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Gluten Free Chocolate Covered Peanut Butter Eggs
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5 from 1 vote

Gluten Free Chocolate Covered Peanut Butter Eggs

These Gluten-Free Chocolate Peanut Butter Eggs taste just like Reese's! An easy and delicious homemade Easter Treat!
Prep Time20 mins
Cook Time5 mins
Chilling Time30 mins
Total Time55 mins
Course: Candy, Dessert
Cuisine: Universal
Keyword: candy, chocolate, dairy free, dessert, easter, gluten free, peanut butter, Reeses, vegan, vegetarian
Servings: 24
Calories: 195kcal


  • ¾ cup unsalted roasted peanuts
  • 1 ¼ cups smooth peanut butter (don't try to use natural peanut butter here)
  • 2 Tablespoons butter softened (salted or unsalted - use dairy-free butter alternative to make these eggs dairy-free or vegan)
  • 1 cup powdered sugar
  • 10 ounces melting chocolate (dark or milk - your preference)
  • 1 teaspoon coconut oil (optional)


  • Process peanuts in a food processor (or coffee grinder in batches) until you reach a medium grind, like coarse sand.
  • Add ground peanuts, peanut butter, butter and confectioners sugar to a medium bowl. Stir together until completely mixed.
  • Place peanut butter mixture on a sheet of wax or parchment paper and place another sheet of paper on top. Roll with a rolling pin or press evenly with the palms of your hands to a thickness of about ½". Place mixture (still between the wax paper) onto a baking sheet and into the freezer to harden.
  • When peanut butter mixture is hardened, cut into egg shapes (or any shape desired) using a cookie cutter. Re-roll peanut butter scraps as needed, refreezing if the mixture becomes too soft to cut. Place cut shapes back in freezer.
  • While waiting for the peanut butter shapes to re-harden, begin melting the chocolate. Place chocolate and coconut oil (if using) in a double boiler or small glass bowl set over a pot of simmering water. Melt chocolate, stirring often. When chocolate is melted, remove from heat.
  • Dip peanut butter shapes in chocolate with a fork, letting excess drip off into bowl. Place back onto parchment paper. Once all eggs are coated, place back in freezer to set.
  • Once the chocolate is completely hardened, transfer to an airtight container or bag. Store in fridge or freezer as they will get quite soft at room temperature.


Notes: coconut oil is optional. It makes the melted chocolate thinner for easier dipping, but it also adds calories and makes the finished chocolate coating slightly more prone to melting.


Calories: 195kcal | Carbohydrates: 16g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 72mg | Potassium: 152mg | Fiber: 2g | Sugar: 12g | Vitamin A: 29IU | Calcium: 11mg | Iron: 1mg