If you miss having peanut butter eggs at Easter because of various food allergies, then you are in for a treat! These Chocolate Sunbutter Eggs are a family favorite in our house, and they are gluten free, peanut free, vegan, and soy free.
One of my favorite parts about Easter as a kid was always the Reese’s peanut butter eggs. While I can still have peanuts, my kids can’t, so we came up with an allergy friendly recipe for our family: Chocolate SunButter Eggs.
We’ve been making these for several years now, and everyone loves them (even my husband who doesn’t have food allergies), and they are fairly easy to make.
Making your own homemade Easter candy is a win-win because you know exactly what’s in it and it’s usually more cost effective to make your own allergy friendly candy vs. buying it (allergy friendly candy can get expensive).
Allergy info – our chocolate SunButter Eggs are:
- Dairy free
- Peanut free
- Tree nut free
- Can be made sugar free
How to make peanut-free “peanut butter” eggs
Here are the steps for making these knockoff peanut butter eggs. This is just an overview of the steps, the full recipe card is at the end of the post.
- With a hand mixer, cream together the SunButter, dairy free butter, powdered sugar, and vanilla until smooth and a thick dough forms (you should be able to roll the dough into balls).
- Take about 1 Tablespoon of SunButter dough and form into an egg shape. Place on a cookie sheet lined with parchment paper or waxed paper.
- Melt the chocolate: in a small microwaveable bowl, heat the chocolate chips (and palm oil shortening or coconut oil if using) in 30 second intervals, stirring after each 30-second segment, until the chocolate is melted (about 1-1/2 to 2 minutes).
- Dip the eggs in the melted chocolate and return to the waxed paper-lined cookie sheet. Add your favorite sprinkles or a white chocolate drizzle.
- Allow the chocolate to set up at room temperature, or put them in the fridge to set up the chocolate even faster (if you put them in the fridge, you might get bloom on your chocolate).
The amount of powdered sugar needed for this recipe depends a little bit on how thick or thin your SunButter butter is. If your SunButter is a new jar and is a bit runny, you might need a little more powdered sugar.
If it’s thick, reduce the powdered sugar if needed. You may have to experiment a little with the amount, start with a little less powdered sugar and then add more as needed to reach the right consistency.
SunButter: If you can have other nuts (like cashews or almonds), you can definitely try making these out of nut butters you can have. But we wanted to make these safe for people with tree nut and peanut allergies, so we went with SunButter for our recipe.
Powdered sugar: I used regular powdered sugar in this recipe, but if you want to make your own homemade powdered sugar by grinding up granulated sweetener (like coconut sugar, raw cane sugar, or Truvia) into powder.
Since homemade powdered sugar doesn’t have starch added (like regular powdered sugar), you might need to use different amounts of it than regular powdered sugar.
Palm oil/coconut oil: The palm oil shortening or coconut oil is optional just to help thin out the chocolate for dipping. It will take longer to set up with the oil in the chocolate, however, and you can skip this if you want a thicker layer of chocolate on your SunButter eggs.
Chocolate variation for our SunButter eggs
You can play around with this recipe a bit by replacing some of the powdered sugar in the filling with cocoa powder to make Double Chocolate Sunbutter Eggs.
I’ve made them this way before, and if the SunButter “dough” seems a bit dry with the cocoa powder, just mix in a little bit of coconut oil or dairy free butter.
How to make these our SunButter eggs sugar free
You can easily make our copycat Reese’s eggs sugar free with a few swaps:
- Use the no sugar added SunButter (this still has some naturally occurring carbohydrates, but no added sugars like their regular kind).
- Use a powdered sugar substitute (such as confectioners Swerve or powdered ZenSweet) in the SunButter mixture.
- Use sugar free dairy free chocolate such as Bake Believe semi-sweet, Bonito chocolate drops, Lakanto chocolate chips, or Pascha unsweetened dark chocolate chips (I’m not sure about cross contamination on some of these brands however).
Check out our other great spring and Easter posts!
- Gluten Free and Dairy Free Lemon Recipes
- Allergy Friendly Easter Recipes
- Gluten Free Chocolate Cookie Dough Eggs
- Allergy Friendly Easter Basket Ideas
This post was originally published in 2012, revised with new photos a few years later, in re-written again in 2022 with a few changes made to the recipe and the post. Enjoy!
Chocolate Sunbutter Easter Eggs (Gluten Free and Vegan)
- In a medium mixing bowl, use a hand mixer to blend together the sunflower seed butter, the dairy free butter, the powdered sugar, and the vanilla. Blend together until a stiff dough forms.
- The amount of powdered sugar needed for this depends on how thick or thin your SunButter butter is. If it's runny, you might need a little more powdered sugar. If it's thick, reduce the powdered sugar if needed. You may have to experiment a little with the amount, starting with less and adding more as needed.
- Pinch off about 1 Tablespoon dough and roll into an egg shape. Set aside on a wax-paper or parchment lined cookie sheet.
- In a small microwaveable bowl, heat the chocolate chips and palm oil or coconut oil in 30 second intervals, stirring after each 30-second segment, until the chocolate is melted (about 1-1/2 to 2 minutes).
- The palm oil shortening or coconut oil is optional just to help thin out the chocolate for dipping. It will take longer to set up with the oil in the chocolate, however, and you can skip this if you want a thicker layer of chocolate on your SunButter eggs.
- Dip the Sunbutter eggs in the melted chocolate and return to the waxed paper-lined cookie sheet. Add your favorite Easter sprinkles or add a white chocolate drizzle.
- Allow the chocolate to set up at room temperature, or put them in the fridge to set up the chocolate even faster.
- You can store these at room temperature in an airtight container for 3 days, if you store these in the fridge, they can last up to 5 days.
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and healthy living blogger based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist