Chocolate Peanut Butter Easter eggs are an easy no bake recipe that’s sugar, gluten & dairy free!
This recipe was first published in March of 2014 and is still the most fabulous peanut butter Easter treat ever! I gave it a little update of a video to show how easy it is to make these!
Easter comes but once a year and each time I try to bring you a recipe for the holiday. Last year I made Coconut Butter Bunnies, both in vanilla and chocolate flavor and my kids loved them. This year I bring these fantastic peanut butter eggs simply because I love peanut butter and so does my hubby and daughter. Unfortunately my boys have peanut and tree nut allergies so they were not able to try them. I will however be making these for them using sunbutter in place of the peanut butter. You could also use almond butter as well.
Can’t have Easter without Easter eggs and the chocolate variety are always a big hit with family. These molds I found at Joann Fabrics were the perfect fit for this recipe. Yes, kind of large but one will be sufficient and satisfying!
WARNING: Really yummy so you may be tempted to eat more than one. Remember this isn’t an every day indulgence so enjoying one today or just on Easter won’t ruin your weight loss plans as long as you share and remove left overs from your sight. 🙂
The first time I made these I wanted a different texture than just peanut butter could provide, more fluffy so I added some coconut butter to the mix, but they were very dry. My hubby liked the taste but not the texture. When I omitted it, we got perfection. The smooth creaminess from the coconut oil is perfect and does not melt if left out on the counter.
So indulgent for Easter or make into regular sized peanut butter cups for any day!
- If you don’t have liquid stevia you can use powdered but it might not be as smooth. I would recommend 1 packet of powdered or 1/4 teaspoon of pure powdered stevia.
- If you can’t find sugar free chocolate chips that are sweetened with stevia, you can use unsweetened baking chocolate and add 1-2 teaspoons pure powdered stevia, but taste and adjust as needed.
- I’ve found sugar free chocolate chips at Whole Foods by the brand Lily’s, but you could also use unsweetened carob chips which would be just as delicious and in the bulk section of whole foods.
- I’ve not tried this with powdered peanut butter as I do not think the texture will work as nicely and be quite dry if using that although the calories and fat would be greatly reduced.
- If you don’t use the microwave you can simply melt the coconut oil and peanut butter over low heat in a saucepan on the stove and stir until smooth.
- After an hour on the counter, they did not melt, but I think it is better to keep them refrigerated.
- Make this peanut free by subbing the peanut butter for sunbutter or almond butter.
- Serves: 12
- Serving size: 1
- Calories: 159
- Fat: 13.9g
- Saturated fat: 5.5g
- Carbohydrates: 8.3g
- Sugar: 0.5g
- Sodium: 30mg
- Fiber: 2.7g
- Protein: 4.6g
- Cholesterol: 0
- 3/4 cup (6 ounces) all natural, no sugar added Peanut Butter
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon Chocolate liquid stevia
- 3/4 cup (3.6 ounces) sugar free chocolate chips ( I used Lilys Sweets)
- 1 tablespoon coconut oil
- In a microwavable bowl melt peanut butter and coconut oil together for 30 seconds- 1 minute and stir until completely combined.
- Stir in vanilla extract and stevia.
- Taste and adjust if needed.
- Pour mixture into egg molds and freeze for 1 hour.
- Remove from molds and set aside on parchment paper.
- Make coating by melting the chocolate chips and coconut oil for 30 seconds in the microwave.
- Stir until smooth.
- Pour melted chocolate into the molds, half way up the molds.
- Drop the frozen peanut butter eggs, pattern side face down into the chocolate and press down so the chocolate encases the peanut butter.
- Spread chocolate with a spoon to completely cover if needed.
- Store in the refrigerator.