Chocolate Peanut Butter Eggs

These Lighter Chocolate Peanut Butter Eggs are an straightforward no-bake Easter treat made with just a few simple ingredients! A healthier version of Reese's peanut butter eggs that are gluten-free and refined sugar-free!

These Lighter Chocolate Peanut Butter Eggs are everything you keep about classic peanut butter eggs, but made with simple, wholesome ingredients you can feel good about enjoying! They have that classic silky peanut butter center with a rich chocolate coating, but made with simple, better for you ingredients for the reliable from-scratch Easter treat. Everything you keep about Reese

Whether you're making these for Easter baskets, spring gatherings, or just keeping a batch in the freezer for an afternoon sweet treat, these peanut butter eggs are always a hit. Best of all, they are incredibly straightforward to make with just a handful of pantry staples. These are the favorite Easter sweet treat, with easter egg candies coming in a close second!

What goes in

• 1 cup oat flour
• 3/4 cup drippy peanut butter
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 9 ounces chocolate chips
• 2 teaspoons coconut oil
• Optional: chocolate drizzle and sprinkles

How it comes together

1. Make the peanut butter filling. In a medium bowl, combine oat flour, peanut butter, vanilla and honey mixing well with a spatula or an electric mixer until all combined and the dough is smooth.
2. Shape into eggs. Using a small cookie scoop, scoop and shape into small eggs. A cook used these silicone egg molds to get perfectly shaped eggs, but you could also use your hands. Press the peanut butter mixture into each cavity, cover and chill or shape the mixture into small egg forms and place on a baking sheet lined with parchment paper. You should get about 16 eggs.
3. Chill eggs. Place the egg molds (or the baking sheet) into the freezer and chill for about 20-30 minutes until firm.
4. Melt the chocolate. Pour chocolate chips and coconut oil into the pot of a double boiler, or you can just use a metal or glass bowl on top of a saucepan with about an inch of water in it. As the water heats up, the chocolate will begin to melt and you should continually stir it with a spatula until nice and smooth. You can also heat the chocolate in the microwave at 30 second intervals until melted.
5. Dip and coat. If using the egg molds, just pop each egg out before dipping. Using a dipping fork, or regular fork, dip each peanut butter egg into the melted chocolate, making sure they are completely coated. Place the chocolate dipped eggs on a baking sheet lined with parchment paper.
6. Decorate and chill. This is optional, but you can also drizzle the eggs with colored chocolate and top with fun sprinkles. Or just leave them as is (like Reese's eggs) and store them in the freezer until ready to enjoy.