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5 from 1 vote

Superfood Peanut Butter Eggs | Vegan + Gluten-Free

Prep Time45 mins
Cook Time5 mins
Total Time50 mins
Course: Dessert, Snack
Servings: 10 eggs
Author: Blissful Basil


  • 1/2 cup raw buckwheat groats
  • 1/2 cup creamy peanut butter
  • 2 tablespoons pure maple syrup
  • 1/8 teaspoon fine grain sea salt
  • 1/2 cup dark chocolate chips
  • 1 teaspoon virgin coconut oil


  • Add buckwheat groats to a food processor. Process for 3-4 minutes or until ground into a fine flour.
  • Add ground buckwheat, peanut butter, maple syrup, and salt to a bowl. Stir together until incorporated.
  • Take 1 1/2-2 tablespoons of the mixture and shape into an "egg" in your palms. Place on a lined baking sheet. Repeat with remaining mixture (you should have about 10 eggs). Place the eggs in the freezer for 25 minutes to set.
  • While the eggs are in the freezer, add the chocolate and coconut oil to a medium, heat-safe bowl and melt over a double-boiler or in the microwave.
  • Remove the eggs from the freezer, and dip them, one at a time, into the chocolate mixture and return each to the baking pan.
  • Pop the pan back in the freezer for 20 minutes or until the chocolate coating is set.
  • Enjoy!
  • Store eggs in the freezer.


To up the superfood power of these eggs even more, add a tablespoon of maca powder to the peanut butter mixture.
To make them paleo, use sunflower seed butter instead of peanut butter.