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Creamy No-Bake Peanut Butter Chocolate Eggs Recipe Easy Homemade Coconut Filling

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A quick and easy no-bake dessert featuring a creamy coconut filling encased in a rich peanut butter chocolate shell. Perfect for holidays, gatherings, or a fuss-free sweet treat.

Ingredients

Scale
  • 1 ½ cups (255g) semi-sweet chocolate chips
  • 2 tablespoons (28g) creamy peanut butter (natural, no-stir type)
  • 1 cup (90g) shredded unsweetened coconut
  • ½ cup (120ml) sweetened condensed milk
  • ¼ cup (60g) cream cheese, softened
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Prepare the Coconut Filling: In a medium bowl, combine shredded coconut, sweetened condensed milk, softened cream cheese, vanilla extract, and a pinch of salt. Blend with an electric mixer or whisk until smooth and moldable, about 3-5 minutes. Add more coconut if too loose.
  2. Mold the Filling: Line silicone egg molds or a tray with parchment paper. Spoon filling into molds, pressing gently to shape eggs about 2 inches long. Alternatively, shape by hand with slightly wet hands. Chill in fridge for at least 30 minutes.
  3. Make the Chocolate Shell: In a microwave-safe bowl, combine chocolate chips and peanut butter. Microwave in 30-second bursts, stirring between, until melted and glossy. Or melt in a double boiler over simmering water.
  4. Coat the Coconut Eggs: Remove filling from fridge. Dip each egg into melted chocolate, coating fully. Tap off excess chocolate and place on parchment paper. Work quickly before chocolate thickens.
  5. Chill to Set: Refrigerate coated eggs for at least 1 hour until chocolate shell is firm and shiny. Optionally, freeze for 20 minutes to speed up setting but avoid condensation.
  6. Serve & Enjoy: Let eggs sit at room temperature for 10 minutes before serving to soften chocolate shell slightly.

Notes

Use high-quality chocolate for best texture and shine. If chocolate firms while dipping, gently rewarm. Chill filling well before coating to avoid cracking. Can be made ahead and stored in fridge up to 5 days or frozen up to 1 month. For dairy-free, swap cream cheese with coconut cream and use dairy-free condensed milk and chocolate.

Nutrition

Keywords: no-bake, peanut butter, chocolate eggs, coconut filling, easy dessert, holiday treat, gluten-free, dairy-free option

Find it online: https://yumnode.com/creamy-no-bake-peanut-butter-chocolate-eggs-recipe-easy-homemade-coconut-filling/