When we think of Easter candy, peanut butter eggs are a must! This year, we set out to create a vegan version that’s SUPER easy to make and just as delicious as the originals! We think we crushed it, but we’ll let you be the judge.
Simple methods (no food processor!), 6 ingredients, and a perfectly sweet and salty peanut butter filling with a thin, melt-in-your-mouth chocolate coating. Prepare to feel nostalgic. Let’s make some candy!
How to Make Peanut Butter Eggs
These EASY, Reese’s-inspired peanut butter eggs have a similarly salty, sweet, swoon-worthy filling! How do we do it? Almond flour thickens the peanut butter, maple syrup adds natural sweetness, and sea salt makes them subtly salty.
Combine everything together in a bowl and you’ll have a thick mixture that resembles cookie dough. It’s then ready to form into oval shapes and transfer to the freezer to firm up!
Then it’s on to the chocolate coating! We melt chocolate chips with a little coconut oil to give the chocolate a more tender, melt-in-your-mouth texture.
Dip the peanut butter ovals into the melted chocolate coating and transfer to the freezer to set. In just 10 minutes, snack time will be HERE!
We hope you LOVE these peanut butter eggs! They’re:
Chocolaty
Peanut buttery
Salty-sweet
Satisfying
Quick & easy
& SO nostalgic!
They’re the perfect treat for Easter festivities or any time you’re in a chocolate + peanut butter mood. They also keep well in the refrigerator, and you may find yourself reaching in to grab one every time you open it (who, us!? 😉).
More Easy Chocolaty Desserts
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Servings 12 (peanut butter eggs)
- 2/3 cup almond flour
- 1/3 cup creamy, drippy peanut butter
- 2 ½ Tbsp maple syrup
- 1/8 tsp sea salt
- 1/2 cup semi-sweet chocolate chips (ensure vegan/dairy-free as needed // we like Enjoy Life)
- 1 tsp coconut oil
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Line a small baking sheet or plate with parchment paper and set aside.
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To a small mixing bowl, add almond flour, peanut butter, maple syrup, and sea salt. Use a spatula or spoon to thoroughly mix together. If it seems too wet to handle, add more almond flour. If it seems too dry, add more peanut butter.
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Use a tablespoon-sized measuring spoon to measure out 1 Tbsp of filling and roll it in between your hands to form an oval. Flatten it slightly to form it into an egg shape. Place on the parchment-lined baking sheet or plate. Repeat with the remaining dough.
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Once all of the eggs are formed, place the baking sheet or plate into the freezer and freeze for at least 15 minutes.
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Meanwhile, place the chocolate chips and coconut oil into a small microwavable bowl (small is better than large so that you can more easily dip the eggs into it) and microwave in 30-second intervals, stirring in between to prevent burning, until smooth and melted. You can also melt on the stovetop by adding chocolate and coconut oil to a small glass or metal bowl and carefully placing it over ~1 inch of simmering water in a small saucepan, then stirring until melted. Set aside.
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When the peanut butter filling is set, remove it from the freezer and use a fork to dip an egg into the melted chocolate, coating it evenly. Shake off the excess chocolate and place the egg back onto the baking sheet. Repeat with the remaining eggs.
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When finished coating, place the eggs back into the freezer until set — at least 10 minutes. You can enjoy them directly from the freezer or store in the refrigerator. Store leftovers in the refrigerator for up to 1-2 weeks or in the freezer for up to 1 month.
Serving: 1 peanut butter egg Calories: 131 Carbohydrates: 10 g Protein: 3.5 g Fat: 9.5 g Saturated Fat: 2.6 g Polyunsaturated Fat: 1.5 g Monounsaturated Fat: 3.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 25 mg Potassium: 99 mg Fiber: 1.8 g Sugar: 6.6 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 34 mg Iron: 0.9 mg
