Best Vegan Peanut Butter Easter Eggs
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These vegan peanut butter Easter eggs are the 8-ingredient Reese’s Peanut Butter Eggs dupe you need this Easter! They’re also easy enough to make with kids.
Why buy Easter candy when you can make these fun and easy vegan peanut butter eggs at home?
They’re fun to shape and decorate and easy to whip up because there’s no double boiler or oven needed!
Featuring salty-sweet peanut butter inside a rich chocolate coating, these vegan Reese’s eggs are just as dreamy as the real thing!
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Get creative in the kitchen this Holy Week and try the best hot cross bun recipe and bunny tail energy bites!
Why You’ll Love This Vegan Peanut Butter Easter Eggs Recipe
- Made with 8 simple ingredients, these vegan Reese’s eggs are more wholesome than store-bought candy!
- These vegan peanut butter chocolate eggs are fun for kids and delightful for adults.
- These vegan peanut butter eggs keep well in the fridge or freezer if you want to make them in advance.
Ingredients And Substitutions
Natural peanut butter – Use a somewhat drippy peanut butter! Note that the consistency of the peanut butter will dictate how much coconut flour is needed.
Agave – You can substitute with other liquid sweeteners like maple syrup and brown rice syrup!
Coconut oil – To help the dairy free chocolate-covered peanut butter eggs set.
Salt – Enhances the rich, sweet flavors of the healthy Reese’s eggs.
Coconut flour – Binds the ingredients and thickens the peanut butter middle of these homemade peanut butter Easter eggs.
Vegan chocolate chips and coconut oil – For the fuss-free chocolate coating. Bonus tip: Consider melting the dairy-free chocolate chips 10 minutes before coating the peanut butter eggs so it won’t be too hot and melt the eggs.
Sprinkles – You can just drizzle extra chocolate over the vegan peanut butter Easter eggs, but sprinkles definitely add a cute touch!
Tips For Making This Recipe
Fix Sticky Peanut Butter Mixture
Start with 1/3 cup of coconut flour for the peanut butter mixture. If the consistency is difficult to work with, add a tablespoon and mix again. You don’t want it to get too thick, but it should be easy to mold into vegan peanut butter eggs without getting messy.
Dipping Tips
Dip the peanut butter egg into a deep bowl for even coating without the need to turn it over. Tap the fork to let the excess chocolate drip off, then wipe its bottom along the bowl’s edge before placing the vegan chocolate peanut butter egg back on the parchment-lined baking sheet.
Use a Silicone Egg Mold
Put 1/2 tbsp of melted chocolate into each silicone egg mold cup, then paint the chocolate up the sides and freeze to harden. Fill each cup with 1 tbsp of the peanut butter mixture, leaving some space at the top. Freeze for 15 minutes, then spread 1/2 tbsp of melted chocolate over each egg, connecting it to the sides to cover the peanut butter mixture completely. Freeze for 1 hour to harden.
Vegan Peanut Butter Eggs Recipe FAQs
What can I use instead of coconut flour for this peanut butter Easter egg recipe?
Almond flour also works for these vegan Reese’s eggs. Just note that you can’t use all-purpose flour as you can’t eat it raw.
Which chocolate is best for this vegan Easter egg recipe?
You can use any vegan chocolate bar or chips. Dark chocolate pairs well with the peanut butter filling, but dairy-free white chocolate chips are also yummy for these healthy peanut butter eggs.
What can I use instead of peanut butter for Easter vegan eggs?
You can use sunflower seed butter or different nut butters like cashew butter or almond butter.
How long do peanut butter eggs last in the refrigerator?
You can store these vegan peanut butter Easter eggs in an airtight container in the fridge for 1 week.
Can you freeze homemade peanut butter eggs?
Yes, these Easter peanut butter eggs are freezer-friendly for 1 month in a freezer-safe container. Thaw in the fridge overnight for the best texture, but do not refreeze.
More Delicious Vegan Dessert Recipes
- Peanut Butter Rice Cake
- Vegan Peanut Butter Cookies
- Peanut Butter Apple Banana Bread
- Healthy Peanut Butter Cup Overnight Oats
- Healthy Peanut Butter Cup Smoothie
I found this recipe for Vegan Meringues that I HAVE to try!
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Vegan Peanut Butter Easter Eggs
Ingredients
- 1 cup natural peanut butter
- 1/4 cup agave
- 1 tbsp melted coconut oil
- 1/4 tsp salt
- 1/2 cup coconut flour
- 1 cup vegan chocolate chips
- 2 tbsp coconut oil for the chocolate coating
- Sprinkles optional for decorating
Instructions
- Add the peanut butter, agave, melted coconut oil, salt, and coconut flour to a food processor. Pulse until completely combined, scraping down the sides.
- If needed, add 1 tablespoon of coconut flour at a time to make the mixture more workable.
- Scoop the mixture into 2-tablespoon-sized portions and mold them into an egg shape. Arrange the peanut butter eggs on a parchment paper-lined baking sheet and freeze for 15 minutes to set.
- Microwave the chocolate chips and coconut oil in 30-second intervals until smooth and completely melted.
- Remove the peanut butter eggs from the freezer and dip each piece at a time into the melted chocolate using a fork, tapping any excess coating.
- Place the vegan chocolate peanut butter eggs back on the parchment-lined baking sheet and decorate with sprinkles. Freeze the peanut butter eggs for another 15 minutes.
- You can also pipe melted chocolate onto the eggs for decoration.
Notes
- Start with 1/3 cup of coconut flour for the peanut butter mixture. If the consistency is difficult to work with, add a tablespoon and mix again. You don’t want it to get too thick, but it should be easy to mold into vegan peanut butter eggs without getting messy.
- Dip the peanut butter egg into a deep bowl for even coating without the need to turn it over. Tap the fork to let the excess chocolate drip off, then wipe its bottom along the bowl’s edge before placing the vegan chocolate peanut butter egg back on the parchment-lined baking sheet.
- Put 1/2 tbsp of melted chocolate into each silicone egg mold cup, then paint the chocolate up the sides and freeze to harden. Fill each cup with 1 tbsp of the peanut butter mixture, leaving some space at the top. Freeze for 15 minutes, then spread 1/2 tbsp of melted chocolate over each egg, connecting it to the sides to cover the peanut butter mixture completely. Freeze for 1 hour to harden.
PIN FOR LATER!
easy to make
very tasty,better than Reese’s
Yay! I’m glad these turned out even better than Reese’s! Thanks, Lani.