Peanut Butter Eggs
Easy vegan peanut butter eggs made with just 4 simple ingredients! You’ll love this recipe for a delicious, homemade Easter treat that everyone will love, especially kids!
- you’ll need just 4 simple ingredients and about 10 minutes of prep time
- easy homemade copycat of Reese’s peanut butter eggs
- allergy or dietary restrictions? this recipe is vegan, gluten-free and dairy-free…..they can be nut-free too!
- perfect for Easter! have fun making these with the kids for a fun homemade Easter candy
- peanut butter – use plain or salted natural peanut butter, can be substituted with almond butter or cashew butter for a peanut-free recipe
- maple syrup – can be substituted with honey (not vegan) or agave syrup
- coconut flour – do not substitute with a different flour, coconut flour as a particular absorbability that works to create the texture of the “eggs”
- chocolate – dairy-free dark or semi-sweet chocolate chips or any dark chocolate works
- salt and vanilla are optional but add a little extra flavouring
Complete list of ingredients with amounts and instructions is located in the recipe card below.
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.
Quick Tip: To make these really taste like Reese’s peanut butter eggs, add 2 tbsp nutritional yeast to the batter.
Step 2. Line a plate with parchment paper. 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 the “eggs” in the freezer for 30 minutes to firm.
Step 3. When it’s been close to 30 minutes, start preparing the chocolate coating.
You can use a double boiler, stirring until smooth and creamy or melt it in the microwave in a microwave-safe bowl in 15-second increments, stirring until smooth and creamy.
Step 4. Remove the peanut butter eggs from the freezer and dunk each one into the chocolate, flipping until coated on both sides, then placing back on the plate.
Place back in the freezer for 10 minutes or until the chocolate has hardened. Enjoy!
- Storing: These are best stored in the freezer in a freezer-safe bag or container. They will keep for up to 3 months.
- They can be enjoyed directly from the freezer but I like to left them soften briefly at room temperature or in the fridge.
- Try adding up to 2 tbsp of nutritional yeast to the peanut butter filling for a sweet and salty twist like in my chocolate peanut butter cups!
Sure! No problem.
Definitely! Use almond butter, cashew butter or Wowbutter instead of peanut butter. You can even make them nut-free but using sunflower seed butter, just keep in mind sunflower seed butter has quite a distinct flavour.
You could, yes. To make them sugar-free, use monk fruit syrup instead of maple syrup and sugar-free chocolate such as stevia-sweetened Lily’s. You can also reduce the sugar by using a high-cacao content dark chocolate instead of chocolate chips.
No, sorry. These have to be made with coconut flour for its unique characteristics.
More Dessert Recipes
- Vegan Chocolate Peanut Butter Cups
- Vegan Chocolate Caramel Cups
- Chocolate Macaroons
- Chocolate Covered Peanut Butter Mousse Stuffed Dates
- Vegan Chocolate Covered Peanut Butter Balls
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- In a bowl, combine 1 cup peanut butter, 4 tbsp maple syrup, 1/4 cup coconut flour, 1 tsp vanilla and 1/4 tsp salt. Mix well, until a uniform batter is formed. You may need to use a little more coconut flour depending on the consistency of your peanut butter. You can also chill the batter briefly if you’re having a hard time shaping it.
- With your hands create 12 balls (25 g each) then shape each ball into an egg shape. Alternatively, you can press the dough out into a single layer on a piece of parchment paper and use an egg-shape cookie cutter to create the egg shapes.
- Arrange the 12 egg shapes on a plate lined with parchment paper and place in the freezer for 30 minutes to firm.
- While the peanut butter eggs are setting in the freezer, melt 2/3 cup chopped chocolate or chocolate chips. You can use a double boiler, stirring the chocolate until smooth and creamy, or melt it in the microwave in a microwave-safe bowl in 15-second increments, stirring until completely melted.
- Remove the peanut butter eggs from the freezer and use a fork to dunk each one into the melted chocolate, flipping until it’s completely coated.
- Return the chocolate-covered peanut butter eggs to the parchment paper.
- Place back in the freezer for 10 minutes to firm.
The nutritional yeast makes them taste like Reese’s peanut butter eggs but is totally optional. They’re still really good without it. If adding nutritional yeast, you can omit the salt.
Store in the freezer in a freezer-safe bag for container for up to 3 months. Enjoy straight from the freezer or soften briefly at room temperature or in the fridge before enjoying.
Peanut-Free Option: Use almond butter, cashew butter or Wowbutter instead of peanut butter.
- Serving Size: 1
- Calories: 156
- Sugar: 7 g
- Sodium: 94 mg
- Fat: 11 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 5 g
Keywords: peanut butter eggs, vegan peanut butter eggs