4-Ingredient Peanut Butter Eggs

My peanut butter eggs are a Reese's copycat that needs just 4 ingredients. They feature a soft and fudgy peanut butter center covered in rich chocolate. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 140kcal

Author Arman Liew

Ingredients

2 cups peanut butter Can sub for any nut or seed butter
1/2 cup maple syrup
3/4 cup coconut flour
1 cup chocolate chopped

Instructions

In a large mixing bowl, combine the coconut flour, peanut butter, and maple syrup and mix until combined.
Line a large plate or tray with parchment paper. Slightly wet your hands and form egg-shaped domes with the peanut butter mixture.
Melt the chocolate either in the microwave or a double boiler. Dip the peanut butter eggs into the chocolate, ensuring they are fully coated. Place back on the parchment paper and refrigerate until the chocolate has firmed up.

Video

Notes

TO STORE: Store leftover chocolate eggs in an airtight container in the refrigerator for 2 weeks.

TO FREEZE: Place chocolate eggs in a freezer-safe container and freeze for up to 6 months. Allow them to thaw in the fridge.

Recipe variations

Make them vegan. Use vegan chocolate chips.
Make them low-carb. Use keto maple syrup and sugar-free chocolate chips.
Nut-free eggs. Use sunflower seed butter or tahini.
Swap the peanut butter. Use almond butter, cashew butter, or healthy Nutella for double the chocolate.

Nutrition