Stack of homemade Peanut Butter Chocolate Eggs for Easter
5 from 13 votes

Peanut Butter Eggs

Simple, vegan, gluten-free peanut butter eggs with just 5 ingredients and ALL the taste of the original.
Author: Minimalist Baker
Prep Time 35 minutes
Cook Time 3 minutes
Total Time 38 minutes
Servings: 20 (eggs)
Category: Dessert
Cuisine: Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days


  • 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


  1. 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.
  2. 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.

  3. 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.
  4. 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.
  5. 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.
  6. Repeat until all eggs are dipped, re-warming chocolate as needed.
  7. For optimum freshness, store eggs in an air-tight container in the freezer or fridge until serving.


*Nutrition information is a rough estimate.

Nutrition Per Serving (1 of 20 eggs)