These homemade Vegan Peanut Butter Eggs are here just in time to whip some up for Easter! All you need is a few ingredients and 10-15 minutes!
My family’s all-time favorite Easter candy is Reese’s eggs. That said, my family and friends love this vegan and “healthy” version of peanut butter eggs. I personally like the chocolate version but I looooveee the double peanut butter version that mimics Reese’s “Peanut Butter Lovers” cups. I’m a sucker for nut butter. Always have been and always will be!
Peanut Butter Egg Tips
The key to a great peanut butter egg is all in the quality of the peanut butter. I used Fresh Thyme’s freshly ground peanut butter with sea salt and honey. I’d recommend any drippy all-natural peanut butter. If the peanut butter doesn’t have salt, then make sure to add some to the dough (see the ingredient list). If the peanut butter has salt, then you may want to reduce or leave out the salt.
Recommended Peanut Butter for Peanut Butter Eggs
Fresh Thyme Freshly Ground Peanut Butter with Honey
Smucker’s Natural Peanut Butter
Whole Foods Bulk Peanut Butter Roasted & Organic
Try all three combinations and see which one you like best! Let me know in the comments.
More Easter Recipes
The Ultimate Super Moist Vegan & GF Carrot Cake
The Best Gluten-Free Pumpkin Bars
Anti-Oxidant Rich Kale-Berry Salad
Vegan & GF Peanut Butter Eggs Two Ways - Dark & White Chocolate
Bring these vegan & GF peanut butter eggs to Easter dinner for a healthier option without sacrificing any of the flavor! Reeses's peanut butter eggs have long been an Easter favorite for my family, now there's a healthier option! All the flavor and none of the guilt, as if I had guilt about eating dessert anyway!
Ingredients
- 1 cup creamy or chunky organic all natural peanut butter (creamy or chunky - depending on your preference)
- 4 tbsp real maple syrup
- 1 tsp vanilla
- 1/4 tsp sea salt
- 3/4 - 1 cup almond flour
- 2 tbsp coconut flour
- Pink Himilayan sea salt (for sprinkling on top)
Dark Chocolate Coating
- 1 cup vegan (dairy-free) dark or semi-sweet chocolate chips or chunks
- 1 tbsp coconut oil
White Chocolate Coating
- 1 cup vegan (dairy-free) white chocolate chips or chunks
- 1 tbsp coconut oil
Instructions
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Soften the peanut butter (if stored in the fridge) and add to a large bowl. Add maple syrup, (honey or powdered sugar), vanilla, sea salt, and mix until combined.
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Add the sea salt, almond and coconut flour starting with 3/4 cup. You may need to add up to 1 cup or more to make the dough moist but workable to shape into eggs by hand.
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Scoop a tablespoon-sized amount of dough and roll into a small ball. Then shape into an egg. You can also buy a silicone egg mold. I might have to invest in one! Note, this step is tricky in that you may be tempted to eat the dough while you're making the mold!
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Transfer eggs to the freezer. Freeze for 30 minutes or until set. They don't need to be completely frozen, but have a slight freeze will make applying the coating much easier. I froze overnight.
Coating Instructions for Dark, White, and Double Peanut Butter
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*Note the recipe amounts are assuming you're picking one flavor. If you want multiple flavors, double or triple the peanut butter dough.
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Combine the chips and coconut oil in a small saucepan or microwave-safe bowl. I usuallly microwave. If microwaving, set timer for 20-30 seconds and stir. Then set another 20-30 seconds until completely melted. Microwaves vary so be careful not to burn the chips.
