Vegan Peanut Butter Easter Eggs
Love Reese's Peanut Butter Cups? These Vegan Peanut Butter Easter Eggs are a homemade healthier version and ready to celebrate Spring! Gluten-free.
Servings 12 servings
Calories 309kcal
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 peanut butter mixture onto parchment-lined pastry board. Place another piece of parchment paper on top and roll out to a ½ inch thickness. Use a 3-inch egg shaped cookie cutter to cut egg shapes.
- Place egg cutouts onto prepared baking sheet. Once all the peanut butter mixture has been used, place baking sheet in the freezer for 30 minutes.
- When peanut butter 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, dip peanut butter eggs in melted chocolate 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.
Nutrition
Calories: 309kcal | Carbohydrates: 23g | Protein: 9g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 99mg | Potassium: 147mg | Fiber: 4g | Sugar: 15g | Calcium: 63mg | Iron: 2mg