Vegan Peanut Butter Easter Eggs

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.

Course Holiday Recipes, Vegan Dessert Recipes

Cuisine American

Diet Vegan

Prep Time 5

Cook Time 3

Freeze time 30

Total Time 38

Servings eggs

Calories 388kcal

Author Louisa

Equipment

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.

Nutrition