Vegan Homemade Peanut Butter Eggs

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

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

Course Holiday Recipes

Cuisine American

Diet Vegan

Prep Time 5

Additional Time 30

Total Time 35

Servings eggs

Calories 334kcal

Author Holly Waterfall

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.

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.

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