Healthy Chocolate Peanut Butter Easter Eggs

Happy spring! These simple, healthier chocolate peanut butter Easter eggs are a fun project to make with kids and a delicious alternative to store-bought treats. Makes 5–6 chocolate eggs

Ingredients:

• For the chocolate shell:
  • 1 cup dark chocolate, chopped
  • ¼ cup unrefined coconut oil
  • 1 tsp vanilla extract
• For the peanut butter filling:
  • ½ cup all‑natural peanut butter
  • ¼ cup raw honey
  • 2 Tbsp unrefined coconut oil
  • 2 x 6‑count silicone egg moulds

Instructions:

1. Place the chopped dark chocolate, ¼ cup coconut oil, and vanilla extract in a small heatproof bowl. Melt in the microwave in 30‑second bursts, stirring between each, until smooth. Alternately, melt gently over a double boiler on the stove.

2. Spoon or pour about half of the melted chocolate into the silicone egg moulds, spreading it to cover the bottom and sides thinly. Freeze for 15 minutes to set the shell.

3. While the shells chill, combine the peanut butter, raw honey, and 2 tablespoons coconut oil in a bowl or measuring cup. Heat briefly—about 15 seconds in the microwave—or warm just until the mixture becomes slightly runny and easy to pour. Stir until well combined.

4. Remove the moulds from the freezer and divide the peanut butter filling evenly among the chocolate shells.

5. Cover the filling with the remaining melted chocolate so each egg half is sealed. Return the moulds to the freezer for another 30 minutes, or until fully firm.

6. Once set, gently demould the egg halves and press two matching halves together to form whole eggs. If needed, melt a little chocolate and use it as “glue” to seal the edges.

7. Store finished eggs in the refrigerator until ready to serve. They keep well chilled and are best enjoyed within a week.

Tips: Use high‑quality dark chocolate for a richer flavor. If you prefer a sweeter filling, add a touch more honey, or swap peanut butter for almond butter for a different twist. These are great for gifting or a festive family activity.

Enjoy!

❤ Rachel

Chocolate Peanut Butter Easter Eggs

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Ingredients

• makes 5–6 chocolate eggs
• For the chocolate egg:
• 1 cup dark chocolate, chopped
• ¼ cup unrefined coconut oil
• 1 tsp vanilla extract
• For the peanut butter filling:
• ½ cup all-natural peanut butter
• ¼ cup raw honey
• 2 Tbsp unrefined coconut oil
• 2 x 6 Silicone egg moulds

Instructions

• Combine dark chocolate, ¼ cup coconut oil, and vanilla in a heatproof bowl. Melt in 30‑second intervals in the microwave, stirring between each, or melt over a double boiler until smooth.
• Pour about half of the melted chocolate into the moulds to form thin shells. Freeze for 15 minutes to set.
• Stir together peanut butter, raw honey, and 2 Tbsp coconut oil. Warm briefly until pourable, then divide the filling between the chilled chocolate shells.
• Top each filled shell with the remaining melted chocolate, then freeze for another 30 minutes until fully set.
• Demould and press matching halves together to assemble each egg. Use a little melted chocolate to seal if necessary.
• Store finished eggs in the refrigerator until serving. Enjoy within about a week for best quality.

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