Is there anything better than an Easter chocolate covered peanut butter egg? A healthier version! I love peanut butter and chocolate together. It’s such a delicious combination! I was looking at recipes for chocolate covered peanut butter eggs and the ingredients were butter, peanut butter, tons of powdered sugar and vanilla. I decided to lighten it up and the results were so perfect! I get so excited when something I create turns out even better than I could have imagined!
I used a little coconut oil in place of butter, some honey to sweeten it up and I wasn’t planning on using any powdered sugar but it needed just a little to thicken up the mixture so I only added 1/2 a cup and it turned out so great! It has the perfect amount of sweetness. My kids thought I was pretty cool too. When my 4 year old took a bite he said, “Wow mommy! You are the best baker ever!” What a sweet boy!
I had this recipe idea in my head for a while and wasn’t sure how hard it would be to make the egg shape and I was surprised it was so easy! I just rolled the peanut butter mixture into equal size balls (I made 12) and then gently patted down with my fingers then pushed in the top and bottom sides to form an egg shape. The dough needs to be chilled before dipping it in chocolate. I put it in the freezer for about 15 minutes.
To dip it, I chopped some chocolate and melted it with a little coconut oil. You can use whatever type of chocolate you want but I prefer semi-sweet or dark. You can even use chocolate chips if you want.
Dipping it is super easy too! Just place one egg in the melted chocolate, flip it over and tap off the excess chocolate then place it on another cookie sheet lined with wax or parchment paper.
I have so many sprinkles so I mixed together these fun Easter colors and sprinkled it on! You can add sprinkles or once the chocolate is set you can drizzle on more chocolate. Do as you please!
Once the chocolate is set your beautiful and healthier peanut butter eggs are ready to be enjoyed! These need to be stored in the fridge or else they will get too soft.
Mmm! So pretty!
Enjoy!
One Year Ago: Rocky Road Ice Cream
Two Years Ago: Vanilla Bean Ice Cream {French Style}
Three Years Ago: Dulche de Leche Cupcakes
- 1 cup peanut butter
- ¼ cup coconut oil, melted and slightly cooled
- ¼ cup honey
- 1 tsp. vanilla extract
- ½ cup powdered sugar
- dash of salt
- 8 oz. chopped chocolate
- 1 Tbsp. coconut oil
- Mix together all the ingredients in a large bowl. (I used my kitchen aid mixer with the paddle attachment, you can mix by hand if you want.)
- Line a baking sheet with wax or parchment paper. Roll the peanut butter mixture in balls. (I made 12.) Form into egg shapes. I did this by patting down gently on the ball then using my hands to push in the sides on the bottom and top. Place on a small cookie sheet lined with parchment or waxed paper
- Freeze for 15 minutes or refrigerate for 30 minutes.
- Melt the chopped chocolate & coconut oil. Melt your chocolate over a double boiler or in the microwave. If using the microwave, place the chocolate and coconut oil in a microwave safe bowl and microwave 20 seconds at a time, stirring in between, until mixture is melted. Mix together until smooth.
- Line another baking sheet with wax or parchment paper. Remove half of eggs from the freezer or fridge and dip in chocolate one at time. Place one egg in the chocolate, flip over and lift out of the chocolate and wait for excess chocolate to drip. Place dipped egg on baking sheet and after dipping two, top with sprinkles if desired. Finishing dipping all the eggs in chocolate and then place in freezer for 10 minutes or fridge for 30 minutes to allow the chocolate to set.
- Keep stored in an airtight container in the fridge.
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I have just started using coconut oil in things and I am obsessed! Love it! And these look so yummy! Pinning!
Thanks Amber! I’ve been trying to find new ways to use coconut oil lately. It’s pretty amazing stuff!
Thanks for making these more healthy. It’s hard to eat clean when everything during Easter is bad for you! Can’t wait to try these!
Thanks Courtney! I know what you mean. It’s crazy how much junk my kids get just from one Easter egg hunt.
These look amazing! I’m putting them on my list of Easter treats this year.
Thanks Kimberly!
Mmm I love reeses so much. These look amazing!
Thank you Aimee!
Such a great idea to use honey and coconut oil! Thanks for sharing. Pinning!
Thanks Annette!
These look so yummy! Can’t wait to go through more of your recipes!!
Thank you Cambria! 🙂
These look just like Reeses. I’m going to try them!
Shannon ~ bohemianjunktion.com
Thanks Shannon! I like these better than Reese’s because they aren’t too sugary.
these look delicious! can’t wait to try them!
Thanks so much Emily!
These are beautiful, Becky!!! And healthier?! Wowza. I’m pinning and can’t wait to try!! Your pictures are gorgeous! And I would agree that you are the best baker ever! Your treats always look and sound so amazing!
Thank you Jen! This is such a compliment coming from you!
You won’t believe how long it took me to figure out the math problem! Any-who, my husband LOVES peanut butter so I will definitely have to give these a try! And I love that you used coconut oil since I am allergic to dairy so butter is out. I found this post on the Link Party Palooza, and I am pinning it with plans to “bake” these soon! Thanks!
Thanks for stopping by! Sorry about the math problem! Just trying to keep spam away but I just got rid of the math problems since I got a new spam plugin. Coconut oil is so great! Most the time you can use it to substitute butter.