There’s something about peanut butter eggs that instantly takes me back to childhood. Every Easter, those chocolate-covered peanut butter eggs were the treat I looked forward to the most. Now that we eat gluten-free and dairy-free, I love being able to recreate that same nostalgic treat at home with ingredients I trust.

These gluten free peanut butter eggs are rich, creamy, and perfectly sweet with a smooth chocolate coating. They taste just like a Reese’s peanut butter egg, but made with simple ingredients and without gluten or dairy.

This is one of those recipes I come back to every spring. It’s a simple no bake dessert that’s perfect for Easter baskets, dessert trays, or just keeping in the fridge for a sweet treat during the week.

Why You’ll Love These Peanut Butter Eggs

This recipe is a favorite in our house for so many reasons.

• No baking required

• Naturally gluten-free and dairy-free

• Easy to make with simple ingredients

• Perfect for Easter and spring desserts

• Tastes like a homemade Reese’s copycat

  They’re also fun to make with kids and come together quickly.

With Easter here I wanted to make a treat for my family. Everyone in this home loves peanut butter and chocolate. Finding a healthy homemade peanut butter eggs is an impossible task, so I decided to make my own peanut butter vegan easter eggs.

We try not to go crazy with candy, but there always has to be a few treats in the Easter basket. 

Are Reese’s Peanut Butter Eggs Gluten Free?

This is one of the most common questions this time of year.

While some Reese’s products may not contain gluten ingredients, cross-contamination can still be a concern depending on how they’re made. For anyone with celiac disease or strict gluten-free needs, making them at home is always the safest option.

These homemade gluten free peanut butter eggs give you that same classic flavor while keeping everything completely safe and allergy-friendly.

I love how fast these can be made. They do need to be stored in the fridge though and if it is hot out make sure they stay cool. No one likes a melted and sad looking PB egg.

Ingredients You’ll Need

This recipe uses simple ingredients that come together to create that classic peanut butter egg flavor.

Peanut Butter Filling

Creamy peanut butter forms the base of the filling and creates that soft, rich center. Powdered sugar is mixed in to sweeten and help create the perfect texture, along with vanilla for added flavor.

Chocolate Coating

Dairy-free chocolate is melted until smooth, creating that classic chocolate shell. A little coconut oil helps the chocolate melt smoothly and coat the eggs evenly. I use Enjoy Life Chocolate Chips and buy them in bulk (it’s cheaper), here is my link: https://amzn.to/4byZFOv

You will also need a Silicone Easter Eggs Mold for these.

The kids saw me making these and wanted in on the action. They helped with melting the chocolate and stirring the peanut butter mixture.

How to Make Gluten Free Peanut Butter Eggs

These peanut butter eggs are simple to make and come together in just a few steps.

These gluten free peanut butter eggs are made using an egg mold, which gives them that classic peanut butter egg shape and makes them look extra polished for Easter.

Start by making the chocolate coating. In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second intervals, stirring well in between each interval. This should only take about 2 to 3 intervals. The chocolate should be smooth and easy to spread.

Next, make the peanut butter filling. Melt the coconut oil, then add it to a bowl with the peanut butter and powdered sugar. Using a fork, blend everything well until the powdered sugar is evenly mixed into the peanut butter and the filling is smooth.

To make the eggs, modestly spoon the melted chocolate into the egg mold and use the spoon to spread it evenly. You do not want too much chocolate, just enough to coat the mold well. You can also tilt the mold from side to side to help coat the egg shape more evenly.

Place the mold in the freezer for about 15 minutes so the chocolate can set.

Once the chocolate is set, generously spoon the peanut butter mixture into the egg mold. Fill each one to the top and spread the top so it is even.

Spoon more melted chocolate over the top of the peanut butter filling and spread it evenly to fully coat the top.

Place the mold back in the freezer for 30 minutes. After that, store the peanut butter eggs in the refrigerator until you are ready to serve them. These must be stored in the fridge.

Let the chocolate set before serving.

Tips for Perfect Gluten Free Peanut Butter Eggs

Melt the chocolate slowly
Microwave the chocolate chips and coconut oil in 30-second intervals, stirring well in between, so the chocolate stays smooth and easy to spread.

Do not overfill the mold with chocolate
You only need enough chocolate to coat the mold evenly. A thin, even layer works best.

Tilt the mold to spread the chocolate
If needed, gently tilt the mold from side to side to help the chocolate coat the egg shape evenly.

Mix the filling thoroughly
Use a fork to blend the melted coconut oil, peanut butter, and powdered sugar until the sugar is evenly incorporated and the filling is smooth.

Freeze between layers
Let the first chocolate layer fully set before adding the peanut butter filling, then freeze again after topping with more chocolate so the eggs hold their shape.

Store in the refrigerator
These peanut butter eggs must be stored in the fridge so they stay firm and hold together well.

How These Compare to Reese’s Peanut Butter Eggs

These homemade peanut butter eggs have that same rich peanut butter center and chocolate coating, but with a softer, creamier texture.

They’re:

• less processed
• customizable for dietary needs
• made with simple ingredients

Many people actually prefer the homemade version because the flavor is fresher and not overly sweet.

Variations and Substitutions

This recipe is easy to adjust based on your preferences.

Make It Vegan

Use dairy-free chocolate and plant-based ingredients.

Make It Nut-Free

Use sunflower seed butter in place of peanut butter.

Adjust Sweetness

You can slightly adjust the powdered sugar to reach your preferred sweetness level while keeping the texture intact.

How to Store Peanut Butter Eggs

Store the peanut butter eggs in an airtight container.

• Refrigerator: up to 1 week
• Freezer: up to 2–3 months

They hold their shape best when kept chilled and taste great straight from the fridge.

You will love these as much as we do. You can make them in regular cupcake molds too. I highly recommend making these in a Silicone Easter Eggs Mold or Reusable Silicone Baking Cup. I have tried it with paper liners and they are hard to peel. They literally pop out of the Silicone molds with ease. Enjoy!

If you like this recipe then you will love my cookbook full of over 100 gluten free and dairy free recipes, including my peanut butter cup recipe.

If you need more gluten and dairy free treats, try out my Gluten Free Rice Krispies, Gluten Free Brownies, Gluten Free Chocolate Cake, or Funfetti Cake recipes.