Stack of 3 peanut butter eggs on a plate, one on top with a bite out of it to show the texture inside.

Peanut Butter Eggs

  • Author: Deryn Macey
  • Prep Time: 40 mins
  • Total Time: 40 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Cuisine: American
  • Diet: Vegan

These copycat Reese’s peanut butter eggs are super easy to make with just 4 simple ingredients for a fun and delicious, no-bake vegan Easter candy everyone loves, especially kids!




  1. In a bowl, combine 1 cup peanut butter, 4 tbsp maple syrup, 1/4 cup coconut flour, 1 tsp vanilla and 1/4 tsp salt. Mix well, until a uniform batter is formed.
  2. With your hands create 12 balls (25 g each) then shape each ball into an egg shape. Alternatively, you can press the dough out into a single layer on a piece of parchment paper and use an egg-shape cookie cutter to create the egg shapes.
  3. Arrange the 12 egg shapes on a plate lined with parchment paper and place in the freezer for 30 minutes to firm.
  4. While the peanut butter eggs are setting in the freezer, melt 2/3 cup chopped chocolate or chocolate chips. You can use a double boiler, stirring the chocolate until smooth and creamy, or melt it in the microwave in a microwave-safe bowl in 15-second increments, stirring until completely melted.
  5. Remove the peanut butter eggs from the freezer and use a fork to dunk each one into the melted chocolate, flipping until it’s completely coated.
  6. Return the chocolate-covered peanut butter eggs to the parchment paper. 
  7. Place back in the freezer for 10 minutes to firm.


Store in the freezer in a freezer-safe bag for container for up to 3 months. Enjoy straight from the freezer or soften briefly at room temperature or in the fridge before enjoying.

Peanut-Free Option: Use almond butter, cashew butter or Wowbutter instead of peanut butter.


  • Serving Size: 1
  • Calories: 156
  • Sugar: 7 g
  • Sodium: 94 mg
  • Fat: 11 g
  • Carbohydrates: 11 g
  • Fiber: 2 g
  • Protein: 5 g

Keywords: peanut butter eggs, vegan peanut butter eggs