Dessert/ Recipes

Healthier Chocolate Peanut Butter Easter Eggs

Gluten-free, Vegan

These Chocolate and peanut butter eggs are a healthier option for Easter that are so easy to make, delicious and look beautiful!!

It is no doubt that Easter is the type of holiday that lifts the soul- spring is in the air, kids decorating colorful Easter eggs, cut tulips as decorations and the green grass begins to show. Everyone’s mood seems to be elevated. I personally love Easter for those reasons mostly, but I must admit that Easter chocolates are probably some of my favorites (cadbury cream eggs, mini eggs, Reese eggs) and the list goes on. But these treats are soooo high in sugar that I am doing my very best to find decent substitution that are healthier but taste just as yummy!

As many of you already know, I also work hard to make my recipes dairy free (can you say intolerance and inflammation??) so I used an old recipe of my Mom’s that everyone absolutely loves, and made a couple of little changes to come up with these perfect treats for Easter.

Sometimes it’s also nice to have a cake for these types of holidays, and if gluten-free, dairy-free and deliciously fudgy cakes are on your agenda, then you must try my Dark and Delectable Vegan Chocolate Cake made with this creamy Whipped Vegan Chocolate Icing! No matter the decision you make for yourself or your guests, they will all aim to please!


Natural organic peanut butter

Organic crisped rice (or rice krispies)

Liquid sweetener (my preference is coconut flower nectar)

Swerve brown sugar (can use regular brown sugar)

Vegan Dark chocolate chips

Coconut oil

Step by Step Instructions

  1. Mix your peanut butter, liquid sweetener and brown sugar well then pop it into a microwave or on the stove to melt it

2. Add in your crispy rice cereal of choice

3. Mix well and let it sit for an hour to harden since the peanut butter mixture was warm. Or you can toss it in the fridge for 30 mins. This makes shaping into egg shapes much easier.

4. Roll and shape into an egg shape. I have done it two different ways, and I love them both ways. One way is flatter with a more pointed top. the other is thicker and more rounded. What ever you prefer, go with it! Once done freeze your eggs before dipping in chocolate

5. Melt chocolate chips with coconut oil over a double boiler by placing a glass bowl on top of a pot of water. Make sure to not to fill the pot full, you will only need about 2 inches of water in the pot.

6. Dip each egg into the melted chocolate to coat completely. Lay on a baking tray that is lined with wax paper

7. Place eggs on a baking tray lined with wax paper so that you can easily pop them into the freezer to set. Top with sprinkles, or candy of choice to decorate, or leave them plain! Place them back in the freezer or fridge until the chocolate has hardened.

It’s really that easy, and the best part is that you can make them ahead and store them in the freezer until you are ready to serve. It’s especially handy when you are hosting a large group and want to prepare in advance as much as possible.

If you do get a change to make these, please don’t forget to tag me in a post on IG! I would love to see your own creativity come out!

Enjoy loves xoxox

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Healthier Chocolate Peanut Butter Easter Eggs

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By Nadia Zanini Serves: 12
Prep Time: 60 minutes

A healthier version of a chocolate and peanut butter Easter egg that is so easy to make and looks beautiful to serve guests!


  • 1/2 cup natural organic peanut butter
  • 1/3 cup liquid sweetener- my preference is coconut flour nectar, but you can use maple syrup or honey
  • 1/2 cup swerve sugar-free brown sugar
  • 2 cups crispy rice cereal
  • 1 package dark chocolate chips
  • 2 tbsp coconut oil



In a large glass bowl, combine peanut butter, sweetener and brown sugar. Microwave for 45 seconds OR add ingredients to a small saucepan and warm on low until melted through. Remove from saucepan and transfer to a bowl


Add in your crispy rice cereal and mix really well. let sit for one hour on counter or 30 minutes in fridge


Using a spoon, scoop out a golf ball size amount and shape into your favorite egg shape. Place onto a baking tray that is covered with wax paper.


Place in freezer for 20-30 minutes


Meanwhile place a glass bowl over a pot of boiling water, melt chocolate chips with coconut oil


Dip each egg into the melted chocolate, one at at time. Use a fork and spatula to flip and coat. Then place the chocolate egg onto wax paper set on a baking tray


Once all eggs are coated in chocolate, decorate with candies or sprinkles, or leave plain if that's what you prefer


Set in freezer for 10 mins


Store is airtight container in freezer for 3 months and fridge for 1 month


The nutritional information provided is an estimate only, using an only nutritional calculator, and can vary depending on the products use. It does not substitute for professional nutritional advice.

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