Healthy Peanut Butter Eggs are full of sweet peanut butter, silky dark chocolate, and a touch of flaky sea salt. These gourmet eggs taste better than the original and are paleo and vegan!
Why is it that chocolate candy tastes so much better in egg form?
There are the silky smooth candy coated chocolate mini eggs, the ones with chocolate covered malt ball centers, and of course the chocolate eggs that are filled with peanut butter. Mmmmmmmm.
We are team chocolate in egg form over here. We knew you were with us on this one.
Because these gourmet eggs are filled with a coconut sugar sweetened peanut butter center that melts in your mouth and blasts you with PB flavor. The dark chocolate coating is the perfect bittersweet compliment to the sweet peanut butter filling, and the salt on top brings these eggs to life.
The true secret to getting real deal PB cup flavor in these Healthy Peanut Butter Eggs is a very unusual ingredient: nutritional yeast.
Stop your mouse! (Wait, does anyone still use a mouse? Just me?) Don't hit that red X yet!
The peanut butter eggs (and cups) that you would buy in the store have a certain salty umami-ness that is so addicting. Strange as it is, the nutritional yeast in this recipe helps to give them that authentic taste. Many peanut butter cup makers before me have used the same trick. The internet is full of absolutely delicious nutritional yeasted PB cups and eggs.
Healthy Peanut Butter Eggs
- Cook Time: 40
- Total Time: 40 minutes
- Yield: 8-10 eggs 1x
- Category: Sweet Things
Description
Healthy Peanut Butter Eggs are full of sweet peanut butter, silky dark chocolate, and a touch of flaky sea salt. These gourmet eggs taste better than the original and are paleo and vegan!
Ingredients
- ½ cup natural peanut butter
- ⅓ cup plus 1 tablespoon coconut sugar
- ⅓ cup plus 1 tablespoon peanut butter powder
- 1 teaspoon nutritional yeast
- ⅔ cup chopped dark chocolate
- Flaky salt (optional)
Instructions
- In a medium bowl, stir together the peanut butter, coconut sugar, peanut butter powder, and nutritional yeast. If you are using unsalted peanut butter, add in a pinch of fine sea salt. Form the mixture into egg shapes and place them onto a parchment lined baking sheet. Pop this into the freezer for 15 minutes to firm up.
- Add the chocolate to a small bowl and microwave for 1 minute on 50% power. Stir and repeat until the chocolate is melted.
- Using a fork, dunk each egg into the chocolate to coat and place them back onto the parchment lined baking tray. Once all the eggs are coated in chocolate, place the tray back into the freezer to let the chocolate firm up, about 5-10 minutes. Enjoy!
This looks delicious, would they be okay without the peanut butter powder? Or if I substituted for some collagen powder?
Hi Sarah, I wouldn’t omit it, but I think collagen would be a great substitute! You may need to add more or less than the recipe calls for, so I would start small and add it in a tablespoon at a time until the peanut butter mixture thickens enough for you to roll it into eggs :) Hope you enjoy!