Peanut Butter Eggs

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Plate of homemade Reese's Eggs for an Easter treat

I may have lost my mind with all of this chocolate peanut butter business lately, but I haven’t forgotten that it’s almost Easter. And what better way to celebrate than with chocolate (and peanut butter)? See! I do know what’s going on! Tell John; he’s concerned…

Shaping a ball of peanut butter dough for our Reese's Eggs recipe

After making the Peanut Buter M&Ms last week (by the way, a MUST try) I couldn’t resist testing a recipe for peanut butter eggs. Growing up my sister and I always had candy on hand during Easter, making it one of the holidays most prone to sugar highs. (Thanks, Ma!) And everyone knows peanut butter eggs are where it’s at. I mean, seriously. Cadbury who?

However, I’d like to think I’ve turned a new leaf and no longer indulge in “cheap candy.” Instead, I make my own and must say it’s way better than the super processed junk both in flavor, freshness and health. Make a batch of these PB eggs and see for yourself. I bet you a giant chocolate Easter bunny that you’ll never go back to the original again (OK not really, but, you catch my drift. These eggies are bomb).

Plate with a batch of our homemade Easter Reese's PB Eggs recipe

Stack of Homemade Reese's Peanut Butter Eggs

These eggs are so luxurious and the perfect way to celebrate Easter (or unwind after a long, stressful day like some of us *ahem* do). The center is perfectly salty and moist and the dark chocolate shell envelopes the PB center perfectly. The two together? Too satisfying for words and crazy addicting, which probably explains why they’re all gone and it’s not even Easter yet. Boo-hooooo.

Guess it’s off to make some more! Weeeeee!

Showing the amazing texture of our homemade Chocolate Reese's Eggs

Peanut Butter Eggs

Simple, vegan, gluten-free peanut butter eggs with just 5 ingredients and ALL the taste of the original.
Author Minimalist Baker
Print
Stack of homemade Peanut Butter Chocolate Eggs for Easter
5 from 16 votes
Prep Time 35 minutes
Cook Time 3 minutes
Total Time 38 minutes
Servings 20 (eggs)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

  • 2 pitted dates (medjool or deglet noor)
  • 1/2 cup raw almonds
  • 1 cup roasted salted peanuts
  • 1/2 cup roasted, salted natural peanut butter (creamy is best, but crunchy is fine, too)
  • 1 cup dairy-free semisweet or dark chocolate

Instructions

  • Add dates to a food processor and process until only small bits remain. Next add almonds and peanuts to the food processor and mix until they turn to meal – a few small chunks are OK.
  • Next add peanut butter in 1 Tbsp at a time (8 Tbsp total as original recipe is written) until the mixture forms a loose dough. If it seems too wet to handle, add more peanuts. If it seems too dry, add more peanut butter. Refrigerate for 5 minutes so it's easier to shape.
  • Scoop out large rounds of dough - heaping 1 Tbsp - and form into an "egg" shape. Place on a parchment lined cookie sheet and pop in the freezer to harden for about 20 minutes.
  • In the meantime, melt your dark chocolate over a double boiler or in the microwave in 30 second increments. Then work in small batches to coat the "eggs." Take just 1 egg out of the freezer at a time for dipping - otherwise they'll get too soft to dip well.
  • To dip, drop eggs one at a time into the chocolate, flip once, pick up with a fork and gently tap on the rim of the bowl to remove excess chocolate. A little excess is OK. Place back on the parchment-lined baking sheet and pop back in the freezer to set.
  • Repeat until all eggs are dipped, re-warming chocolate as needed.
  • For optimum freshness, store eggs in an air-tight container in the freezer or fridge until serving.

Notes

*Nutrition information is a rough estimate.

Nutrition (1 of 20 servings)

Serving: 1 eggs Calories: 194 Carbohydrates: 12 g Protein: 6.3 g Fat: 13 g Saturated Fat: 3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 45 mg Fiber: 3.5 g Sugar: 7 g

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  1. Rachel M says

    Oh man, SO GOOD! I made this recipe this past weekend as an easter treat and they turned out wonderfully. I found that I needed slightly less PB than the recipe specified. I also added some coconut to the ‘dough’. I kept the mixture in the freezer overnight, and found that this really helped in keeping their consistency when dipping them and decorating them. My family can’t wait until next easter to enjoy another batch!

    Thanks for another great recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Shannon, we aren’t sure whether that would work, but it might. It might be best to sub more almonds instead. Let us know if you try it!

  2. Ivonka Schellenberg says

    I just made these and they are amazing! Although the dipping part was a little tricky, I suggest keeping the batter in the freezer longer than 20 minutes, they might be easier and firmer to work with. Should I keep them in the fridge or freezer if Im planing to have this in 2 days for Sunday Easter dinner dessert.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ivonka, either would work! They will last 3-4 days in the fridge. Hope you had a great Easter!

  3. Sophie says

    Can’t wait to make these!! For the 1/2 cup almonds, could I use already-ground almonds? Would it still be 1/2 cup or would I need to use less?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ali! You can probably get away with using a blender but will have a trickier time with it vs. using a food processor! After a couple pulses, stop and mix your filling to ensure that it gets thoroughly blended. Hope this helps!

