Peanut Butter Chocolate Eggs

A healthier recipe for Easter chocolates, this rich, smooth and sweet peanut butter centre is coated in dark chocolate

Peanut butter lovers, where you at?

So I’m one of those people that could eat peanut butter straight out the jar with a spoon. In fact, I sometimes do … but only when no-one else is around to witness my regression into the primal human state.

To witness the moment where I inelegantly succumb to the base desire of my taste buds would likely be a somewhat disturbing experience for those more conscious homo sapiens … LOL!

How do you increase the pleasure value of peanut butter?

Simple. Add chocolate!

And Voila! Neanderthal brain triggered. Haha!

Let’s make it healthier…

The US company that makes Reese’s peanut butter eggs knew this and capitalised on it for sure. If you have ever had a Reese’s peanut butter egg you know what I mean. New love for America after I tasted my first one of those!

Luckily we don’t get them readily available where I’m from, otherwise I’m quite sure I’d potentially have diabetes by now…

To satisfy the neanderthal in me, I have made these healthier copycat Reese’s eggs. They are also great as gifts for Easter in place of the less healthy store-bought varieties, alongside these simple salted-caramel chocolates in a cute gift box; besides, homemade Easter eggs are always appreciated.

Just be sure to leave the room when anyone decides to give one a taste!

Peanut Butter Chocolate Eggs

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Recipe by Catherine Stevenson Course: Sweets, DessertDifficulty: Easy


Prep timeminutes

Healthier vegan chocolate eggs with a sweet and smooth peanut butter filling


  • 1/2 cup natural peanut butter (I usually use Black Cat No Sugar No Salt, but making your own is highly recommended)

  • 1 Tbsp liquid sweetener, such as maple syrup, xylitol syrup, agave nectar, or honey if not vegan

  • 1 Tbsp coconut flour

  • 1 tsp vanilla essence

  • A pinch of salt (omit if the peanut butter you are using is salted)

  • 160 g (2 x 80g slabs) Beacon Midnight Velvet dark chocolate
    or any vegan chocolate of your choice


  • Place peanut butter into a medium sized bowl.
    Add the sweetener, coconut flour, vanilla essence and salt, if using. Check how sweet it is, adding more sweetener to your liking.
    Use either 1 or 2 tablespoons of coconut flour, depending on how wet your mixture is. It should be the consistency of a stiff cookie dough.
  • Line a baking tray with baking paper.
    Scoop out tablespoons of the mixture and roll into balls with your hands, and then flatten slightly into egg shapes.
    Place them on the baking tray and put into the freezer for about 20 mins.
  • While the fillings are in the freezer, melt your chocolate.
    Break into blocks and place in a microwaveable dish.
    Heat in 20-30 second increments, stirring in between, until you have a smooth melted chocolate.
  • Using a fork, dip the fillings into the chocolate and ensure you coat it entirely. Allow excess to drip off and return it carefully back to your parchment-lined baking tray.
    Once all eggs are done, return to the freezer to firm up.
  • Store in the fridge.


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