Homemade Vegan Peanut Butter Eggs {for Easter!}

Name: Vegan Homemade Peanut Butter Eggs
Prep time: 5 min
Total time: 35 min
Ingredients: 1 cup natural peanut butter (see notes); 1/4 cup liquid sweetener (agave, maple syrup, brown rice syrup); 1 Tbsp melted coconut oil; 1/4 tsp salt; 1/3-1/2 cup coconut flour (see notes); 1 cup vegan chocolate chips; 2 Tbsp coconut oil; Sprinkles or non-perils for decorating (optional)

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Homemade Peanut Butter Eggs are one of the best treats to make and indulge in this spring. They taste better than Reese’s Peanut Butter Eggs, they’re healthier, and being a no-bake treat, they whip up so quickly!

Chocolate Peanut Butter Eggs - Just like the Reese's Peanut Butter Eggs but without all the added ingredients.

I think we can all agree on one thing right? The Peanut Butter Eggs for Easter are somehow miraculously better than a regular Reese’s Peanut Butter Cup. Like by leaps and bounds, right?

There’s just something about that bigger peanut butter to chocolate ratio that gets us excited year after year. Plus is the peanut butter in Reese’s eggs different? I think yes. What do you think?

I actually did a little research, and the peanut butter in Reese’s Peanut Butter Eggs is indeed sweeter. There is obviously more peanut butter that needs to be used for the eggs, and sugar is a cheap filler. So what do they do? Load it up with more sugar.

Another thing I’ve questioned when thinking about why Peanut Butter Eggs are so effing irresistible… Does Reese’s even use Real Peanut Butter? Or is it just some other form of PB-flavored frosting/candy/fluff situation?

“Reese’s (like most other chocolate and peanut butter cups) mixes their finely ground peanut paste with powdered sugar before piping it into cups. This absorbs the peanut oils and changes the viscosity, while the extra sugar helps the candy to melt in your mouth in a different way than normal peanut butter.”

Huh.

Even those words don’t taste good in my mouth. Yet the “peanut butter paste” somehow does! Oh yeah, it’s all the sugar.

One source I read says the Reese’s Hearts only contain 19% peanut butter! Wow. It’s definitely not real at that point.

Huh.

Not sure how I feel about that. Actually I do… hence the reason I’m making my own Chocolate-Covered Peanut Butter Eggs…

Reasons why you’ll love these Vegan Peanut Butter Eggs

WAY healthier than Reese’s Eggs
Still insanely tasty
Great to wrap up and give as gifts
Sophisticated enough for adults – fun and yummy enough for kids

Homemade Peanut Butter Eggs are the way to go this year. And with how easy they are, you won't be out any time at all!

Ingredients and Substitutions

Natural Peanut Butter – yes the real stuff!! . You will want to use a somewhat “drippy” peanut butter for this recipe. One that easily falls off the spoon or spreads. Some peanut butters have been stripped of more oils than others so they aren’t as thin. And then depending on the consistency of your peanut butter, you may need more or less coconut flour. Start with the amount listed in the recipe card and increase if necessary.
Liquid Sweetener (agave, maple syrup, brown rice syrup) – Any of these will work great – my preference is maple syrup.
Salt – to enhance the flavor
Coconut Flour – to make sure it all comes together in a moldable fashion.
Vegan Chocolate Chips – my favorite brand is Enjoy Life, but I also really like Simple Truth, which I get at Kroger Stores
Coconut Oil – to make sure it sets as it should. Once coconut oil chills, it becomes a solid, making the chocolate set up nicely.

Super simple ingredients. We know what they all are. And they’re ingredients I don’t have a problem putting in my body for a treat.

Vegan Peanut Butter Eggs for the win. This is what you'll want to find in your Easter Basket!

Step by Step Instructions for Homemade Peanut Butter Eggs

Full ingredient amounts and in-depth details are at the bottom of the post in a printable recipe card.

Honestly, they’re so damn easy and end up looking so much cuter than what you buy in the store. I mean, who doesn’t love a few sprinkles here and there, right?

Step 1 – Add peanut butter, liquid sweetener, melted coconut oil, salt, and coconut flour to a food processor. Pulse until completely combined, scraping down the sides. Add more coconut flour 1 Tablespoon at a time if the mixture isn’t easy to work with by hand.

Step 2 – Scoop 2-Tablespoon-sized scoops and form into an egg shape. Place on a parchment-lined baking sheet that will fit in your freezer. Continue shaping until all the mixture is used.

Step 3 – Place the baking sheet in the freezer for about 15 minutes so they’re good and set up before dipping in chocolate.

Step 4 – In a small microwavable bowl, melt the chocolate chips and coconut oil in 30-second intervals until completely melted and smooth.

