Vegan Chocolate Peanut Butter Eggs

We’re all into these Vegan Chocolate Peanut Butter Eggs for the upcoming Easter Holiday!

Make sure you make a batch of these peanuttery eggs, (yes…peanuttery is a word) because they are way better than Reese’s Peanut Butter Eggs.  Sorry, not sorry to all you manufactured peanut butter cups out there!  We still love you, but…you’re not vegan!

Easter is such a fun celebration, so putting a personal touch on these eggs would be extra, amazingly special if you added them in some really cute Easter baskets, boxes or tins. Plus they have the ingredients you want and have most likely.  

Consider also adding these super cute dark chocolate (vegan) bunnies, along with these vegan jelly beans!

Have you ever had homemade vegan chocolate peanut butter eggs?

Because if you haven’t, you don’t know what you’re missing.  They are so amazing, we can’t even describe, so give them a try and you’ll see what we mean!

Learn how to make these incredible eggs, then we devour! Yay! 

The trick to shape these Vegan chocolate peanut butter eggs are to use a small or medium sized cookie scoop.  Place parchment paper on a plate or baking tray to place the scoops onto.

Mold the peanut butter filling to resemble eggs the best you can, with your fingers, or leave them as scoops for peanut butter truffles.

Freeze the eggs for up to 30 minutes.

While the eggs are freezing get the peanut butter chocolate shell ready.  About 10 minutes before you plan to take the eggs out of the freezer, measure out the peanut butter and chocolate chips and place them into a microwaveable dish.  Melt chocolate in 30 second increments until melted, stirring after each 30 second increment.  Don’t over microwave, it should melt within 1 to 2 minutes at most.

Drop eggs one a time into the chocolate peanut butter shell sauce with a spoon or fork, by flipping the egg to cover it in chocolate, then shake off the excess chocolate the best you can. Try to slide it off the spoon or fork onto the parchment paper.  Using a spoon, pour some chocolate on top of the egg and swirl it around to cover any places as needed..  Add sprinkles or decorate as you wish.

Let the chocolate on the eggs set up by placing them in the fridge for 15 minutes.  Leave in the fridge, or at room temperature covered and sealed.

Feel free to use this Best Chocolate Peanut Butter Bars if you want to substitute the powdered sugar for the almond flour to make bars or eggs.  It’s very good.  Just use the peanut butter filling part of the recipe for this one.

Print Recipe

Vegan Chocolate Peanut Butter Eggs

Get your Easter basket filled with these awesome Vegan Chocolate Peanut Butter Eggs! Way better home-made than store-bought!

Prep Time20 mins

Course: Dessert

Cuisine: American

Keyword: chocolate peanut butter truffles, copycat peanut butter eggs, peanut butter eggs, vegan easter eggs

Servings: 10 Eggs

Ingredients

Vegan Chocolate Peanut Butter Eggs

• 3 tablespoons vegan butter softened
• 1/2 cup creamy peanut butter or nut butter of choice vegan
• 1 cup organic powdered sugar vegan (like Wholesome Sweeteners Organic Powdered Sugar or Zulka)
• 1/8 teaspoon salt

Chocolate Peanut Butter Shell

• 1 2/3 cups vegan chocolate chips
• 1 tablespoon peanut butter

Instructions

Vegan Chocolate Peanut Butter Eggs

• In a small mixing bowl, mix softened butter, peanut butter, powdered sugar and salt.
• The trick to shape these are to take a small or medium sized cookie scoop to scoop the peanut butter dough and place the scoops onto parchment paper, placed on a plate or baking tray, just like you would for cookies. If you don't have a cookie scoop, you can just roll balls with your fingers.
• Mold the peanut butter filling to resemble eggs the best you can, with your fingers, or leave them as scoops for peanut butter truffles.
• Freeze the eggs for up to 30 minutes.

Chocolate Peanut Butter Shell

• While the eggs are freezing. get the peanut butter chocolate shell ready.  Measure out the peanut butter and chocolate chips and place them in a microwaveable dish for about 10 minutes before you take the eggs out of freezer, to give it time to cool down.  Melt chocolate in 30 second increments until melted, stirring each 30 second increment.  Don't over microwave, should melt within 1 to 2 minutes at most.
• Drop eggs one a time into the chocolate peanut butter shell sauce with a spoon or fork, by flipping egg to cover it in chocolate, then shake off the excess chocolate the best you can. Try to slide it off the spoon or fork onto the parchment paper.  Using a spoon, pour some chocolate on top of egg and swirl it around and cover any places as needed..  Add sprinkles or decorate as you wish.
• Let chocolate on eggs set up by placing in fridge for 10 minutes.  Leave in fridge, or at room temperature covered and sealed.

Notes

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