• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

JoyFoodSunshine

Recipes for real life.

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • YouTube

Search

  • Home
  • About
    • About Laura
    • Contact
    • Privacy Policy
    • Work With Me
  • Recipe Index
  • Moments
    • Pregnancy/Baby
      • Baby Registry List
      • Thriving Postpartum: What to Expect & Postpartum Essentials for Mom
  • Shop
    • Kitchen Tools (Must Haves)
    • Pantry Staples (Baking & Smoothie Making)
    • Food Photography Essentials
    • Baby Registry List
    • Thriving Postpartum: What to Expect & Postpartum Essentials for Mom
  • Instagram
You are here: Home / Chocolate / Vegan Peanut Butter Eggs

Vegan Peanut Butter Eggs

Last updated on September 2, 2020. Originally published March 25, 2018 9 Comments

Jump to Recipe

These homemade Vegan Peanut Butter Eggs are made with only 7 ingredients and are WAY tastier than any store-bought Easter candy! Plus they are gluten-free, dairy-free & vegan!

overhead view of 5 homemade peanut butter eggs

This post is sponsored by my friends at Crazy Richards! As Always, all opinions are my own! 

Easter is this weekend  and boy oh boy did it sneak up on me! I am usually way on top of things because it is our second favorite holiday, but that is definitely not the case this year! Well, except for one thing, I have already made a batch of these Vegan Peanut Butter Eggs and plan on making some more ASAP!

When it comes to Easter candy my #1 favorite are the milk chocolate Cadbury mini eggs {why are they so good}?! And #2 used to be Reese’s peanut butter eggs. There was something about that egg shape that just made them SO much better than normally shaped Reese’s!

Well, you all know that I prefer homemade treats than store-bought any day, so this year I set out to make our own Vegan Peanut Butter Eggs…and they did not disappoint! These beauties are made with only 7 ingredients and are gluten & dairy-free which means even your friends and family members with food allergies can enjoy them!

Side view of 4 Vegan Peanut Butter Eggs on a white plate with flowers around it without a chocolate drizzle

Why Homemade? 

I could go on and on about why we choose to make many of our favorite foods from scratch at home, but I’ll leave you with the #1 reason…because I know exactly what I am feeding my family!

I don’t like to be surprised by the ingredients in the foods we eat. I don’t want to feed my kids {or myself or my husband} artificial colors, flavors or chemicals of any kind! Even when it comes to more indulgent treats like these Vegan Peanut Butter Eggs, I like to use real, wholesome ingredients that my 7-year-old can pronounce!

Crazy Richards Peanut Butter!

That’s why I choose Crazy Richards Peanut Butter for all our baking {and sandwich making} needs. It has one ingredient: PEANUTS! Because what else needs to be in there?! Nothing that’s what! 😉 It’s smooth and creamy texture makes these Vegan Peanut Butter Eggs totally irresistible with amazing peanut butter flavor!

Side view of a hand holding a spoon drizzling chocolate on top of 8 vegan peanut butter eggs arrange din a circle on a marble surface with flowers in the background

What you will need to make these  Vegan Peanut Butter Eggs!

Besides the ingredients, there are a few items that will ensure your egg-making success!

1. Silicone Egg Molds.

I looked at dozens of silicone egg molds before choosing this one.  The eggs are the perfect size {as opposed to crazy large or super small}! They also are easy to remove and come out shiny and smooth!

2. Baking sheet. 

Putting the mold on a baking sheet makes it easy to transport it to and from the freezer!

3. Measuring Spoons. 

I recommend measuring out each step and not “eyeballing” it in this recipe. For example, the outer shell needs 1/2 TBS of chocolate, using more would result in an overly thick outer coating, using less would yield a thin coating that wouldn’t hold up!

4. A Small Paint Brush.

 I actually use paint brushes a lot in the kitchen, especially when making candy! After measuring the chocolate into the molds I paint it up the sides and around the bottom of each well, then go back and do it again to ensure a nice thick coat!

Overhead view of 8 Vegan Peanut Butter Eggs arranged in a circle after they have just been drizzled with chocolate next to a jar of Crazy Richards peanut butter

How to make Vegan Peanut Butter Eggs

Here are a few tips to ensure your egg-making success!

