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 method (no food processor!). 6 ingredients, and a perfectly sweet and salty peanut butter filling with a thin, melt-in-your-mouth chocolate coating. Get ready to feel nostalgic. Let’s make some candy!
How to Make Peanut Butter Eggs
This is easy, Reese’s-inspired Peanut Butter Eggs have the same salty, sweet, indulgent filling! How do we do that? Almond flour thickens the peanut butter, maple syrup adds natural sweetness, and sea salt subtly salts them.
Combine everything together in a bowl and you’ll have a thick mixture that resembles cookie dough. Then it’s ready to be shaped into ovals and transferred to the freezer to firm up!
Then it’s on to the chocolate coating! We melt the chocolate chips with a little coconut oil to give the chocolate a softer, in-your-mouth texture.
Dip the peanut butter ovals into the melted chocolate coating and transfer to the fridge to set. In just 10 minutes, snack time will be here!
We hope you like these peanut butter eggs! They are:
chocolaty
Peanut butter
salty-sweet
satisfactory
Fast and easy
And so nostalgic!
They’re the perfect treat for Easter or when you’re in a chocolate + peanut butter mood. They also keep well in the refrigerator, and you can grab it every time you open it (who, us!? 😉 ).
More Easy Chocolate Desserts
Let us know if you try this recipe! Leave a comment, rate it and don’t forget to tag a photo @minimalistbaker on Instagram Cheers, friends!
serving 12 (Peanut Butter Eggs)
- 2/3 the cup Almond flour
- 1/3 the cup Creamy, drippy peanut butter
- 2 ½ table spoon Maple syrup
- 1/8 teaspoon Sea salt
- 1/2 the cup Semi-sweet chocolate chips (Make sure vegan/dairy-free if needed // We Enjoy Life)
- 1 teaspoon coconut oil
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Line a small baking sheet or plate with parchment paper and set aside.
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In a small mixing bowl, add the almond flour, peanut butter, maple syrup and sea salt. Use a spatula or spoon to mix together thoroughly. 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 1 tablespoon of filling and roll it between your hands to form an oval. Flatten it a bit to make an egg shape. Place on a parchment-lined baking sheet or plate. Repeat with remaining dough.
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Once all the eggs are done, place the baking sheet or plate in the freezer and refrigerate for at least 15 minutes.
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Meanwhile, place the chocolate chips and coconut oil in a small microwavable bowl (smaller is better so you can dip the eggs in it more easily) and microwave in 30-second intervals, stirring to prevent burning, until smooth and melted. Melt the chocolate and coconut oil in a glass or metal bowl and carefully place it in a small saucepan over ~1 inch of simmering water on the stove, then stir until melted. Set aside.
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Once the peanut butter filling has set, remove 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 on the baking sheet. Repeat with remaining eggs.
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Once the coating is done, refrigerate the eggs until set – at least 10 minutes. You can enjoy them straight from the freezer or store them in the refrigerator. Store leftovers in the refrigerator for up to 1-2 weeks or in the freezer for up to 1 month.
Worship: 1 Peanut butter eggs Calories: 131 Sugars: 10 g Protein: 3.5 g Fat: 9.5 g Saturated Fat: 2.6 g Polyunsaturated Fats: 1.5 g Monounsaturated fats: 3.9 g Trans fats: 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