Easy Vegan Peanut Butter Eggs (Reese’s Dupe!)
Perfectly sweet and salty vegan peanut butter eggs made with simple methods and just 6 ingredients! An easy, healthier treat for Easter and beyond!
Servings 12 (peanut butter eggs)
Ingredients
- 2/3 cup almond flour
- 1/3 cup creamy, drippy peanut butter
- 2 ½ Tbsp maple syrup
- 1/8 tsp sea salt
- 1/2 cup semi-sweet chocolate chips (ensure vegan/dairy-free as needed // we like Enjoy Life)
- 1 tsp coconut oil
Instructions
- Line a small baking sheet or plate with parchment paper and set aside.
- To a small mixing bowl, add almond flour, peanut butter, maple syrup, and sea salt. Use a spatula or spoon to thoroughly mix together. If it seems too wet to handle, add more almond flour. If it seems too dry, add more peanut butter.
- Use a tablespoon-sized measuring spoon to measure out 1 Tbsp of filling and roll it in between your hands to form an oval. Flatten it slightly to form it into an egg shape. Place on the parchment-lined baking sheet or plate. Repeat with the remaining dough.
- Once all of the eggs are formed, place the baking sheet or plate into the freezer and freeze for at least 15 minutes.
- Meanwhile, place the chocolate chips and coconut oil into a small microwavable bowl (small is better than large so that you can more easily dip the eggs into it) and microwave in 30-second intervals, stirring in between to prevent burning, until smooth and melted. You can also melt on the stovetop by adding chocolate and coconut oil to a small glass or metal bowl and carefully placing it over ~1 inch of simmering water in a small saucepan, then stirring until melted. Set aside.
- When the peanut butter filling is set, remove it from the freezer and use a fork to dip an egg into the melted chocolate, coating it evenly. Shake off the excess chocolate and place the egg back onto the baking sheet. Repeat with the remaining eggs.
- When finished coating, place the eggs back into the freezer until set — at least 10 minutes. You can enjoy them directly from the freezer or store in the refrigerator. Store leftovers in the refrigerator for up to 1-2 weeks or in the freezer for up to 1 month.
Video
Notes
*Loosely adapted from our Easy Homemade Peanut Butter Cups.
*Nutrition information is a rough estimate.
*Nutrition information is a rough estimate.
Nutrition (1 of 12 servings)
Serving: 1 peanut butter egg Calories: 131 Carbohydrates: 10 g Protein: 3.5 g Fat: 9.5 g Saturated Fat: 2.6 g Polyunsaturated Fat: 1.5 g Monounsaturated Fat: 3.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 25 mg Potassium: 99 mg Fiber: 1.8 g Sugar: 6.6 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 34 mg Iron: 0.9 mg