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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

Chocolate Peanut Butter Shell

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