- 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