These easy homemade 3 ingredient peanut butter eggs have a dark chocolate shell filled with sweetened peanut butter! They’re a copycat dairy-free Reese’s peanut butter egg that is easy to make at home! A super fun activity to do with the kids for Easter!
Using dark chocolate chips that are melted and formed into an egg mold, with a simple peanut butter filling, these homemade Easter treats are not only fun to create but they are totally delicious!
You can’t plan your Easter menu without some of these homemade peanut butter eggs on the dessert table. If you’re looking for something healthier give these plant-based desserts a try! I also have a round-up post of over 40 Vegan Easter recipes– it has a little something for everyone.
Jump to:
💗 Why You’ll Love These 3 Ingredient Peanut Butter Eggs
- Only 3 Ingredients (chocolate, peanut butter, and powdered sugar)!
- Fun and easy to make!
- Customize the decorations for a fun activity with the kids!
- Make your eggs half or whole.
- Perfect for Easter!
- No-Bake Recipe!
- Vegan and Dairy-Free
- Gluten-Free
- Taste’s like a Reese’s Peanut Butter Cup!
🥣 Ingredients and Notes
Dark Chocolate Chips: You’ll need dark chocolate chips that you’ll melt to create the outer shell of the eggs. You can also use milk chocolate if you prefer.
Natural Peanut Butter: I prefer using natural creamy peanut butter. It helps to have a more liquid consistency with your peanut butter so that it easily combines with powdered sugar.
Organic Powdered Sugar: I prefer using organic powdered sugar, but regular is fine too.
📋 Step by Step Instructions
Melt the dark chocolate chips. Place the dark chocolate chips in a glass bowl over a double boiler over low heat. Slowly melt the chocolate stirring with a spatula. Remove from the heat as soon as the chocolate has melted.
Coat the mold with the melted chocolate. Using a spoon coat the egg mold with the melted chocolate, using the spoon to move the chocolate up the sides. Try your best for an even coating of chocolate.
Freeze. Once you’ve coated the mold in chocolate place it in the freezer until the chocolate hardens. This only takes a few minutes.
Make the peanut butter filling. While the chocolate is freezing, make the peanut butter filling. Combine the peanut butter and powdered sugar in a glass bowl. Stir with a spoon or spatula until the sugar is combined with the peanut butter. You may need to use a hand mixer to get all the powdered sugar incorporated. If the batter is too dry add 1-3 tablespoons of almond milk, or any other type of milk until all of the powdered sugar is combined.
Fill the molds with peanut butter. Remove the molds from the freezer. Spoon the peanut butter filling into each chocolate shell. Gently spread the peanut butter filling evenly.
Top with More Chocolate. Spoon the rest of the melted chocolate on top of the peanut butter. Freeze again until the chocolate sets, about 5 minutes. Note: If the chocolate has hardened since filling the shells, simply microwave it in 10-second increments until it returns to a creamy texture.
Remove the eggs from the mold. Gently pop the eggs out of the molds.
Optional: If the edges of your eggs are a bit messy, you can heat a small saute pan over medium heat, and run the edges along the warmed pan to melt the chocolate on the sides.
❓Chocolate Peanut Butter Eggs FAQS
To make these eggs for this beautiful chocolate egg recipe, you just need to use a silicone mold. There are molds of all sizes. I used a larger mold with an Easter egg design. You can use any size you like. This recipe made 6 large eggs, or it can make 12 smaller eggs.
Yes, you can make these eggs 1-2 days ahead of time.
Yes, this recipe is naturally gluten-free. But, as always make sure to check your ingredients for any hidden gluten.
There are 308 calories for a small egg. If you eat a whole large egg, it is double. The big eggs are very big. I recommend cutting them in half and sharing.
👩🍳 Serving Suggestions
These vegan chocolate eggs will be a perfect addition to your other Easter desserts on the dessert table. They’d also be fun to add to your Vegan Easter Baskets.
For a fun and festive drink, serve an Apple Carrot Smoothie with this Vegan Easter Chocolate Egg Recipe.
