Creamy peanut butter meets rich dark chocolate in these irresistible gluten-free chocolate peanut butter eggs. They’re easy to make and are low in sugar.

Who can resist the classic pairing of chocolate and peanut butter? I for sure can’t!

There is something magical about the delicious combination of chocolate and creamy peanut butter. However, most peanut butter and chocolate combinations are flooded with sugar.

Not these ones, I specifically made them lower in sugar and higher in fats, with wholesome ingredients that’ll give you energy rather than take it away.

Let’s just say these are favorites not just among the adults but the kiddos too. Because they require no baking, this is definitely the easiest treat you can make.

Especially if you love a dessert that’s dipped in chocolate. I kept these in the fridge after, and they all got gobbled up in one of the dinners I hosted.

They are the good kind of candy that won’t actually make you crash afterwards.

Ingredients and Substitutes

Unsalted butter, softened to room temperature (3 tbsp) – For a dairy-free version, swap this with coconut oil or vegan butter.

Thick smooth peanut butter (½ cup) – Try to use natural peanut butter (without any added sugars) for a cleaner taste. For a paleo or nut-free version, try almond butter or sunflower seed butter.

Vanilla extract (¼ tsp)

Shredded coconut (1 ¼ cups) – Use finely shredded unsweetened coconut for the best texture.

Powdered sugar (2 tbsp) – To make this keto-friendly, replace with powdered erythritol or your favorite low-carb sweetener.

Salt (a pinch)

FOR DIPPING

Dark chocolate, chopped (3.5 oz) – Choose high-quality dark chocolate with 70% or more cocoa content.

Coconut oil (2 tbsp)

How to Make Chocolate Peanut Butter Eggs

Step 1. Grab a mixing bowl and add the peanut butter.

Step 2. Add the softened butter and vanilla extract.

Step 3. Combine all the ingredients.

Step 4. Now add the shredded coconut, powdered sugar, and salt.

Step 5. Mix all the ingredients to form a very thick mix.

Step 6. Line a chopping board with parchment paper. Spoon the mix onto the chopping board with a tablespoon and use your fingers to make them into egg shapes.

Place the peanut butter eggs in the freezer for 30 minutes (or until they harden). 

Step 7. When you’ve reached the 20-minute mark for the eggs, add the dark chocolate and coconut oil in a microwave-safe bowl. Heat the chocolate in the microwave in 30-second increments until all the chocolate melts.

Make sure you constantly stir in between. Take the peanut butter eggs from the freezer and dip them in the chocolate to cover them completely.

Step 8. Place each egg back on the chopping board. Make sure you cover all the eggs with the chocolate.

Place the chocolate eggs back onto the chopping board with the parchment paper and pop them in the fridge for another 10 minutes.

When the chocolate hardens, place them in a new parchment paper. Drizzle some extra chocolate in a zigzag pattern; you want those eggs to be super chocolatey.

Step 9. Place the eggs back in the freezer for another 5 minutes.

Step 10. Remove the eggs from the board, and add some sea salt on top of the chocolate peanut butter eggs.   and store them in an airtight container in the fridge.

My Tips & Tricks

• Use Room-Temperature Ingredients: Make sure you use room-temperature ingredients since they are easier to combine.
• Double-Coat: Do you want a thicker chocolate layer? Dip the eggs once, freeze briefly, and dip them again.
• Sprinkle Coconut Flakes: Instead of sprinkling sea salt, sprinkle some shredded coconut.

My Storage Tips

Place any leftovers in an airtight container and keep them in the fridge for up to 2 weeks. If you want to keep them for longer, you can place them in the freezer for up to 3 months.

Make sure you thaw them in the fridge for a few hours before you enjoy them.

My Other Peanut Butter Desserts

• Reese’s Peanut Butter Oat Cups
• Flourless Banana Bread
• Peanut Butter Oatmeal Cookies