Chocolate Peanut Butter Eggs With Bone Broth
Indulge in Chocolate Peanut Butter Eggs with Bone Broth! This secret ingredient adds protein and umami flavor to this classic Easter candy recipe. Trust me, you’ll never make this Easter treat any other way once you try these!
If you’re looking for more Easter dessert recipes, be sure to check out more reader favorites like Easter Banana Blondies, Easter Egg Thumbprint Cookies, Organic Easter Bunny Cake, Dark Chocolate Coconut Almond Butter Eggs, or Dark Chocolate Raspberry Truffles With Cream Cheese.
A Quick Look At The Recipe
- Recipe Name: Chocolate Peanut Butter Eggs with Bone Broth
- Ready In: 30 minutes
- Makes: 13 candies
- Main Ingredients: peanut butter, bone broth, powdered sugar, dark chocolate
- Flavor Profile: creamy peanut butter, rich dark chocolate, flaky sea salt
- Dietary Info: gluten free, no seed oils, dairy free
- Difficulty: Easy!
- Why You’ll Love It: Reese’s peanut butter eggs copycat recipe with bone broth!
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Why You’ll Love This Recipe
- Reese’s Copycat: If you grew up eating the iconic Reese’s peanut butter eggs, this is a grown up version with simple ingredients you’ll feel good about indulging in!
- Bone Broth: I’m obsessed with bone broth as it adds protein and an umami flavor to dishes. I sneak it into anything I can, desserts included. It’s perfect in this homemade Easter candy recipe, just lit it is in my Organic Brownies with Bone Broth.
- Easy Dessert: This candy recipe is quick and easy to make.
- Easter Dessert: You don’t need artificial colors or harmful ingredients to celebrate and this Easter candy proves it. This is a healthier Easter treat you'll love! Be sure to check out Best Easter Decorating Ingredients Without Artificial Colors for more Easter inspiration without artificial colors!
- Flexible: This recipe is super flexible, you can use any kind of nut or seed butter. And, if it’s not Easter, you can just make these into rounds and skip the egg shaping step.
If you love Reese's Peanut Butter Eggs, you are going to love this healthier version! Skip the soy, TBHQ and seed oils and make this recipe using organic ingredients and functional bone broth!
You may think, bone broth in desserts? If so, you're right there with my husband. But, here me out. Bone broth has a salty, umami flavor that actually allows desserts to shine. And every time I make a bone broth dessert like Homemade Caramel Sauce with Bone Broth, Bone Broth Chocolate Milkshake, Bone Broth Hot Cocoa, or Chocolate Protein Pudding With Bone Broth my husband raves about how good they are!
Ingredients
- Peanut Butter: I use organic creamy peanut butter, but if you want to use another nut butter like almond butter, cashew butter, walnut butter or pistachio butter you can. You can even use tahini or sunflower butter if you like.
- Bone Broth: I use Kettle and Fire Beef Bone Broth, which is my go to when incorporating bone broth into desserts as it has a neutral flavor that brings just a touch of umami to recipes! You can use code MIMIBAKESCOOKIES for 20% off at Kettle and Fire.
- Coconut Flour: Organic coconut flour helps dry the filling a little bit so it’s easy to form into the iconic egg. No chilling needed!
- Dark Chocolate: I coat these in dark chocolate, and I use mini dark chocolate chips as they are my favorite for melting with ease. You can also use a chopped up dark chocolate bar. And, if you prefer a more traditional flavor like the iconic Reese’s, then you can use milk chocolate too.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker’s Tips
- Always weigh ingredients for the best results.
- I use my hand mixer to mix up the filling, but you can also use a stand mixer or even just a spatula. This recipe is totally flexible.
- You can use any kind of nut butter that you like. Feel free to swap the peanut butter for almond butter, cashew butter, walnut butter or pistachio butter. You can even use tahini or sunflower butter if you prefer.
- I get about 18 eggs with this recipe, but feel free to make them smaller or bigger, depending on your preference.
- If it’s not Easter, you can make these into round disks for a delicious chocolate peanut butter cup candy.
- If you don’t have bone broth, you can use milk in its place.
- The flaky sea salt is optional, but I love the salty contrast it adds.
- Be sure to store in the fridge because of the bone broth.
How to Make Chocolate Peanut Butter Eggs with Bone Broth
- Line a baking sheet with parchment paper. In a large mixing bowl, add the peanut butter, bone broth, coconut flour, powdered sugar and vanilla extract.
- Mix on low until combined into cohesive dough and there are no dry parts.
- Using your hands, form the dough into 13 egg shapes and place on the parchment-lined baking sheet.