  1. Be prepared. Have all the ingredients and equipment set out before you begin!
  2. Work quickly. You will need to work quickly, especially when it’s time to pour melted chocolate on top of frozen peanut butter filling because the chocolate will set very quickly once it hits the cold filling. Smooth the chocolate out with the back of your measuring spoon immediately after scooping it onto the frozen filling. Do not move on to the next egg until you are finished!
  3. Don’t rush it. Before removing the eggs from the mold make sure they are completely set so they hold together during the removal process!
  4. Storage/serving. These eggs can be stored at room temperature or in the refrigerator and can be served chilled or at room temperature!

Frontal view of 7 Vegan Peanut Butter Eggs with one cut into half with the inside peanut butter filling facing the camera

 Vegan Peanut Butter Eggs: Substitutions

Here is a list of possible substitutions that could be made in this recipe. As always, I recommend making it exactly as written for the best results!

  • Coconut oil. Butter or ghee can be used in place of coconut oil!
  • Powdered sugar. If you’re looking for a refined sugar free option you can always make your own powdered sugar using this recipe.
  • Almond milk. Any non-dairy milk works great in this recipe (almond and coconut are my favorites)! If you don’t mind dairy then regular milk, cream and half-and-half are all great choices too!
  • Bittersweet chocolate chips. Choose your favorite chocolate variety that complies with your dietary needs!

Close-up overhead view of the inside one vegan peanut butter egg cut in half. The halves are resting on 4 other uncut vegan peanut butter eggs

IF YOU MAKE SOMETHING FROM JOYFOODSUNSHINE I WOULD LOVE TO SEE YOUR CREATIONS! DON’T FORGET TO RATE THIS RECIPE AND LEAVE A COMMENT BELOW! ALSO, FOLLOW ALONG WITH ME ON INSTAGRAM, PINTEREST, FACEBOOK, YOUTUBE AND  TWITTER FOR MORE RECIPE INSPIRATION AND A GLIMPSE INTO OUR EVERYDAY LIFE!

Homemade Vegan Peanut Butter Eggs

Laura
These homemade vegan peanut butter eggs contain only 7 ingredients and are super easy to make! They would make a great addition to any Easter basket! Plus they are gluten-free, dairy-free & vegan!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr 15 mins
Chilling 1 hr 15 mins
Total Time 1 hr 25 mins
Course Dessert
Cuisine American
Servings 12 Eggs
Calories 266 kcal

Ingredients
 
 

Peanut Butter Filling:

  • ½ cup creamy peanut butter
  • ¼ cup coconut oil softened/melted
  • ½ tsp pure vanilla extract
  • ¼ tsp sea salt
  • 1 cup powdered sugar
  • 1-2 TBS almond milk

Chocolate Coating:

  • 1 cup bittersweet chocolate chips or chopped chocolate
  • 1 TBS peanut butter

Instructions
 

  • Make the Chocolate Coating:
  • Melt chocolate and peanut butter together in the microwave or over a double boiler, stirring occasionally, until smooth.
  • Put silicone egg mold on a baking sheet (for easy transportation).
  • Put ½ TBS of the melted chocolate/peanut butter mixture into the well of a silicone egg mold. Use a small paintbrush to paint the chocolate up the sides of the egg-shaped well until it is evenly coated.
  • Continue until all the cavities are filled. Set the rest of the mixture aside for later.
  • Go back to the first well that was filled and re-paint the chocolate that settled on the bottom around the sides. Do this with every well
  • Put the egg mold on the baking sheet in the freezer to harden.
  • Make the Peanut Butter Filling:
  • Mix creamy peanut butter and softened/melted coconut oil together until smooth, either by hand or in a standing mixer or with a hand-held mixer. (NOTE: If you are using a peanut butter that is solid at room temperature, I recommend gently warming it in the microwave until it softens a little bit so it’s easier to mix).
  • Add vanilla and sea salt and mix to combine.
  • Add powdered sugar and stir/beat until combined and there are no lumps.
  • Add 1 TBS almond milk and stir until combined. If mixture is too thick to spread, add an extra TBS almond milk.
  • Putting It Together:
  • Remove the mold (with hardened chocolate) from the freezer.
  • Fill each mold with ½ to 1 TBS peanut butter filling, making sure to leave a little room at the top for the rest of the chocolate.
  • Once all the eggs are filled, return the mold to the freezer to harden for 15 minutes.
  • Once peanut butter filing is hardened, remove the molds from the freezer.
  • Scoop ½ TBS of the melted chocolate/peanut butter mixture (you may need to re-warm it slightly so it is spreadable) over each egg, immediately spreading it out to cover all the filling and connect with the sides of the egg. You will need to work quickly at this step, because the chocolate will set very quickly since the filling is frozen.
  • Once all the eggs are coated with chocolate, place them in the freezer to harden.
  • Once fully hardened (about 1 hour), remove each egg carefully from the mold and decorate as you wish! I just drizzled some extra chocolate/peanut butter topping on mine, but the sky’s the limit!
  • Store in an airtight container in the refrigerator.
  • To serve: serve cold or at room temperature!

