Gluten-Free Chocolate Peanut Butter Eggs

So excited for you to try these Gluten-Free Chocolate Peanut Butter Eggs!

They are a healthier, gluten-free and no bake version of the classic chocolate peanut butter eggs and they are SOOOOO yummy!

In fact, while I try not to play favorites and really do love everything I share with you on the website, these are my kind of treat! 

I have always loved a good healthier sweet treat and these are decadent tasting, so yummy and made with just 5 simple ingredients which I love!

And for those who follow specific diets, not only are they gluten-free, they are also grain-free, dairy-free, vegan and paleo!

As always, if you can’t eat peanuts for any reason, you could substitute your favorite nut or seed butter.

A  perfect homemade chocolate for Easter or any time!

And they are super EASY to make!

So let’s make them!

All you need is 5 ingredients you probably already have in your pantry:

creamy natural peanut butter (or any nut/ seed butter of choice)

maple syrup

coconut flour  (or almond flour though I have a preference for coconut flour here)

chocolate chips (semi-sweet or dark chocolate)

coconut oil

First we’ll make the peanut butter egg.

It’s just 3 ingredients: creamy peanut butter, maple syrup and coconut flour.

Pro tip: If using natural peanut butter as I do here, if possible, avoid the bottom of the jar when the peanut butter gets harder. For the best texture of peanut butter eggs you want the peanut butter to be more creamy and smooth.

And you can even see visually, it’s not that much maple syrup so the eggs themselves have great flavor but are not overly sweet.

The peanut butter egg comes together in 2 simple steps:

1. Over low heat, combine the peanut butter and maple syrup until creamy.
2. Then remove from heat and stir in coconut flour. (I use 2 tablespoons but if your peanut butter mix is particularly “wet” or liquid-y you might need an extra tablespoon to get the proper texture).

Then all you do is shape the batter into 15 eggs.

I like to divide them into 15 portions, roll into a ball then flatten into an egg but any method will work!

As a reference, these peanut butter eggs are about 1.25 inches wide x 2 -2.25 inches tall.

Place in the freezer and chill for 20 minutes.  I find it easier to dip in chocolate once, they’ve chilled a bit.

Meanwhile, melt chocolate chips and coconut oil slowly over low heat until smooth.

I’ve used both semi-sweet chocolate chips and dark chocolate chips, so it’s really personal preference.

Here I used Enjoy Life semi-sweet mini chips. (Amazon affiliate link)

Then using a fork, spoon or even your fingers (though it’s messier!), dip the chilled eggs into the melted and slightly cooled chocolate and coat completely.

If you want to add some extra chocolate drizzle, freeze for 5 more minutes, then drizzle with extra chocolate.

Chill for 40 minutes and enjoy!

Each bite is the perfect taste of peanut butter and chocolate!

Super decadent tasting and yummy but made with wholesome ingredients!

A super easy and delicious gluten-free homemade Easter candy, though they are perfect any time!

 

Store in the refrigerator or freezer, and enjoy having a healthier chocolate treat on hand!

Hope you love them as much as we do!

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Scroll down for recipe and leave a comment/ rating if you love them!