- In a heatproof bowl, add the dark chocolate. You can melt using a double boiler or you can do 30 second intervals in the microwave. If microwaving, make sure to stir between each one to prevent burning.
- Once the chocolate is melted, drop the eggs into the chocolate one at a time and coat them completely. I like to use a fork, like a spoon, so excess chocolate can drip back into the bowl.
- Place the chocolate coated eggs back on the baking sheet. Put the baking sheet in the freezer so the chocolate can set, about 15 to 20 minutes.
- Remove from the freezer and drizzle the remaining chocolate on top for a pretty finish.
- I like to finish these with a sprinkle of flaky sea salt, but this is totally optional.
Chocolate Peanut Butter Eggs with Bone Broth FAQ’s
These taste just like the classics, but with the addition of dark chocolate and flaky sea salt. You can even make them taste exactly like Reese’s by using milk chocolate in place of dark.
I love adding bone broth to desserts as it gives them added protein, an umami flavor, and the functional benefits of bone broth.
No, these peanut butter eggs don’t taste like bone broth. You do get a little salty, umami flavor that adds depth and enhances the peanut butter filling. It’s so good!
I use Kettle and Fire Beef Bone Broth whenever baking desserts. I love Kettle and Fire and find this bone broth has a neutral flavor with that added umami flavor boost. You can also use a plain chicken as well. But, stay way from flavored bone broths like turmeric, ginger, mushroom, etc.
I melt the chocolate doing 30 second intervals in the microwave. Be sure to stir between each one, as this is what will help prevent burning. Doing small bursts and stirring between each one will ensure the chocolate is heated evenly, and will prevent burning.
No, you don’t. Because these are made with bone broth, I don’t temper the chocolate as they need to be refrigerated anyways because of the bone broth.
If your filling is too soft or too crumbly then the ratio of ingredients was off. Be sure to weigh ingredients for the best results. If it’s too soft, you can add in a little more powdered sugar or coconut flour to dry it out. If it’s too crumbly, add in a little more peanut butter or bone broth to balance the dryness.
Because this recipe is made using bone broth, they do need to be refrigerated. I store them in an airtight container in the fridge.
You can! Store in an airtight container and you can freeze for up to 3 months. Just thaw and enjoy!
More Bone Broth Dessert Recipes
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Chocolate Peanut Butter Eggs with Bone Broth
Equipment
- Digital Food Scale
- Large Mixing Bowl
- Hand Mixer
- Baking Sheet
- Parchment Paper
Ingredients
- 226 grams peanut butter
- ¼ cup beef bone broth
- 226 grams powdered sugar (sifted)
- 30 grams coconut flour
- 1 teaspoon vanilla extract
- 284 grams mini dark chocolate chips
- Flaky sea salt (optional)
Instructions
- Line a baking sheet with parchment paper.
- In a large mixing bowl, add the peanut butter, bone broth, coconut flour, powdered sugar and vanilla extract. Mix on low until combined into cohesive dough and there are no dry parts.
- Using your hands, form the dough into 13 egg shapes and place on the parchment-lined baking sheet.
- In a heatproof bowl, add the dark chocolate. You can melt using a double boiler or you can do 30 second intervals in the microwave. If microwaving, make sure to stir between each one to prevent burning.
- Once the chocolate is melted, drop the eggs into the chocolate one at a time and coat them completely. I like to use a fork, like a spoon, so excess chocolate can drip back into the bowl. Place the chocolate coated eggs back on the baking sheet.
- Put the baking sheet in the freezer so the chocolate can set, about 15 to 20 minutes.
- Remove from the freezer and drizzle the remaining chocolate on top for a pretty finish. I like to finish these with a sprinkle of flaky sea salt, but this is totally optional.
- Store in the fridge for up to 1 week.
Video
Notes
- Always weigh ingredients for the best results.
- I use my hand mixer to mix up the filling, but you can also use a stand mixer or even just a spatula. This recipe is totally flexible.
- You can use any kind of nut butter that you like. Feel free to swap the peanut butter for almond butter, cashew butter, walnut butter or pistachio butter. You can even use tahini or sunflower butter if you prefer.
- I get about 18 eggs with this recipe, but feel free to make them smaller or bigger, depending on your preference.
- If it’s not Easter, you can make these into round disks for a delicious chocolate peanut butter cup candy.
- If you don’t have bone broth, you can use milk in its place.
- The flaky sea salt is optional, but I love the salty contrast it adds.
- Be sure to store in the fridge because of the bone broth.
- High Altitude — Follow the recipe as noted.
Nutrition
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Will never buy Reese’s peanut butter cups again!!! These are so easy and taste so much better. The bone broth threw me off at first but you can’t even tell. 100 out of 10!!