Vegan Chocolate Peanut Butter Eggs are a fun Easter Tradition and a delicious and fun treat to add to your holiday spread! Quick, easy and delicious, lightened up and vegan!
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Chocolate Peanut Butter Eggs are a classic treat when Easter comes around! This vegan version of a classic has been lightened up and made based on one of my favorite treats, Buckeyes!
This recipe is vegan, oil & butter and gluten free! It's a great dessert option for any gluten free family members and whether you're gluten free or not, everyone will love this delicious treat!
What you'll need
This Vegan Chocolate Peanut Butter Egg recipe only requires a handful of simple ingredients. Here's what you'll need:
- oat flour
- natural peanut butter
- maple syrup
- sea salt
- vegan chocolate chips or chunks
- refined coconut oil
- vegan sprinkles for decorating
Handmade Chocolate PB Eggs
Let's get to the good part! Here's how to make these Chocolate Peanut Butter Eggs:
- In a bowl mix together oat flour, peanut butter, maple syrup and salt until completely combined.
- Use hands to roll a spoonful of filling into a ball, (size is completely personal preference) press gently to flatten and gently pinch one end to form the shape of an egg. Set on parchment paper and continue until all the filling is gone. Place into freezer to chill while prepping the chocolate.
- Melt chocolate and coconut oil in a double boiler over low heat, stirring until chocolate is completely smooth and remove from heat.
- Carefully dip each egg in the melted chocolate (or drizzle chocolate over top) and return to parchment, decorate with vegan sprinkles or sugar if desired. Repeat until all eggs are coated and decorated. Return to the freezer until chocolate is set.
MAKE AHEAD TIP: Make these ahead of time and store in the freezer until ready to eat! They only need 5-10 minutes to thaw before enjoying!
Can I use a chocolate mold instead?
If you'd rather use a chocolate mold instead of shaping these eggs by hand the steps are simple!
- Prep your filling as instructed and chill in the fridge
- Melt chocolate as instructed
- Carefully add a small amount of chocolate to plastic mold, spreading a thin layer to cover all sides, but leaving space for filling. Chill in freezer for 5-10 minutes until set.
- Remove from freezer and place a small amount of filling, smoothing out the top, cover with melted chocolate and return to freezer to set for another 10-20 minutes. Carefully pop out and enjoy!
Storage
Store in the fridge or freezer until ready to serve. This recipe freezes very well. Perfect to prep ahead and freeze. When ready to enjoy, simply remove them from the freezer 10 minutes before enjoying!
Did you make this recipe? Please leave a comment and ⭐⭐⭐⭐⭐ rating below! Take a picture and tag me on Instagram @samcookskindness !
Recipe
Chocolate Peanut Butter Eggs
Ingredients
- 1 cup oat flour 87g
- ⅓ cup natural peanut butter
- ¼ cup +1 tablespoon maple syrup
- pinch sea salt (if peanut butter is unsalted)
Chocolate Coating
- 1-2 bags vegan chocolate chips or chunks 15-20 ounces
- 2 teaspoons refined coconut oil optional
Instructions
- In a bowl mix together all peanut butter filling ingredients until well combined. Use hands to roll a spoonful of filling into a ball (size is completely personal preference), press gently to flatten and gently pinch one end to form the shape of an egg. Set on parchment paper and continue until all the filling is gone. Place into freezer to chill while prepping the chocolate.
- Melt chocolate and coconut oil in a double boiler over low heat, stiring until chocolate is completely smooth and remove from heat.
- Carefully dip each egg in the melted chocolate (or drizzle chocolate over top) and return to parchment, decorate with vegan sprinkles or sugar if desired. Repeat until all eggs are coated and decorated. Return to the freezer until chocolate is set.
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