Description
Whip up easy, healthy peanut butter Easter eggs! These lighter, homemade treats are perfect for spring and so much fun to make. Get the recipe!
Ingredients
Scale
- Peanut Butter Base:
- 1 cup natural creamy peanut butter (just peanuts and salt)
- 1/2 cup powdered monk fruit sweetener (or powdered sugar)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Chocolate Coating:
- 1 cup dark chocolate chips (60-70% cacao)
- 1 teaspoon coconut oil
- Optional Mix-ins & Toppings:
- 1 scoop vanilla or unflavored protein powder (optional, see FAQ)
- Sprinkles (optional)
- Flaky sea salt (optional)
Instructions
- Mix the Peanut Butter Base:: In a medium bowl, scoop out your natural creamy peanut butter. Add the powdered monk fruit sweetener (or powdered sugar), vanilla extract, and that tiny pinch of salt. Now, get in there with a sturdy spoon or even your clean hands – I usually just dive in! Mix it all together until it forms a thick, uniform dough. It should be firm enough to hold its shape but still pliable. This is where I sometimes add a touch more sweetener if I’m feeling extra sweet, or a tiny bit more peanut butter if it feels too dry; it’s all about feel here.
- Shape Your Healthy Peanut Butter Easter Eggs:: Once your peanut butter mixture is ready, grab about 1-1.5 tablespoons of the dough. Roll it between your palms to form a smooth ball, then gently flatten the sides and pinch the ends to create that classic egg shape. Don’t worry if they’re not absolutely perfect; mine never are, and that’s part of the charm! Place each shaped egg onto a parchment-lined baking sheet. This step can get a little messy, but it’s honestly part of the fun. Just embrace the peanut butter fingers!
- Chill, Chill, Chill!:: This is a critical step for making healthy peanut butter Easter eggs, so don’t skip it! Once all your eggs are shaped and on the baking sheet, pop them into the freezer for at least 30 minutes. This firming-up time is essential for them to hold their shape when you dip them in chocolate. I’ve tried to rush this, and let me tell you, melted, misshapen eggs are no fun. You want them nice and solid, almost frozen, before the next step.
- Melt the Chocolate Coating:: While your healthy peanut butter Easter eggs are chilling, it’s time to get the chocolate ready. In a microwave-safe bowl, combine your dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring well after each, until the chocolate is completely smooth and glossy. You can also do this in a double boiler if you prefer. Be careful not to overheat the chocolate, or it can seize up – I’ve accidentally scorched a batch before, and it was a sad, lumpy mess. Smooth and shiny is what we’re aiming for!
- Dip and Coat Your Healthy Peanut Butter Easter Eggs:: Now for the fun part! Take your chilled peanut butter eggs out of the freezer. One by one, drop an egg into the melted chocolate. Use a fork to gently roll the egg around until it’s fully coated. Lift the egg out with the fork, tapping it gently against the side of the bowl to let any excess chocolate drip off. You want a nice, even layer. I always have a little bit of chocolate chaos happening here, a drip or two on the counter, but that’s just real life, right?
- Set and Enjoy!:: Carefully transfer the chocolate-coated healthy peanut butter Easter eggs back to your parchment-lined baking sheet. If you want to add any sprinkles or a sprinkle of flaky sea salt, do it now before the chocolate sets. Pop the baking sheet back into the refrigerator for about 15-20 minutes, or until the chocolate is firm to the touch. Once set, these beauties are ready to enjoy! They should look like little dark chocolate treasures, hinting at the delicious peanut butter inside.