Step 5 – Remove the peanut butter eggs from the freezer. Using a fork, dip each egg, one by one, into the chocolate. Tap any excess chocolate on the edge of the bowl.

Step 6 – Place chocolate peanut butter eggs back on the parchment paper. If you are wanting to decorate with sprinkles, do so immediately before the chocolate hardens. Once all eggs are coated, place back in the freezer for at least 15 minutes to set.

Step 7 – At this point they are finished. Or you can put melted chocolate in a small ziploc bag and cut off the corner to pipe decorations on the set eggs, creating a little more dimension.

Insider Pro Tips

Tips for how to dip Peanut Butter Eggs in Chocolate

I have dipped a lot of cake bites, balls, and truffles into chocolate, and let me tell you – it hasn’t always been a walk in the park. First off, I find it best to use a deeper bowl or measuring cup so you can dunk the whole peanut butter egg without having to turn it over too much.

Lay the peanut butter egg on a fork and dunk it right in the chocolate so it is completely coated. Once covered in chocolate, tap the fork on the side of the bar a few times to allow the excess chocolate to drip off. Wipe the bottom of the fork along the edge of the bowl and place the chocolate peanut butter egg right back on the parchment paper.

Peanut Butter Eggs FAQ’s

How long will these last?

Store in an air-tight container in the refrigerator for a week. And you can freeze peanut butter eggs as well – they will last in the freezer for about a month.

What is the best chocolate for peanut butter eggs?

Really any vegan chocolate will work great here. As long as it melts down and you add coconut oil, the chocolate will be perfect for dipping and will set up great.

Can I use Peanut Butter Egg Molds?

Absolutely! I’ve seen some really cute molds for making egg-shaped candy, and they’d work great for these chocolate-covered peanut butter eggs. I personally find molds like this to be a little wasteful, as they only have one use. Plus, I really like the smooth and un-decorated look of the eggs, just like Reese’s!

If it’s Easter, be sure to try my Hot Cross Buns recipe!

Homemade Chocolate Peanut Butter Eggs taste way better than the storebought Reese's Eggs and are super easy to make!

Looking for more Vegan Dessert Recipes?

Bunny Tail Energy Bites
Vegan Dirt Cups
Fruit Nachos
Vegan No-Bake Cookies
Vegan Dark Chocolate Fondue
Vegan Carrot Cake Cookie Recipe

Now that you know how to easy it is to make these DIY Chocolate Peanut Butter Eggs, please give it a 🌟🌟🌟🌟🌟 rating below and comment letting me know how it turned out for you.

Vegan Homemade Peanut Butter Eggs

Homemade Peanut Butter Eggs are one of the best treats to make and indulge in this spring – or any time of year!

Holly Waterfall

Prep Time 5

Additional Time 30

Total Time 35

Ingredients

1 cup natural peanut butter see notes
1/4 cup liquid sweetener agave, maple syrup, brown rice syrup
1 Tbsp melted coconut oil
1/4 tsp salt
1/3-1/2 cup coconut flour see notes
1 cup vegan chocolate chips
2 Tbsp coconut oil
Sprinkles or non-perils for decorating optional

Instructions

Add peanut butter, liquid sweetener, melted coconut oil, salt, and coconut flour to a food processor. Pulse until completely combined, scraping down the sides. Add more coconut flour 1 Tablespoon at a time if the mixture isn’t easy to work with by hand.
Scoop 2-Tablespoon-sized scoops and mold into an egg shape. Place on a parchment-paper-lined baking sheet that will fit in your freezer. Continue shaping until all the mixture is used.
Place the baking sheet in the freezer for about 15 minutes so they’re good and set up before dipping in chocolate.
In a small microwavable bowl, melt the chocolate chips and coconut oil in 30-second intervals until completely melted and smooth.
Remove the peanut butter eggs from the freezer and using a fork, dip each egg, one by one, into the chocolate, tapping any excess chocolate.
Place chocolate peanut butter eggs back on the parchment paper. If you are wanting to decorate with sprinkles, do so immediately before the chocolate hardens. Once all eggs are coated, place back in the freezer for at least 15 minutes to set.
At this point they are finished. Or you can put melted chocolate in a small ziploc bag and cut off the corner to pipe decorations on the set eggs, creating a little more dimension.
Store in an air-tight container in the refrigerator for a week and the freezer for about a month.

Notes

1. You will want to use a somewhat “drippy” peanut butter for this recipe. One that easily falls off the spoon or spreads. Some peanut butters have been stripped of more oils than others so they aren’t as thin.

2. Depending on the consistency of your peanut butter, you may need more or less coconut flour. I would start with 1/3 cup. Feel the consistency. Can you work the mixture with your hands or will it be too sticky? If it’s still too sticky, add another tablespoon and mix again. You don’t want it to be super thick. You just want to be able to mold it without it being a huge mess.