Vegan Healthy-ish Peanut Butter Eggs

Vegan Healthy-ish Peanut Butter Eggs

An Easter tradition in our family has always been to eat chocolate covered peanut butter eggs. Who doesn’t love chocolate and peanut butter?? I can’t think of a better combo than sweet chocolate and salty peanut butter. YUM! After about 6 years of Easters without enjoying this tradition due to making the lifestyle change to veganism, I have FINALLY decided to make a vegan version!

After putting these together I am kicking myself for not making them sooner. They are so quick and easy to make, not to mention delicious! I am slightly ashamed to admit that I have already eaten about half of them in less than 48 hours. Don’t judge me, we are under quarantine rules and moderation went out the window weeks ago.

Anyway! I decided to throw a quick blog together to show you how to make these yourself. If you aren’t vegan you can use normal chocolate chips. (That is the only vegan swap I made.)

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The first step is to add all the ingredients except for the chocolate chips and coconut oil to a mixing bowl. Stir them together until well combined. This recipe uses coconut flour (mostly because I had some to use up) so it is gluten free. If you use a different flour you may need to use less because coconut flour is more dry then other alternatives. You may need to add more coconut flour if you like it to be a denser filling.

I used maple syrup to sweeten this recipe, but you could use agave syrup as well.

The salt I used is pink Himalayan sea salt. I like it as a healthier alternative to regular table salt. It is also more coarse which give the eggs a slightly crunchy texture.

For the peanut butter I prefer creamy, but you could use crunchy too. My next project is to try making these using other nut butters like almond and cashew. My head is spinning with possibilities.

Once the mixture is well combined mold it into egg shapes and place on parchment paper or a reusable silicone mat.

This recipe will make about 12 small eggs. Once all the eggs are formed place them in the fridge for to chill.

While you are chilling the eggs combine your chocolate chips and coconut oil to melt. I used a stainless steel mixing bowl over a pot of water. The vegan chocolate chips I used are Enjoy Life brand. Order them here.

Use a fork to dip the eggs into the melted chocolate and flip until well covered. The chocolate will soften the eggs so you will want to move quickly. You might have to put the eggs back in the fridge if they soften too much.

Once all the eggs are dipped pop them into the fridge to harden the chocolate coating. I used the extra melted chocolate to dip strawberries.

Enjoy!

Vegan Peanut Butter Eggs

  • Servings: 4-6
  • Difficulty: easy
  • Print

A simple, not to sweet Easter treat.

Ingredients

  • 1 cup peanut butter
  • 4 tbsp maple or agave syrup
  • 6 tbsp coconut flour (add 2 tbsp for more dense filling)
  • 1 tsp Pink Himalayan sea salt
  • 1/2 cup of chocolate chips
  • 1 tsp unrefined coconut oil
  • Directions

    1. Mix peanut butter, salt, coconut flour and maple syrup in a bowl until well combined.
    2. Form egg shapes with filling and place on parchment paper or silicone mat lined tray. You should get 12 small eggs.
    3. Place the eggs in the refrigerator to cool and prepare chocolate.
    4. Melt chocolate chips and coconut oil on the stove top.
    5. Dip the peanut butter eggs into the melted chocolate and place on tray.
    6. Pop them in the fridge to chill and enjoy!

    There you have it! Super quick and easy! Thanks for stopping by and make sure to let me know if you give this a try! Tag me on Instagram and Facebook so I can see how you put this recipe to use! If you like what you see make sure to subscribe to stay up to date!

    Check out my post sharing “My Vegan Go-to Breakfasts” for inspiration or my recipe for Apple Cinnamon Oatmeal!