Chocolate peanut butter eggs are an Easter tradition! Now you can make your own and control how much peanut butter or chocolate you want. We used fun silicone molds to make our chocolate peanut butter eggs that we found at a local grocery store. But you can make them using ice cube trays too if you don’t have the molds. Spray the molds with a little coconut oil to facilitate removal when they are frozen.
This recipe calls for our creamy peanut butter. However, you could make them using our Sunflower Seed butter for an alternative for those who are allergic and need a peanut free version. We also suggest trying it out with our Almond butter for a delicious new version of this treat.
And if you are an even bigger peanut butter fan try this version of the Chocolate Peanut Butter Easter Eggs! Just reverse the order and start with the peanut butter on the outside and the chocolate on the inside. It will be pretty difficult to choose a favorite.
We also have a fantastic recipe for Coconut Almond Bonbons that would be perfect for Easter time! Check it out here.
Check out our store for sales each month on each of our nut and seed butter products too: store link.
Chocolate Peanut Butter Eggs
Carolina Jantac, MS, RD, LD
These are a must for your Easter celebrations!! Or really anytime you're craving chocolate and peanut butter, feel free to make them in any shape or form you'd like.
- 1 cup of chocolate chips
3 tablespoons of coconut flour
- Melt your chocolate chips in microwave or your preferred method. Pour about one tablespoon or more into each egg silicone mold to coat and plate in freezer to set for about 10 minutes.
- In the meantime, add 1/4 cup of our Once Again Creamy Peanut Butter to small bowl and combine with about 3 tablespoons of coconut flour. You may need a little extra if peanut butter is too thin. You'll know it's right when the consistency is of modeling clay.
- Remove your eggs from freezer and fill with peanut butter, then add another extra layer of chocolate and take back to freezer to set. Eggs will be ready to enjoy! Keep them in the refrigerator so they won't melt in sealed container for 3 to 5 days.