Homemade Peanut Butter Eggs (Vegan)

Chocolate peanut butter eggs in a metal basket.

Homemade Peanut Butter Eggs (Vegan)

Looking for a healthier alternative to traditional Easter treats? Check out our homemade peanut butter eggs recipe - it's lower in sugar, high protein, and absolutely irresistible! Gluten-Free and vegan.

Course Dessert

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 30

Chilling Time 50

Total Time 1 20

Servings servings

Calories 309kcal

Author Tessa

Equipment

Ingredients

1 cup natural peanut butter (salted) well stirred
1 cup almond flour
2 tablespoons maple syrup
10 oz dairy-free chocolate chips
½ teaspoon coconut oil
¼ teaspoon pure vanilla extract

Instructions

Line a large baking sheet with parchment paper. Set aside. Place another piece of parchment paper onto a pastry board or cutting board. Set aside.
In a medium bowl, combine peanut butter and maple syrup. Add the almond flour and stir to combine. Squeeze mixture with your hands to get a smooth dough.
Transfer mixture onto parchment-lined pastry board. Place another piece of parchment paper on top and roll out to a ½ inch thickness. Use a 2-3-inch egg shaped cookie cutter to cut egg shapes. *If you don't have cookie cutters, no need to roll out dough. Just shape with your hands.
Place egg cutouts onto prepared baking sheet. Once all the dough has been used, place baking sheet in the freezer for 30 minutes.
When eggs are ready, place the chocolate chips and coconut oil in a microwave safe bowl. Melt chocolate in the microwave at 30-second intervals, stirring after each, until chocolate chips are almost completely melted. Stir until completely melted. Add vanilla extract and stir to combine.
Using a fork, quickly dip eggs in melted chocolate on one side, then flip to coat. Tap fork to get rid of excess chocolate and transfer back to baking sheet. Repeat until all eggs are coated.
Place baking sheet in the refrigerator for 30 minutes or until chocolate is set.
Store in an airtight container for 5-6 days. Refrigeration is recommended.

Notes

This recipe uses egg-shaped cookie cutters for a thinner and more uniform shape. But no special equipment is needed. You can easily shape your eggs by hand.

Nutrition