Vegan Peanut Butter Eggs
These homemade Vegan Peanut Butter Eggs are to die for! With a creamy peanut butter center and a rich chocolate coating, they make the best Easter treat.
Servings: 15 eggs
Calories: 307kcal
Ingredients
- 1 cup creamy peanut butter not the natural kind
- 5 tablespoons vegan butter softened
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 2 cups powdered sugar
- 12 ounces vegan chocolate chips
- 1 tablespoon vegetable oil or coconut oil
Instructions
- Line a large baking sheet with parchment paper.
- In a large bowl of a stand mixer (or with a handheld mixer) beat the peanut butter and softened butter together until creamy and smooth, 2-3 minutes.
- Now add the vanilla, salt and powdered sugar, 1/2 cup at a time, until it's all incorporated. The mixture will be thick and a little soft and crumbly. If needed, use your hands to get it all mixed together.
- Scoop 1.5 tablespoons of the mixture, roll into balls, then use your hands to form egg shapes. Flatten slightly and place on the prepared pan. Transfer the pan to the freezer for 30 minutes.
- When the 30 minutes is almost up, place the chocolate chips and oil in a microwave safe dish (I like to use a large glass measuring cup or bowl for easy dipping). Microwave in 30 second increments, stirring in between, until it's completely melted and smooth.
- Remove the pan from the freezer. One at a time, dip the eggs into the chocolate and carefully lift them out using a fork. Tap the fork gently on the side of the bowl to release any excess chocolate. Use a second fork to help you gently slide the chocolate covered egg back onto the pan.
- If the peanut butter eggs start to get soft and warm, return them to the freezer for a few minutes before dipping.
- Place the chocolate covered eggs in the refrigerator until the chocolate has set. Now they're ready to enjoy!
- Store peanut butter eggs in a covered container in the refrigerator for 2 weeks. I layer them between wax paper so they don't stick to each other. You can also freeze them for longer.
Notes
- I made my eggs pretty big. You can make smaller ones if you want.
- Do not use the natural peanut butter that you have to stir, it won't work well in this recipe.
- For milk chocolate eggs, use vegan milk chocolate if you can find it. There are more and more options available all the time.
Nutrition
Serving: 1egg | Calories: 307kcal | Carbohydrates: 34g | Protein: 5g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 124mg | Potassium: 99mg | Fiber: 2g | Sugar: 28g | Vitamin A: 178IU | Calcium: 38mg | Iron: 2mg