    • Kathryn says

      I made these today and they were delicious. Tastes just like the Reese’s peanut butter cups! I made little grape size balls dipped in chocolate. Definitely wise to leave in freezer.

  4. Mrs E says

    So thrilled to find such a creative and healthful way to eat nuts and chocolate. I ended up trying this version using the peanut butter which is made from whole roasted peanuts ground in the grocery store machine and the texture was a bit dry so I added about a half a tablespoon or so of maple syrup and an extra date to help with the moistness and that seemed to do the trick. I used Pascha vegan 85% cacao dark chocolate chips and melted them down in a double boiler (glass bowl over a small pot with simmering water) with a half teaspoon of coconut oil and this made a beautiful coating. The texture was surprisingly like a peanut butter cup and my family enjoyed this treat. I stored them in the freezer for when they have the mood to nibble on something chocolate.

  5. Mollie says

    I made these yesterday with a few additions, and they’re great! I really like the consistency of the filling–it was pretty similar to a Reese’s which is slightly gritty and very cool to achieve. It’s nice knowing that it comes from almonds and peanuts rather than sugar and cookie crumbs. After seeing the white chocolate recipe, I included less than a tablespoon of maple syrup to the peanut butter mixture, and melted chocolate chips with a bit of coconut oil and vanilla for the coating. Not overpoweringly sweet, but as I said, strikingly similar to the Reeses in texture. I’m on my way to eating most of this batch for myself, but next year I’ll make some for family! I’ve made other peanut butter eggs–either way too sweet, or other real food recipes that weren’t quite candy-like. This one is a good balance. Thanks, Dana!

  6. Mrs E says

    Hi, I have looked at both the white and dark chocolate eggs on your blog. I noticed the filling is made differently…do you prefer one over the other and can either filling be interchanged with the coating?

  7. Hannah says

    THESE ARE BEYOND PERFECT. Reese’s cups were my absolute favorite before I was a vegan and I am SO excited to have these around and show my non-vegan friends how much better they taste than reese’s cups :)

  8. Rita C says

    I just discovered your blog on findingvegan (i’m not even vegan, but just love natural healthy stuff) and I LOVE it! Your recipes are the bomb.com and my kids and husband love these babies. Anything pb and chocolate, and medjool dates and we’re in healthy treat heaven that can fool even the most non-healthy eaters.

  9. Kat says

    Thank you.

    A friend sent the link for the No bake brownies ( so good) and then I saw the most amazing thing. Peanut Butter Eggs. Bells went off and a choir sung. Made these bits of delight this weekend along with the No bake brownies. Simple pure pleasure.

    So thank you again for creating and sharing. Plan an making many of your recipes.
    Peanut butter eggs are da bomb.

  10. Sandy says

    Can you use unsalted peanuts and peanut butter and add salt? If so, about how much salt would you add? Thanks!

  11. Andi says

    I found your blog last weekend and have literally made 7 of your recipes and have loved them all! This one is mine and my fiance’s favorite! Love what you’re doing! :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Wow, thanks Andi! So glad you found us and are enjoying the recipe so far. Thanks for the encouraging words!

  12. Candice says

    I made these last night and for dipping used a dark chocolate with a tiny bit of coconut oil added for sheen. Holy moly – they are fantastic!!!! Thank you, thank you, thank you!

  13. shelley in bigsky says

    ohhh so good…love your recipes and easy style…works for me….can you make some recommendations on where to get high quality chocolate for recipes including cocoa powder…thanks for a great site…play well…

  14. Nicole says

    I have an almond allergy. Would you recommend using all peanuts, or 1/2 cup of another nut (which kind do you suggest)?

  15. Julia says

    These are really yummy! I made these last night, but my peanuts were unsalted so I sprinkled a little kosher salt on top! They are not too sweet but are still very yummy! Thanks for the awesome recipe! :D

  16. Ashley says

    Oh yes. Chris is a HUGE peanut butter cup fan. I always keep them stocked for him in the freezer. I’ll have to try this variation next! Just got back from the gym and really need one of these…you know, for protein!

  17. Jamieanne says

    Oh my gosh, I made these exact same things last weekend using your peanut butter patty recipe and some Lindt chocolate! When I saw you using that peanut butter patty recipe over and over, which is totally delicious by the way, it seemed only natural to make copycat Reese’s peanut butter eggs with healthier ingredients! Glad to see you had the same idea! Everyone should make these right now, they are better than Reese’s!! :)

  18. Katy @ KatysKitchen says

    much better than those icky creme eggs! peanut butter and chocolate should never be parted :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hilda! Great question : ) I’ve amended the instructions to clarify, but you simply keep the dates in the processor after pulsing them. Thanks for the catch!

  19. Natalia Elies says

    I am so glad to see that I am not the only one who’s crazy about peanut butter… the fact that you make it healthier makes me love you even more!!!!

  20. thelittleloaf says

    I love all these chocolate peanut butter posts! These look so much more delicious than a lot of the rubbish you can buy in the shops – yum.

  21. Tieghan says

    I LOVE that you mad these healthy! i wish I would have made these to put in my homemade Reese’s Peanut Butter Eggs Blizzard!