Who else devoured Reese’s peanut butter “eggs” in their pre-vegan days? They are simple but delicious– just salty creamy peanut butter dipped in chocolate. With a homemade version, you can make as many as your heart desires and customize what chocolate and design you use.
Jump to RecipeAre Reese’s peanut butter eggs vegan?
Sadly, Reese’s (in their traditional or holiday form) are not vegan. Their ingredients include animal products like whey, milk, and milk fat. My favorite store-bought alternative to Reese’s are Justin’s Dark Chocolate Peanut Butter Cups.
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While store-bought vegan peanut butter cups are fun, it’s pretty simple to make a homemade version. They can be shaped in cupcake liners, by hand, or in molds. Here is what my Vegan Peanut Butter Easter “Eggs” without sprinkles:
Only a handful of ingredients are needed to make this seasonal treat! I made my version vegan (obviously) with dairy-free chocolate and decorated it with sprinkles to add some Spring colors to make it more festive and bright. Kids and adults alike, whether they’re vegan or not, will appreciate this updated Easter dessert.
Vegan Peanut Butter Easter “Eggs” Recipe
Details
15 large "eggs"
45 minutes
5 mintes
Print
Ingredients
16-oz jar of creamy peanut butter
1/4 cup powdered sugar
3 tablespoons coconut flour
1 tablespoon vanilla
1/2 teaspoon salt
1 cup dairy-free chocolate, melted
colorful sprinkles (optional)
Directions
- Combine peanut butter, powdered sugar, coconut flour, vanilla and salt in medium mixing bowl.
- Stir mixture until a thick, paste-y consistency forms.
- If the peanut butter mixture doesn’t melt in your hands, it’s firm enough to shape into “eggs”. If necessary, place bowl in the fridge for 10-15 minutes.
- Use spoon or cookie dough scoop to take 2 heaping tablespoons worth of peanut butter mixture and form into an oblong, egg-like shape.
- Place peanut butter “eggs” on parchment paper. Let freeze for at least 30 minutes.
- When you are ready to cover the peanut butter “eggs”, melt dairy-free chocolate on microwave or stovetop. Stir frequently.
- Dip “egg” fully or partially in melted chocolate.
- Lay chocolate-covered peanut butter “eggs” back on parchment to harden.
- To decorate, let chocolate harden on one side before dipping in other end. Cover newly-dipped side with sprinkles.
- Enjoy this vegan Easter treat right away, or store in an air-tight container in the fridge for up to a week.
