Vegan Chocolate Peanut Butter Eggs

Just 5 ingredients to make these homemade Vegan Chocolate Peanut Butter Eggs! They taste just like Reese's (no really), except better because they are vegan! Melt-in-your-mouth salty, sweet peanut butter is dipped in melted chocolate. The perfect treat for your Easter basket!

If you've made my vegan peanut butter cups before then you already know this recipe well! The ingredients are exactly the same, the only real difference is the instructions on how to form the chocolates. Instead of the cup shape, I show you how to make them into these cute Easter egg shapes. Add an extra drizzle of chocolate to make them look pretty, and while the chocolate is still melted, you can optionally decorate the eggs by adding a sprinkle of flake salt or some colorful sprinkles.

These vegan chocolate peanut butter eggs would make a beautiful gift, but trust me when I say, once you taste them, you will have a difficult time sharing!

Ingredients:

Natural peanut butter: make sure that the peanut butter you use is natural peanut butter. The only ingredient should be peanuts. Do not use processed peanut butter that contains added oils, sugars, and salt. Processed peanut butter isn't ideal for this recipe as the filling will be too sweet and too dry.

Powdered sugar: also called icing sugar or confectioners sugar. This super finely ground sugar is what will make that famous melt-in-your-mouth texture!

Vanilla extract and salt: both are flavor enhancers to make these peanut butter cups extra yum!

Vegan chocolate chips: (also called dairy-free chocolate chips). Some brands of chocolate chips are listed as vegan such as Enjoy Life brand, while other brands of chocolate chips can be accidentally vegan, just check the ingredients to make sure. You can also use a dark chocolate bar, just chop it up and melt it.

How to Make Vegan Chocolate Peanut Butter Eggs:

In a medium bowl mix together the peanut butter, powdered sugar, vanilla extract, and salt to form a dough. The dough should be easy to roll into a ball. If the dough is too dry, add a touch more natural peanut butter. If the dough is too wet add a bit more powdered sugar until you reach the correct texture.

Line a large baking sheet with parchment paper. Take about 1 tablespoon of the peanut butter dough and roll it into a ball. Flatten the ball to about ½ inch thick, use your fingers to pinch it into an egg shape, and then place it on the prepared baking sheet. Repeat with the remaining peanut butter dough to make about 9 peanut butter eggs. Freeze for 30 minutes (or as long as overnight).

Melt the chocolate chips in the microwave in 20-second increments, stopping to stir, and being careful to not burn the chocolate. Alternatively, you can melt the chocolate in a double boiler.

Remove one peanut butter egg from the freezer at a time (they soften very quickly), and use a fork to dip the frozen peanut butter egg into the chocolate, evenly coating it. Let excess chocolate drip off then place it back on the parchment paper-lined tray in the freezer, or on a second tray if preferred. Repeat with all the eggs. If you have leftover chocolate, you can return the chocolate to the microwave to make sure it is melty, then use a fork to drizzle extra chocolate over the eggs for decoration. Chill the eggs in the freezer for 30 minutes or until the chocolate is set. Peel off the paper and enjoy.

These Chocolate Peanut Butter Eggs...

• Taste just like Reese's!
• A real crowd pleaser
• Can be made with any kind of nut or seed butter
• The perfect candy for Easter

More vegan chocolate candy recipes:

Vegan Creme Eggs
Easy Vegan Coconut Mounds
Vegan Peanut Butter Cups
Peppermint Patties (vegan)

If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.

5 from 7 votes

(click stars to vote)

Vegan Chocolate Peanut Butter Eggs

Just 5 ingredients to make these homemade Vegan Chocolate Peanut Butter Eggs! They taste just like Reese's (no really), except better because they are vegan! Melt-in-your-mouth salty, sweet peanut butter is dipped in melted chocolate. The perfect treat for your Easter basket!

Prep: 30 minutes mins

Total: 30 minutes mins

Servings: 9 (makes about 9 eggs)

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Ingredients

 

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• ▢ ½ cup natural peanut butter, see notes
• ▢ ¼ cup powdered sugar
• ▢ ½ teaspoon vanilla extract
• ▢ ¼ teaspoon salt
• ▢ 1 ¼ cups (8.6oz / 245g) vegan chocolate chips

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Instructions

 

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• In a medium bowl mix together the peanut butter, powdered sugar, vanilla extract, and salt to form a dough. The dough should be easy to roll into a ball. If the dough is too dry, add a touch more natural peanut butter. If the dough is too wet add a bit more powdered sugar until you reach the correct texture.
  
• Line a large baking sheet with parchment paper. Take about 1 tablespoon of the peanut butter dough and roll it into a ball. Flatten the ball to about ½ inch thick, use your fingers to pinch it into an egg shape, and then place it on the prepared baking sheet. Repeat with the remaining peanut butter dough to make about 9 peanut butter eggs. Freeze for 30 minutes (or as long as overnight).
  
• Melt the chocolate chips in the microwave in 20-second increments, stopping to stir, and being careful to not burn the chocolate. Alternatively, you can melt the chocolate in a double boiler.
  
• Remove one peanut butter egg from the freezer at a time (they soften very quickly), and use a fork to dip the frozen peanut butter egg into the chocolate, evenly coating it. Let excess chocolate drip off then place it back on the parchment paper-lined tray in the freezer, or on a second tray if preferred. Repeat with all the eggs. If you have leftover chocolate, you can return the chocolate to the microwave to make sure it is melty, then use a fork to drizzle extra chocolate over the eggs for decoration. Chill the eggs in the freezer for 30 minutes or until the chocolate is set. Peel off the paper and enjoy.
  

Notes

Peanut Butter: make sure that the peanut butter you use is natural peanut butter. The only ingredient should be peanuts. Do not use processed peanut butter that contains added oils, sugars, and salt. Processed peanut butter isn't ideal for this recipe as the filling will be too sweet and too dry.

Peanut Butter Substitute: feel free to sub peanut butter for your favorite natural nut or seed butter such as cashew butter, almond butter, or sunflower seed butter.

Storage: store in an air-tight container at room temperatur for up to 2 weeks, or you can store them in the fridge or freezer.

Decoration: once the peanut butter is coated in chocolate, while the chocolate is still melted, you can optionally decorate the eggs by adding a sprinkle of flake salt or some colorful sprinkles.

Nutrition

Serving: 1peanut butter egg (recipe makes 9 peanut butter eggs) | Calories: 225kcal | Carbohydrates: 22g | Protein: 5g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 126mg | Potassium: 81mg | Fiber: 2g | Sugar: 17g | Calcium: 40mg | Iron: 2mg

Did You Make This Recipe?Tag @itdoesnttastelikechicken on Insta and let the world see just how amazing plant-based creations can be!

Author: Sam Turnbull

Cuisine: American, Canadian

Course: Dessert

More vegan Easter recipes: