Homemade Peanut Butter Eggs

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The inspiration for these came from my Grandmother Brooks’ Easter tradition of making homemade chocolate covered peanut butter eggs for each of her grandkids. It’s something I looked forward to every year. She would wrap them in foil and put them in the freezer until ready to hand out on Easter day.🥰 My version doesn’t use processed sugar like the old-fashioned recipe for peanut butter eggs, but instead is sweetened with pure maple syrup.

You can easily make a big batch to share with friends and family or store them in the fridge or freezer for a tasty dessert option any time of the day. Read on to learn how to make these delicious healthier peanut butter eggs while still enjoying the classic Easter tradition. I’ll provide you a step-by-step guide about the ingredients and process required, to make your homemade peanut butter eggs taste just as good, if not better, than their traditional dairy-based counterparts. You can call these peanut butter chocolate eggs the “Reese’s Copycat version.” This recipe makes 8 large eggs, you can easily double or triple the recipe depending on how many you need to make.

Ingredients:

• 3/4 cup creamy (no-stir) natural peanut butter
• 1/4 cup almond flour
• 1 tbsp pure maple syrup
• 1 cup non-dairy dark chocolate chips (I use Ghirardelli)

Optional garnish: extra chocolate for drizzling and flaked salt for sprinkling.

Instructions:

Add all ingredients, except for chocolate, to a medium bowl and stir until well blended.

How easy is this first step?? SUPER EASY! You are doing great, only a few more steps till maximum deliciousness is achieved!!🙌

Here are some different options for molding peanut butter eggs:

• egg-shaped silicone mold (I found one in the dollar store)
• use your deviled eggs tray (if you don’t have one, you can buy a cheap plastic one from the dollar store)
• refrigerate mixture and mold by hand then place each one on a waxed lined sheet pan (it doesn’t have to be too pretty or perfect…it’s going to get covered in chocolate anyway!)

Whichever method you are using, place in freezer for 15-20 minutes to become more solid and easy to pop out and dip in the chocolate.

Melt your chocolate using the preferred method on packaging (they all seem to be a little different) I find it easier to use the microwave method of heating on high for 55 seconds, then stirring for about a minute then reheated at 15 seconds intervals, stirring each time until chocolate is smooth.

Unmold eggs and dip one at a time into the chocolate and place on a rack or sheet pan covered with waxed paper for easy clean-up.

The chocolate will set quickly, so if you want to sprinkle with flaked salt, I suggest sprinkling after every 2-3 eggs are dipped.

For the chocolate drizzle, just dip a fork or spoon into the leftover melted chocolate and drizzle back and forth in a zig-zag motion. Place eggs (sheet pan/rack and all) into the refrigerator for at least 5 minutes to completely set for easy removal before adding to a storage or serving container.

Although it is safe to store these homemade peanut butter eggs at a cool room temperature for several days, I find it’s best to store them in the fridge for up to 2 weeks. Use an airtight container for either method.

You can safely store in the freezer for up to 3 months if tightly double-wrapped in plastic wrap or in a freezer baggie. Thawing only takes about 2-3 hours or less for these size eggs which would make a perfect little snack or afternoon treat to add to your lunch bag!