Chocolate Peanut Butter Vegan Easter Eggs (with Matcha!)

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The ultimate plant-based chocolate treat, these vegan Easter eggs are filled with a sweet, creamy peanut butter matcha filling dipped in a crunchy chocolate coating. A quick and easy homemade peanut butter eggs Recipes that are vegetarian, gluten-free, and totally delicious!

A pink plate filled with chocolate peanut butter eggs with a cut through the middle to reveal the filling

What makes this recipe great

With Easter right around the corner, you may be wondering how vegans can enjoy the holiday influenced by Luscious Reese’s Peanut Butter Eggs. Easter is chocolate everywhere Right now, from rabbits to eggs to chocolate carrots and more. And guess what? They are not vegan!

Now, this is where your daughter steps in and saves the Easter dessert game with easy, delicious vegan Easter eggs! A matcha is stuffed with peanut butter filling, then dipped in melted chocolate that hardens into the perfect crunchy shell.

These delicious egg-shaped morsels are vegan, gluten-free, dairy-free and full of creamy peanut butter and matcha flavors. Did I mention you only need 15 minutes to make them?!

Material notes

Creamy Peanut Butter: Choose your favorite unsweetened creamy peanut butter with no added sugars or oils.
Blanched Almond Flour: If your peanut butter mixture is too thin, you can adjust the consistency with more almond flour.
Maple syrup
Official Grade Matcha Powder: Adjust to taste. If you are interested in choosing a matcha powder, check out this post.
Vanilla bean paste
fine salt
Dairy-Free Chocolate Chips: You can use dark chocolate or vegan milk chocolate, whichever you prefer.
Flaky Sea Salt: For garnish, optional.

Step by step instructions

A bowl of peanut butter mix for vegan Easter eggs

Matcha is in the form of green eggs with peanut butter filling

Start by preparing the matcha peanut butter filling. Add the maple syrup, vanilla bean paste, salt and ground matcha powder to a small bowl and mix until smooth using a spatula.
Add the almond flour and stir again until a workable dough is formed. Add more almond flour as needed until you can easily roll a tablespoon or two of dough in your hands to form a flat egg shape. If the peanut butter mixture is too soft, you can refrigerate or freeze for 10 minutes before coating.
Add your chocolate chips to a microwave-safe bowl and microwave in 15-second intervals, stirring until smooth.
Using a fork, coat each egg-shaped filling in chocolate, then transfer it to a lined baking sheet. If desired, sprinkle a decorative pattern on top of the peanut butter egg and finish with some flaky salt.
Let chill in the fridge until set and enjoy.

A hand holds two pieces of chocolate peanut butter vegan Easter eggs

Expert tips

Chocolate: For melting, choose your vegan chocolate of choice. Feel free to use milk chocolate (made with oat milk), dark chocolate chips, or vegan white chocolate!
Nut Butter: I recommend using creamy peanut butter with no added sugar or oil. Otherwise, the peanut butter filling will be too sweet and run the risk of not being shaped properly due to excess oil. Peanut butter has a strong flavor, but if you want more matcha, consider almond or cashew butter.
Alternative Nut Butters: They can be made with alternative nut or seed butters. Note that the texture will vary based on the brand and nuts or seeds used.

Serving tips

These vegan Easter eggs are very quick to set, but if you want them very cold, you can refrigerate them longer or refrigerate them for 30 minutes.
Serve chilled from the fridge, and enjoy!

Storage Tips

Store in an airtight container in the refrigerator for up to a week. Separate the layers with parchment paper to prevent the peanut butter eggs from sticking to each other.

If you make this recipe, be sure to let me know what you think in a comment below! Follow me on Instagram for more delicious recipes!