Toasted Coconut Peanut Butter Eggs

 

The countdown to spring break is on! 2 days and 8 hours and I’ll be a free woman for a whole week!! I’m not ridiculously excited or anything 😉

Let me tell you, this girl is certainly ready for a break.

I’m also super pumped because I’m going to visit my sisters again in Philly on Sunday! I went to visit them this exact time last year and we had such an incredible time that we’re making it a yearly ritual. I’m certain there’ll be plenty of delicious food, city walks, and coffee shop chats involved. I just can’t wait!

 

 

Besides spring break being right around the corner, another certain holiday is coming up pretty darn quickly as well…. EASTER! One thing’s for sure, Easter might be one of my favorite holidays as far as food goes.

I mean, come on. There’s all that chocolate and those fresh spring veggies and those beautiful homemade rolls and carrot cake and more chocolate and— it doesn’t really get much better than that. Especially because now I’m throwing these Toasted Coconut Peanut Butter Eggs into the mix! Wowza!

 

 

Obviously, I’ve been obsessed with Reese’s Peanut Butter Eggs for as long as I can remember. Come on, that peanut butter to chocolate ratio is just flawless. But of course I don’t love looking at the ingredient list on the back of those pretty little Reese’s packages after I’ve devoured three of them.

And when it’s just so easy and takes just a few ingredients to make your own homemade peanut butter eggs… why not!? Ohh, and did I mention they’re dairy and gluten free? Totally winner right here.

 

 

But of course I couldn’t make just any old peanut butter egg, because we all know that’s been done before time and time again. So I trashed up this typical chocolate peanut butter goodness with my favorite addition: toasted coconut!

Chocolate, peanut butter, and toasted coconut might just be my favorite dessert combination, like, ever. Especially in these Dark Chocolate Coconut Rice Crispy Treats. Or these Peanut Butter Coconut Macaroons. Or these Peanut Butter Lover’s Monster Cookie Bars. Thinking about it— I certainly make a lot of desserts with these three ingredients. But I’m totally ok with that!

Anyways, I began by using this delicious creamy Earth Balance Coconut Peanut Butter for the inside of my eggs (but feel free to use normal natural peanut butter if you don’t have this on hand). I also added in a heaping tablespoon of toasted coconut to the interior and sprinkled a whole bunch more on top of that creamy chocolate coating. That’s a whole lot of chocolate, peanut butter, and coconut goodness!

 

 

We loved these eggs SO much they lasted all of 24 hours in our freezer. Big surprise there! I’m definitely going to be throwing together another batch this weekend before I head out to Philly on Sunday, because plane snacks, and because I’m the best wife in the world 😉 Ohhh jokes!

So if you’re looking for some homemade Easter treats to prep for the big holiday, or just want a little chocolate-peanut butter-coconut action like I do on a regular basis, these eggs are totally your new best friend! As always, tag me on Instagram @pumpkinandpb if you get a chance to try them! Seeing your versions of these pumpkin & pb recipes seriously makes my day.

Enjoy the rest of your week friends!

 

Toasted Coconut Peanut Butter Eggs

Serves 15-18
Prep time 1 hour
Cook time 5 minutes
Total time 1 hour, 5 minutes
Dietary Gluten Free, Vegan

Ingredients

  • 1 cup peanut butter*
  • 1 tablespoon maple syrup or honey
  • 1-2 tablespoon coconut flour (depending on thickness of peanut butter)
  • 1 tablespoon coconut oil, melted
  • 4 tablespoons toasted shredded coconut, divided
  • 5oz dark chocolate (use dairy free, if desired)

Note

recipe inspired by my vegan & gluten free buckeyes

*I used Earth Balance Coconut Peanut Butter

Directions

Step 1
Preheat oven to 350 degrees. Spread shredded coconut over a baking sheet. Bake for for 5-6 minutes, or until coconut is golden.
Step 2
Blend peanut butter, coconut oil, coconut flour, maple syrup, and 1 tbsp of toasted coconut in a food processor. The runnier your peanut butter is, the more coconut flour you will need. Shape 1 tbsp of peanut butter mixture into an egg shape, then place on a parchment lined baking sheet. Repeat until all eggs are formed. Freeze for at least 30-45 minutes (maybe longer, depending on the peanut butter brand you use).
Step 3
Melt dark chocolate and dip each peanut butter egg into the chocolate. Place back on parchment lined sheet and sprinkle with toasted coconut. Freeze for another 15 minutes (or longer) then enjoy!

pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

12 Comments

    • Mine to!! The coconut totally takes them to the next level too 🙂

  1. Yay for spring break! I don’t work in academics so it doesn’t really apply to me but I can still appreciate how exciting it must be. 🙂

    I love that you thought to add toasted coconut to peanut butter eggs and healthily them. They look absolutely perfect for Easter!

  2. I made these today with a couple changes and they were out of this world! Truly. Awesome recipe! I tried to tag you on Insta but couldn’t find your account. This recipe is phenomenal. Definitely a keeper! Thank you!

    • You’re comment made my night!! Thanks SO much Eli! My Instagram account is @pumpkinandpb 🙂

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