Vegan Peanut Butter Eggs
Hello & Happy Thursday!!
If there is one concept that Easter is iconic for, it’s the Reese’s Peanut Butter Eggs! While honestly I’m not a peanut butter or chocolate person, it was and still is one of my personal favorites, especially when served chilled lol.
Believe it or not, the silver lining to that amazing candy, is that you can easily replicate a vegan version and cut out all the unnecessary ingredients. With many traditional candies it’s not feasible or more involved, but this is by far the easiest recipe to whip up!
Last year I did the traditional recipe, which calls for organic powdered sugar. While it’s a little on the sweeter side than this variety, this one is just as good and incorporates only maple syrup! There is no need to use powdered sugar as the coconut flour serves as the binder, which holds everything together. For those who are not fond of coconut (myself), there is no worries because there isn’t any notes of coconut throughout.
What’s fab about this recipe, is everything! It’s quick, easy, features 5 ingredients, can be made in minutes, you can modify the shapes, perf for any season, affordable, packs no funny ingredients, perfect for entertaining, and best served cold!!
If you’re looking for that staple peanut butter egg recipe, this is it! You have to try these effortless 5 ingredient vegan Dark Chocolate Peanut Butter Eggs!!
Why this recipe rocks:
No refined sugar
You can modify the shapes!
Eat Drink Shrink
Yields 6 Eggs
15 minPrep Time
15 minTotal Time
- 1/2 cup natural peanut butter (creamy)
- 2 tablespoons maple syrup or agave
- 3 tbsp coconut flour, plus additional
- 3/4 cup Lily's dark chocolate chips
- 1 tbsp coconut oilI
- In a medium bowl, combine everything minus the chips and coconut oil.
- Mix very well, until a uniform batter is formed.
- Use a spoon to scoop the batter into 6 balls, and use your hands that are lightly coated in coconut flour to shape the dough into egg-like shapes. Press the batter into the molds and freeze for 15 minutes, remove and set aside.
- If you don't have a mold arrange the 6 eggs shapes on a plate lined with parchment paper, and place in the freezer to set. Combine the chips and the coconut oil in the microwave and heat for 1 minute, stirring every 15 seconds until fully combined.
- Drizzle in the molds, coating the entire mold and set in the fridge for 5-7 minutes.
- Add the molded peanut butter and top with the remaining melted chocolate. Return to the freezer to set for another 20-30 minutes.
- If you don't have a mold simply remove the the peanut butter "eggs" from the freezer, and dunk each one into the melted chocolate, so that they are completely coated. Return the chocolate covered pieces to the parchment paper. Freeze and enjoy!