Vegan Chocolate Peanut Butter Eggs
Just 5 ingredients to make these homemade Vegan Chocolate Peanut Butter Eggs! They taste just like Reese's (no really), except better because they are vegan! Melt-in-your-mouth salty, sweet peanut butter is dipped in melted chocolate. The perfect treat for your Easter basket!
Servings: (makes about 9 eggs)
- 1/2 cup(s) natural peanut butter see notes
- 1/4 cup(s) powdered sugar
- 1/2 teaspoon(s) vanilla extract
- 1/4 teaspoon(s) salt
- 1 1/4 cup(s) vegan chocolate chips (8.6oz / 245g)
- In a medium bowl mix together the peanut butter, powdered sugar, vanilla extract, and salt to form a dough. The dough should be easy to roll into a ball. If the dough is too dry, add a touch more natural peanut butter. If the dough is too wet add a bit more powdered sugar until you reach the correct texture.
- Line a large baking sheet with parchment paper. Take about 1 tablespoon of the peanut butter dough and roll it into a ball. Flatten the ball to about ½ inch thick, use your fingers to pinch it into an egg shape, and then place it on the prepared baking sheet. Repeat with the remaining peanut butter dough to make about 9 peanut butter eggs. Freeze for 30 minutes (or as long as overnight).
- Melt the chocolate chips in the microwave in 20-second increments, stopping to stir, and being careful to not burn the chocolate. Alternatively, you can melt the chocolate in a double boiler.
- Remove one peanut butter egg from the freezer at a time (they soften very quickly), and use a fork to dip the frozen peanut butter egg into the chocolate, evenly coating it. Let excess chocolate drip off then place it back on the parchment paper-lined tray in the freezer, or on a second tray if preferred. Repeat with all the eggs. If you have leftover chocolate, you can return the chocolate to the microwave to make sure it is melty, then use a fork to drizzle extra chocolate over the eggs for decoration. Chill the eggs in the freezer for 30 minutes or until the chocolate is set. Peel off the paper and enjoy.
Peanut Butter: make sure that the peanut butter you use is natural peanut butter. The only ingredient should be peanuts. Do not use processed peanut butter that contains added oils, sugars, and salt. Processed peanut butter isn't ideal for this recipe as the filling will be too sweet and too dry. Peanut Butter Substitute/ nut-free: feel free to sub peanut butter for your favorite natural nut or seed butter such as cashew butter, almond butter, or sunflower seed butter. Storage: store in an air-tight container at room temperature for up to 2 weeks, or you can store them in the fridge or freezer. Decoration: once the peanut butter is coated in chocolate, while the chocolate is still melted, you can optionally decorate the eggs by adding a sprinkle of flake salt or some colorful sprinkles.
Serving: 1peanut butter egg (recipe makes 9 peanut butter eggs) | Calories: 225kcal | Carbohydrates: 22g | Protein: 5g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 126mg | Potassium: 81mg | Fiber: 2g | Sugar: 17g | Calcium: 40mg | Iron: 2mg