Chocolate Peanut Butter Eggs (GF, DF, VO)

Chocolate Peanut Butter Eggs on White Plate.

With just a few ingredients, you can make these delicious chocolate peanut butter eggs in about 30 minutes for a special holiday treat!

I’m not much of a baker, because I don’t have the patience for the preciseness it takes. This peanut butter egg recipe is super simple. Whether you are making them by hand, using a fun silicone mold or just making peanut butter cups, you can’t go wrong!

What You’ll Need:

  • peanut butter (or other nut or seed butter)
  • honey
  • starch (arrowroot or non-GMO cornstarch)
  • sea salt
  • dark chocolate chips
  • butter or coconut oil

Making the Recipe:

You’ll start by mixing together the peanut butter, honey, starch and sea salt. It is important to refrigerate this mixture so that is is easier to handle when you are ready to add the chocolate.

While the “dough” is refrigerating, melt the chocolate chips with the butter/coconut oil in a small saucepan over low heat. Once the chocolate is melted, you can add in the honey to sweeten it a bit.

If you are using silicone molds, place about 1 teaspoon of the chocolate in the bottom of each cavity and spread it around all of the sides. Repeat this and then place the tray in the freezer to harden.

If you don’t have silicone molds, you can always shape the peanut butter mixture by hand into egg shapes. You can place them on some parchment paper and place them back in the refrigerator to firm up.

One that step is completed, fill in the rest of the molds with melted chocolate and return the trays to the freezer.

If you are making these by hand, dip the shaped eggs in the chocolate to coat them and place them back on the parchment paper. Put them in the freezer and let them harden.

Once your eggs are nice and cold, you can remove them from the molds or the parchment paper and place them in a container in the refrigerator until you are ready to serve them.

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Chocolate Peanut Butter Eggs on White Plate.

Chocolate Peanut Butter Eggs (GF, DF, VO)

  • Author: Cheryl Englebretson
  • Prep Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: 1216 eggs 1x
  • Category: dessert
  • Method: stove top and freeze
  • Diet: Gluten Free


With just a few ingredients, you can make these delicious chocolate peanut butter eggs in about 30 minutes for a special holiday treat!



For the Peanut Butter Filling:

  • 1/3 cup peanut butter
  • 1 Tbsp. honey
  • 1 tsp. arrowroot starch (or on-GMO corn starch, if you don’t want to buy this)
  • Pinch of sea salt

For the Chocolate Mixture:

  • 1 cup dark chocolate chips – dairy free
  • 2 Tbsp. butter (or ghee or coconut oil)
  • 1 Tbsp. honey


  1. Mix together the peanut butter, 1 Tbsp. honey and arrowroot/corn starch and a pinch of sea salt. Refrigerate for 5-10 minutes.
  2. Melt the chocolate and butter/ghee/coconut oil in a small saucepan over low heat.
  3. Add in the honey and stir well.
  4. Spoon about 1 tsp of the chocolate in silicone molds in the shape of eggs (see notes for alternative method). Place in the freezer for 10 minutes.
  5. After 10 minutes, pull the trays out of the freezer. Top with a small layer of the peanut butter mixture and top with the rest of the melted chocolate.
  6. Return to the freezer for another 15-30 minutes. Store in the refrigerator, once they are solid.


  • Buy vegan or dairy free chocolate to make these dairy free. Enjoy life is one brand that is free of most allergens and widely available, but there are also other options.
  • Use maple syrup in place of the honey if you are making this vegan.
  • Use coconut oil to make this dairy free or vegan.
  • Use semi-sweet chocolate, if you prefer that over dark chocolate.
  • If you don’t have the silicone molds, form the peanut butter filling in the shape of an egg with a flat top and bottom. Dip the peanut butter eggs in the chocolate to coat all sides. Place on a parchment lined pan and freeze to firm them up. Once frozen, store in the refrigerator.

Keywords: gluten free, dairy free option, vegan option

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