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+ servings
chocolate peanut butter eggs in bowl

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. 
Course Dessert
Cuisine American
Prep Time 30 minutes
Chilling Time 50 minutes
Total Time 1 hour 20 minutes
Servings 12 servings
Calories 309kcal
Author Tessa



  • 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.


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