Healthy Chocolate Peanut Butter Eggs

What is your favorite candy? I’ve always been a fan of the classic Reese’s Peanut Butter Cup. More specifically, the softer, more peanut butter-to-chocolate ratio of the Reese’s Milk Chocolate Peanut Butter Egg. If you’re also fond of these eggs, I think you’re going to like today’s post.

These are a healthy, gluten-free vegan version of the delicious chocolate peanut butter egg, made with oat flour, maple syrup, and dairy-free chocolate in place of milk fat, soy lecithin, and any preservatives. These bites are so guilt-free, you can pop one in for a last minute breakfast or before a workout for a hit of energy. Or, enjoy them this Sunday and reminisce about the days of a candy-filled Easter basket. I promise you, you won’t miss those yellow-wrapped eggs.

Healthy Chocolate Peanut Butter Eggs

makes 8 eggs

• 1/2 cup creamy peanut butter
• 2 tbsp gluten-free oat flour
• 2 tbsp maple syrup
• 1/4 tsp flaked sea salt (regular salt can be substituted)
• 1/2 cup non-dairy chocolate chips (or chunks)
• 1 1/4 tsp coconut oil

1. Prepare one 9×11″ baking sheet with parchment or wax paper.
2. Combine peanut butter, oat flour, maple syrup, and salt in a medium bowl, stirring well until fully combined. Mixture will become thick and malable.
3. Shape batter into 8 eggs. Put eggs on prepared baking sheet and into the freezer until chocolate is ready.
4. In a small bowl or ramekin, add chocolate chips and coconut oil. Heat in microwave for 30 seconds. Stir until chocolate is fully melted. Alternatively, melt chocolate over stovetop in a double broiler.
5. Using two forks, dip each egg into chocolate, rolling over to fully coat. Place carefully onto parchment paper and pop back into freezer until set.

Advertisement