Nutrition

Calories: 266kcalCarbohydrates: 25.8gProtein: 4.8gFat: 17.9gPotassium: 63.2mgFiber: 2.3gSugar: 21.8gIron: 0.9mg
Keyword easter dessert, homemade peanut butter eggs, Homemade Vegan Peanut Butter Eggs, peanut butter eggs recipe
Tried this recipe?Let us know how it was!

Overhead view of 8 Vegan Peanut Butter Eggs arranged in a circle with one in the middle on a white plate surrounded by flowers and next to a jar of Crazy Richards peanut butter.

You might also like:

Chocolate Crinkle Cookies
Whole Wheat Pizza Dough
Healthy Fruit Salsa & Cinnamon Chips

Filed Under: Chocolate, Dairy-free, Dessert, Gluten-Free, Homemade Holidays, Peanut Butter, Recipes, Vegan Tagged With: dessert, easter, gluten free, peanut butter, vegan

Did you make this recipe?

Leave a comment and review below, then take a picture and tag @joyfoodsunshine #joyfoodsunshine on Instagram so I can see it! Sign up here to receive weekly e-mails!

Previous Post: « Healthy No-Bake Chocolate Peanut Butter Easter Nest Cookies
Next Post: Healthy Peanut Butter Rice Crispy Treats »

Reader Interactions

Comments

  1. Patty

    March 19, 2019 at 11:36 am

    Which egg mold are you using here?

    Reply
    • Jen

      April 13, 2019 at 6:47 am

      I’d love to know which mold you’re using too 🙂 I think you meant to link to your mold in your description paragraph.

      Reply
      • Laura

        April 13, 2019 at 7:15 am

        Hey Ladies! I use this mold: 8-Cavity Silicone Egg Mold. It’s the PERFECT size!

        Reply
  2. Lori

    March 15, 2019 at 5:00 am

    Hi! My daughter wants to have home made peanut butter eggs as her wedding favors. Have you ever frozen them for a few months. These look delicious! Thank you

    Reply
    • Laura

      March 15, 2019 at 10:41 am

      Hello! I don’t recommend freezing them for over a month. I’d suggest a week or two!

      Reply
  3. Tadej

    April 24, 2018 at 1:40 am

    Home-made desserts are much better that one from the store, no doubt here and these eggs look delicious.

    Reply
  4. Tais

    March 28, 2018 at 6:08 pm

    5 stars
    Hi Laura! I have a question to you that it is unrelated to these delicious eggs. Feel free to not reply to it considering you very busy schedule, but if you do have 5 free minutes, could you kindly tell me if you ever considered being a working Mum when Bethany was born? I am back to work since 2 months but I am still struggling with it. I am asking the Lord what to do, but I feel He is giving me the freedom to make a decision on my own. My baby is 7 months and a huge blessing. My work has several advantages and so many women advised me to keep working… with more than one kid the decision to stay at home is a no-brainer, but I wonder if it was ever an issue for you. Every blessing to you all, Tais Cammerer

    Reply
    • Laura

      March 29, 2018 at 6:22 am

      Hey Tais! I always have time for you! 😉 I will reply to your question via e-mail! <3

      Reply
  5. Jack @ BBQ Recipez

    March 26, 2018 at 10:39 am

    5 stars
    I have only tried peanut butter eggs a few times in my life, but I have loved them every time. While it may be challenging, I want to try making my own. These look too easy and delicious to pass up!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Laura

 

Hello I’m Laura! I am a former chemistry teacher turned wife and mom of five beautiful babies with one on the way in 2021! I’m a green smoothie addict, lover of the outdoors, and a peanut butter & nap enthusiast! Click here to read more >>

Let’s Be Friends!

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Sign Up to Receive Weekly Emails!

Popular Recipes

Spaghetti Squash Mac and Cheese

Spaghetti Squash Mac and Cheese

Chicken Noodle Soup

Homemade Pizza Sauce (Video)

Easy Homemade Pizza Sauce Recipe (5- Minutes)!

Pineapple Smoothie

Healthy Pineapple Smoothie

Chia Pudding

Chia Pudding Recipe

Pumpkin Smoothie Recipe

Copyright © 2021 JoyFoodSunshine.com
1.7Kshares
  • 231