❄️ Storage
Refrigerator: I recommend storing these eggs in the refrigerator to keep them fresh and free from melting. They will keep for up to 7 days in the refrigerator.
Freezer: You can also freeze these eggs for up to 3 months. Just be sure to transfer them to an air-tight freezer-safe container.
💭 Expert Tips
- While these 3 ingredient peanut butter eggs aren’t colored like traditional eggs, you can make your own colored chocolate drizzle, and use colorful sprinkles to create unique chocolate eggs.
- Gently melt the chocolate over a double boiler, or in 30-second increments in the microwave.
- Don’t let any water from the double boiler get into the chocolate. This can cause the chocolate to seize and become difficult to work with.
- Make sure to use a silicone egg mold or these won’t work as well.
- If you don’t have an egg mold, you can simplify the process by molding the peanut butter dough into an egg shape. Then dip the mold into the melted chocolate with a fork. Transfer to a baking sheet lined with parchment paper, and a wire rack on top. If you’d like you can add colorful sprinkles while the chocolate is still wet.
😋 More Easter Recipes!
Recipe
3 Ingredient Peanut Butter Eggs
Equipment
Ingredients
Chocolate Peanut Butter Eggs
- 1 ½ cups dark chocolate chips
- 1 cup natural peanut butter
- 1 ½ cups organic powdered sugar
Instructions
- Melt the dark chocolate chips. Place the dark chocolate chips in a glass bowl over a double boiler over low heat. Slowly melt the chocolate stirring with a spatula. Remove from the heat as soon as the chocolate has melted.
- Freeze. Once you've coated the molds in chocolate place in the freezer until the chocolate hardens. This only takes a few minutes.
- Make the peanut butter filling. While the chocolate is freezing, make the peanut butter filling. Combine the peanut butter and powdered sugar in a glass bowl. Stir with a spoon or spatula until the sugar is combined with the peanut butter. You may need to use a hand mixer to get all the powdered sugar incorporated. If the batter is too dry add 1-3 tablespoons of almond milk, or any other type of milk until all of the powdered sugar is combined.
- Fill the molds with peanut butter. Remove the molds from the freezer. Spoon in the peanut butter filling into each chocolate shell. Gently spread the peanut butter filling evenly.
- Top with More Chocolate. Spoon the rest of the melted chocolate on top of the peanut butter. Freeze again until the chocolate sets, about 5 minutes. Note: If the chocolate has hardened since filling the shells, simply microwave it in 10-second increments until it returns to a creamy texture.
- Remove the eggs from the mold. Gently pop the eggs out of the molds.
- Optional: If the edges of your eggs are a bit messy, you can heat a small saute pan over medium heat, and run the edges along the warmed pan to melt the chocolate on the sides.
Video
Notes
- While these 3 ingredient peanut butter eggs aren’t colored like traditional eggs, you can make your own colored chocolate drizzle, and use colorful sprinkles to create unique chocolate eggs.
- Gently melt the chocolate over a double boiler, or in 30-second increments in the microwave.
- Don’t let any water from the double boiler get into the chocolate. This can cause the chocolate to seize and become difficult to work with.
- Make sure to use a silicone egg mold or these won’t work as well.
- If you don’t have an egg mold, you can simplify the process by molding the peanut butter into an egg shape, dipping it in the melted chocolate, transferring it to parchment paper, and allowing them to harden. If you’d like you can add colorful sprinkles while the chocolate is still wet.
- Store in the refrigerator for up to 7 days.
- Freeze for up to 3 months.
Dionne
One of the most amazing Easter recipes that I have seen – fantastic looks and easy instructions to follow!
Emily Liao
Love the peanut butter filling in this! Can’t wait to make for Easter.
Beth Sachs
These easter eggs are so cute and pretty. My kids are going to love giving these a go!
Claudia Lamascolo
I am always looking for fun recipe for the kiddos and this one is perfect the 3 of them love peanut butter!
Kim Guzman
Oh, wow, that looks fun. I’m going to try to get some of those molds. My kids will love the decorating part!