These Vegan Peanut Butter Eggs are a healthy twist on classic Reese’s eggs, made with just 4 simple ingredients: almond flour, peanut butter, maple syrup, and chocolate. Rich, chocolatey, naturally sweetened, and the perfect Easter dessert!

vegan chocolate peanut butter eggs in an egg containers

A Quick Look At The Recipe

  • Ready In: 45 minutes (30 minutes of chill time)
  • Servings: 12 peanut butter eggs
  • Calories: ~124 each (see the recipe card for the full nutrition breakdown!)
  • Key Ingredients: Peanut butter, almond flour, maple syrup, chocolate
  • Dietary Info: Vegan, gluten-free, refined sugar-free
  • Why You’ll Love It: An easy, homemade version of Reese’s Peanut Butter Eggs with a better-for-you twist!

I make these homemade peanut butter eggs every Easter season, so I decided to update it with step-by-step photos to make it even easier to follow. They’re a healthier twist on classic Reese’s Peanut Butter Eggs, but made with simple, wholesome ingredients (only 4 ingredients, to be exact!)

I know there are a lot of chocolate peanut butter egg recipes out there, but what I love about this one is that it’s made without powdered sugar, yet still comes out perfectly sweet, soft, and creamy on the inside. Instead, I use almond flour to thicken the filling. If you’ve made my peanut butter balls before, then you know!

Why You’ll Love These Peanut Butter Eggs

  • Only 4 ingredients: Made with pantry staples like peanut butter, almond flour, maple syrup, and chocolate.
  • Better than Reese’s Eggs: If I do say so myself!
  • No powdered sugar: Instead, these are naturally sweetened with maple syrup
  • Vegan + gluten-free: A better-for-you treat everyone can enjoy
  • No-baking required: Just mix, shape, freeze, and coat in chocolate
— Megan

Ingredients Needed

Ingredients needed to make vegan peanut butter eggs including peanut butter, almond flour, maple syrup, and chocolate chips
  • Peanut Butter: For the best texture, use a peanut butter with a runny consistency, such as Teddy’s or the Kirkland brand, the same kind I recommend for my peanut butter cookies and peanut butter blossoms. The only ingredient should be peanuts (and possibly salt).
  • Almond Flour: This helps thicken the peanut butter mixture without the need for powdered sugar, just like in my peanut butter balls recipe!
  • Maple Syrup: Just 1 tablespoon adds the perfect amount of natural sweetness.
  • Vegan Chocolate Chips: Use your favorite vegan chocolate chips or chocolate bar. Just make sure it’s dairy-free!

Scroll down to the recipe card to get the full recipe with measurements!

How to Make Homemade Peanut Butter Eggs

Peanut butter, almond flour, and maple syrup mixed together to form peanut butter egg filling
  1. Step 1: Add the peanut butter, almond flour, and maple syrup to a bowl. Stir until the mixture is smooth and well-combined.
Shaping peanut butter mixture into egg shapes for homemade peanut butter eggs
  1. Step 2: Use a mini cookie scoop to portion 1–2 tablespoon-sized balls and place them on a parchment-lined baking sheet. Use your hands to shape each into an egg shape. Place the baking sheet in the freezer and chill for about 25 minutes, or until the peanut butter eggs are firm.
Dipping peanut butter eggs into melted dark chocolate using a fork
  1. Step 3: Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. Dip each peanut butter egg into the melted chocolate, using a fork to coat evenly. Let any excess chocolate drip off, then place back onto the parchment-lined baking sheet. If you have any leftover chocolate, drizzle it on top if desired.
Chocolate coated peanut butter eggs on a baking sheet as the chocolate sets
  1. Step 4: Optionally, sprinkle flaky sea salt over the chocolate before it sets for the perfect sweet and salty finish.

Megan’s Tips

  • Use natural peanut butter: I recommend using a runny, natural peanut butter — the only ingredients should be peanuts + salt. If your peanut butter is thick, you may need to reduce the amount of almond flour slightly. The consistency should be thick enough to hold its shape.
  • Wet your hands: If the mixture is sticky, lightly wet your hands to make it easier to shape the eggs.
  • Use a cookie scoop: This helps portion the filling so all your peanut butter eggs are the same size.
  • Add coconut oil to the chocolate: For easier dipping, stir in 1 teaspoon of coconut oil when melting the chocolate to create a smoother, thinner consistency.

Storage

  • Refrigerator: Store the peanut butter eggs in an airtight container in the fridge for up to 1 week.
  • Freezer: Freeze for up to 2–3 months. Let them defrost at room temperature before enjoying!

They can sit at room temperature for a couple of hours when serving, but they taste best chilled, in my opinion!

vegan chocolate peanut butter eggs with a bite taken out showing the soft, creamy center

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If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below. Don’t forget to tag me on Instagram so I can see your creations!

vegan chocolate peanut butter eggs in an egg containers
4.58 from 7 ratings

Vegan Peanut Butter Eggs (only 4 ingredients!)

Megan Murphy
Yield: 12 peanut butter eggs
Prep: 15 minutes
Chill Time: 30 minutes
Total: 45 minutes
These Vegan Peanut Butter Eggs are a healthy twist on classic Reese’s eggs, made with just 4 simple ingredients: almond flour, peanut butter, maple syrup, and dark chocolate. Rich, chocolatey, naturally sweetened, and the perfect Easter dessert!
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Equipment

Ingredients
 

Instructions
 

  • Make the peanut butter filling: Add the peanut butter, almond flour, and maple syrup to a bowl. Stir until the mixture is smooth and well-combined.
  • Shape the eggs: Use a mini cookie scoop to portion 1–2 tablespoon-sized balls and place them on a parchment lined baking sheet. Use your hands to shape each into an egg shape.
  • Chill until firm: Place the baking sheet in the freezer and chill for about 25 minutes, or until the peanut butter eggs are firm.
  • Melt the chocolate: Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
  • Coat in chocolate: Dip each peanut butter egg into the melted chocolate, using a fork to coat evenly. Let any excess chocolate drip off, then place back onto the parchment-lined baking sheet. If you have any leftover chocolate, drizzle it on top if desired.
  • Finish with sea salt (optional): Sprinkle flaky sea salt over the chocolate before it sets for the perfect sweet and salty finish. Refrigerate for 15 minutes, or until the chocolate has completely set before serving. Enjoy!

Video

Notes

  • Use natural peanut butter: I recommend using a runny, natural peanut butter — the only ingredients should be peanuts + salt. If your peanut butter is thick, you may need to reduce the amount of almond flour slightly. The consistency should be thick enough to hold its shape.
  • Wet your hands: If the mixture is sticky, lightly wet your hands to make it easier to shape the eggs.
  • Use a cookie scoop: This helps portion the filling so all your peanut butter eggs are the same size.
  • Add coconut oil to the chocolate: For easier dipping, stir in 1 teaspoon of coconut oil when melting the chocolate to create a smoother, thinner consistency.
Serving: 1 peanut butter egg, Calories: 124kcal, Carbohydrates: 10g, Protein: 4g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 58mg, Potassium: 76mg, Fiber: 2g, Sugar: 6g, Calcium: 25mg, Iron: 1mg
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