted. Spoon a thin layer chocolate over the top of the peanut butter layer. Return the mold to the refrigerator to chill for another 20 minutes.
When the final layer of chocolate has hardened, remove the eggs from the mold and serve.

Video

https://youtu.be/QKEvl__WCnY

Healthy Homemade Peanut Butter Eggs (https://youtu.be/QKEvl__WCnY)

Notes

My #1 Secret Tip for this healthy peanut butter egg recipe is to let each layer chill and set fully before adding the next. This is how I keep my layers clean and prevent the filling from blending into the chocolate. If your layers do not seem set after chilling for the prescribed amount of time, give them a few more minutes.
Thin chocolate layer: I spread a thin, even layer of chocolate along the mold, so the shell is stable without becoming too thick. This makes my eggs easy to bite into.
Stir chocolate well: I make sure to mix my chocolate after each heating interval, to prevent overheating and burning in concentrated areas.
Adjust sweetness: Before spooning into the mold, I taste my filling and add a tiny pinch of salt if it seems too sweet.
Always use a silicone mold: Silicone molds are the only ones I recommend for this recipe, as they allow for an easy release, especially with a thinner layer of chocolate.

Nutrition