Vegan Peanut Butter Eggs

They’re made with just 4-ingredients – coconut flour, peanut butter, maple syrup and chocolate for an addictive combination of flavor and texture. They feature a creamy peanut butter center coated in chocolate and are ideal for both kids and adults.

Nutritional yeast in peanut butter eggs? I first discovered this when I created my Vegan Chocolate Peanut Butter Cups recipe years ago.

I added nutritional yeast to the peanut butter filling and they came out tasting just like Reese’s peanut butter cups, perfectly sweet and salty. It’s optional but if you have some on hand, it really takes these to the next level.

For more peanut butter treats, these Peanut Butter Banana Oatmeal Bars, Vegan Peanut Butter Pie and Edible Peanut Butter Cookie Dough are all delicious.

Ingredients

• Peanut Butter: Use plain or salted natural smooth peanut butter. You can substitute almond butter or cashew butter for a peanut-free recipe, or sunflower seed butter or Wowbutter for a nut-free recipe. Crunchy peanut butter is ok too.
• Maple Syrup: Substitute with honey or agave syrup.
• Coconut Flour: Do not substitute a different flour. Coconut flour creates the perfect texture for the peanut butter filling.
• Chocolate: You can use any dairy-free dark chocolate chips, semi-sweet chocolate chips or dark chocolate.
• Extras: Salt and vanilla are optional to enhance the flavour. Nutritional yeast makes them taste nutty and creates a Reese-like texture.

Please see the recipe card at the end of the post for the complete ingredient list with measurements.

Variations & Additions

• Crunch: Add a handful of chopped nuts like almonds, pecans, or hazelnuts to the peanut butter filling for a delightful crunch in every bite.
• Coconut: Mix 1/2 cup shredded coconut into the peanut butter filling or shape these Homemade Mounds Bars into egg shapes to make coconut eggs (like Laura Second).
• Salted Caramel: Drizzle a bit of homemade vegan caramel sauce or sprinkle a pinch of sea salt on top of the chocolate coating for a sweet and salty contrast.
• Cookie Crumbs: Mix in crushed vegan chocolate cookies or graham cracker crumbs into the peanut butter filling for more texture and flavour.
• Filling Variations: Experiment with different seed and nut butters like almond butter, sunflower seed butter or cashew butter instead of peanut butter.
• Decorated: Sprinkle the finished eggs with colorful edible sprinkles, shredded coconut, or crushed freeze-dried fruit like raspberry for a fun finish. You can also drizzle extra melted chocolate over them once they’re set for a pretty touch.
• Chocolate Variation: Try using white chocolate chips for a variation. These are especially cute for kid’s Easter baskets if you decorate them with sprinkles.

Step-by-Step Instructions

Step 1. Combine the peanut butter, maple syrup, coconut flour, vanilla and salt in a mixing bowl and stir together until it forms a thick, uniform batter.

Step 2. Use your hands to roll the batter in 12 balls (25 g each) then shape each ball into an egg-shaped disc and place them on the plate. Place in the freezer for 30 minutes to firm.

Quick Tip: To make these really taste like Reese’s peanut butter eggs, add 2 tbsp nutritional yeast to the peanut butter mixture.

Step 3. When it’s been close to 30 minutes, melt the chocolate. You can use a double boiler, stirring until smooth and creamy over medium heat, or melt it in the microwave in a glass bowl in 20-30-second intervals, stirring until smooth and creamy.

Step 4. Remove the peanut butter eggs from the freezer and dunk each one into the chocolate using a for, flipping until coated on both sides then tapping to allow excess chocolate to drip off. Place the dipped eggs on a plate lined with parchment paper or wax paper.

Quick Tip: If the melted chocolate is too thick, add 1 teaspoon coconut oil or vegetable oil to thin it out so it’s easy to coat the eggs.

Place back in the freezer for 10 minutes or until the chocolate has hardened. You can now enjoy your peanut butter eggs, or for an extra pretty finish, melt a little extra chocolate and drizzle it over the eggs before placing back in the fridge or freezer briefly to firm.

Recipe FAQs