In our house, we have a love/hate relationship with Reese’s Peanut Butter Cups. Of course we love them because they are delicious! But they are full of ingredients that we can not pronounce. These Homemade Chocolate Peanut Butter Cups satisfy our cravings and we don’t even miss the Reese’s version!

Homemade Chocolate Peanut Butter Cups

Don’t get me wrong, I love store bought chocolate covered eggs as much as the next person! But this year, I came across a recipe that promised to be just as delicious and I thought…why not? I’ll give anything a try once. And I am so glad I did! These homemade chocolate peanut butter eggs were delicious. Most of all, they were more filling than store bought eggs, so I was able to stop at just one. I made these for a party and it only made 20, so I really had to control myself!

For Easter, make these chocolate peanut butter eggs along with these Clean Eating Egg Muffins for the perfect potluck!

Clean Eating, Keto and Dairy Free too

Obviously, the most important part of a recipe is how good it tastes, but it is a real winner when it it healthy too. This Easter we are still dairy free, so I used Enjoy Life’s milk chocolate chips. These are dairy, egg and nut free and are the best chocolate substitute that I have tried. If you are not avoiding dairy, you could find a delicious dark chocolate and it would be just as good!

These are not as sweet as what you may be used to, but I like it better that way. If you would like it sweeter, add more sugar!

Keep your Chocolate Peanut Butter Cups Cold!

The only downside to these delicious homemade chocolate peanut butter eggs is how quickly they start to soften. These need to be stored in the refrigerator or freezer and pulled out right before serving. My plan was to put these in a cute Easter bag as a gift, but it wouldn’t have lasted. They started to melt after about 15 minutes out of the freezer.

But don’t let that stop you from trying these! Just work around it. I had to bring these to a friends house, so I packed them in a cooler then put it in their freezer when I arrived. They did just fine and we ate them so fast that it really didn’t matter!

The Recipe and Some Tips

This recipe is very flexible so just use what you have on hand. I did not have coconut sugar so I used Turbinado sugar. I pulsed it in the blender until it was a fine dust. Don’t add any additional liquid to the recipe or it will be too soft (ie. Honey or Maple Syrup).

Another Tip: Spray your measuring cup with cooking spray before measuring the peanut butter. This will make it much easier to scrape out!

Have I convinced you yet that you need to try these? Then go for it! Be sure to let me know what you think!

Ingredients

1 1/2 Cups smooth natural peanut butter

1 Cup Coconut Flour

1/4 Cup Turbinado Sugar (or coconut sugar)

1 tsp. Pure Vanilla Extract

Pinch Salt

2 Cups Enjoy life Chocolate chips

1 Tbsp Coconut Oil

Directions

1) in a medium bowl, combine the peanut butter, flour, sugar and vanilla extract. Mix until well blended – this requires patience!

2) Scoop the peanut butter mixture into 1 inch balls. Roll and shape as desired. Place on a lined cookie sheet.

3) Place the cookie sheet in the freezer for about 1 hour, or until hardened

4) Before removing the cookie sheet from the freezer, melt the chocolate chips and 1 Tablespoon coconut oil. Mix well until smooth

5) One at a time, place the peanut butter egg in the chocolate and coat all sides. Place it back on the cookie sheet.

6) Once all eggs are covered in chocolate, place the cookie sheet back in the freezer for 10 minutes.

Enjoy!!

Print

Homemade Chocolate Peanut Butter Eggs (Dairy Free)

Course Dessert

Cuisine American

Servings 12 Eggs

Calories 410 kcal

Ingredients

• 1 1/2 Cups smooth natural peanut butter
• 1 Cup Coconut Flour
• 1/4 Cup Turbinado Sugar or coconut sugar
• 1 tsp. Pure Vanilla Extract
• Pinch Salt
• 2 Cups Enjoy life Chocolate chips
• 1 Tbsp Coconut Oil

Instructions

1. 1) in a medium bowl, combine the peanut butter, flour, sugar and vanilla extract. Mix until well blended - this requires patience!
2. 2) Scoop the peanut butter mixture into 1 inch balls. Roll and shape as desired. Place on a lined cookie sheet.
3. 3) Place the cookie sheet in the freezer for about 1 hour, or until hardened
4. 4) Before removing the cookie sheet from the freezer, melt the chocolate chips and 1 Tablespoon coconut oil. Mix well until smooth
5. 5) One at a time, place the peanut butter egg in the chocolate and coat all sides. Place it back on the cookie sheet.
6. 6) Once all eggs are covered in chocolate, place the cookie sheet back in the freezer for 10 minutes.