Homemade Peanut Butter Eggs


Last Updated on March 8, 2021

peanut butter eggs

It’s that time of year, guys! Reese’s peanut butter eggs have officially hit the shelves, but I’m here to tell you to save your money because this homemade version is absolutely incredible!

These peanut butter eggs have the perfect taste and texture, and are just like the real deal. A rich peanut butter filling that’s coated in dark chocolate and topped with sprinkle of sea salt- it doesn’t get much better than that.

reeses peanut butter eggs

These homemade peanut butter eggs are such a fun treat to make! You can make them as big or as small as you’d like, and keep them stored in the freezer for optimal texture.

You’ll need only 7 ingredients, that you most likely have around! We’ve been loving them as an after dinner dessert. Plus, they always hit the spot when we’re craving some peanut butter chocolatey goodness.

My long time followers already know that my freezer has to always be stocked with tons of chocolate treats. If you’re on the same page as me, these are a must make!

Growing up, I never really ate peanut butter eggs. But, since I love the classic peanut butter cups, I knew I would love these. I created this recipe around this time last year, and have been making them at least once every few months.

How to make Reese’s Peanut Butter Eggs

1. Prepare your filling

Here’s what you’ll need for the peanut butter egg base:

  • peanut butter– for best flavor, I like to use a peanut butter made from roasted peanuts
  • cashew butter– the cashew butter is optional, and can be swapped with more peanut butter. I love the taste of both nut butters combined!
  • maple syrup
  • vanilla extract
  • coconut flourcoconut flour helps give the filling that perfect texture, just like the original peanut butter eggs. Almond flour would be a good substitute if needed!

2. Shape your eggs

Once your filling is prepared, shape the batter into egg shapes with wet hands. Wet hands really help ease the process and shape the peanut butter filling more smoothly. Lay your eggs onto a parchment lined baking tray.

3. Freeze your peanut butter eggs

Place the tray in the freezer for at least 30 minutes to allow the peanut butter eggs to set.

4. Coat in chocolate

Melt your favorite dairy-free chocolate chips, and dip each peanut butter egg to coat it fully. I like to melt my chocolate with coconut oil to help smoothen it out.

These chocolate treats are truly perfect, and we can’t get enough of them. They’ll last in the freezer for up to 3 months, so go ahead and make a double batch- you won’t regret it!

Try out these other homemade chocolate bars:

Vegan Caramel Candy Bars (Vegan Twix)

Homemade Peanut Butter Take 5 Bars

Homemade Almond Joy (vegan)

Vegan Snickers Bars

Homemade Peanut Butter Eggs

5 from 7 votes
Course: Chocolate, Dessert


Prep time


Freeze time


Total time



You can use all peanut butter for this recipe. I personally like the combination of cashew butter and peanut butter!


  • 3/4 cup 3/4 peanut butter, made from roasted peanuts

  • 1/4 cup 1/4 cashew butter, or use more peanut butter

  • 1/4 cup 1/4 pure maple syrup

  • 1/4 cup 1/4 coconut flour, or substitute 1 cup almond flour

  • 1 tsp 1 vanilla extract

  • 3/4 cups 3/4 dairy-free chocolate chips

  • 1 tbsp 1 coconut oil

  • Sea salt, to top


  • In a large bowl, whisk together the peanut butter, cashew butter, maple syrup, and vanilla extract.
  • Fold in the coconut flour and stir together with a spatula or spoon.
  • Line a large plate or baking sheet with parchment paper. With wet hands, scoop about 1 1/2 tbsp of batter and form into egg shapes. Flatten and lay onto the tray. Repeat until all the batter is shaped, wetting your hands between each one. I like to keep a bowl of water near me and dip my hands in while I work.
  • Freeze the peanut butter eggs for at least 30 minutes.
  • Once they’re firm, melt the chocolate chips with the coconut oil in 30 second increments in the microwave until smooth.
  • Dip each peanut butter egg in the chocolate and place back onto the tray. Sprinkle with sea salt if desired.
  • Freeze again for 10 minutes, until the chocolate sets. Transfer to a ziplock bag or container.
  • Keep stored in the freezer for up to 3 months.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!


  1. kaitlyn

    I’m gluten and dairy free due to fodmap diet… could I use gluten free flour?!

    • I haven’t tested with gluten-free flour and personally think it has a weird taste unless it’s baked! If you use 1 cup of almond flour instead, I believe it should still be low fodmap for the amount you get per serving

  2. amazing!! I made it with almond flour and they turned out so well!! make this:)

    •they aren’t hard as a rock like many freezer recipes are

  3. Manpreet Kaur

    My husband made these for me when I was craving chocolate and these peanut butter eggs are absolutely addicting. We joked that this recipe is husband-proof – it’s easy, requires minimal dish washing, no baking and makes for a healthy snack. We loved them.

    Also, my sister makes these and since she’s allergic to cashews, she makes them with all peanut butter (like Gal suggested) and she loves them too.

  4. Hello! Do I sub 1 whole cup of almond flour for the coconut flour? Thank you!! I love love love PB eggs!!!!!!

    • Hi Kelly! Yes 1 whole cup. Coconut flour absorbs a lot more liquid than other flour substitutes, that’s why its needed in a smaller amount 🙂

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