Vegan Peanut Butter Eggs

These homemade vegan peanut butter eggs are made with 7 ingredients and are more delicious than store-bought Easter candy! Plus they are gluten-free, dairy-free & vegan!

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, so I created these Vegan Peanut Butter Eggs. They 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.

Equipment to make Vegan Peanut Butter Eggs!

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

• 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!
• Baking sheet. Putting the mold on a baking sheet makes it easy to transport it to and from the freezer!
• Measuring Spoons. I recommend measuring out each step and not "eyeballing" it in this recipe. For example, the outer shell needs ½ 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!
• 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!

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. Store/freeze. These eggs can be stored at room temperature for 3 days, in the refrigerator for 2 weeks, or in the freezer for 2 months.
5. Serve. They can be served chilled or at room temperature!

 Vegan Peanut Butter Eggs: Ingredients & 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. Any type of chocolate works, use a dairy-free chocolate to keep them vegan. Or you can use milk, dark, white, etc.

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Homemade Vegan Peanut Butter Eggs

Laura

These homemade vegan peanut butter eggs are made with 7 ingredients and are more delicious than store-bought Easter candy! Plus they are gluten-free, dairy-free & vegan!

5 from 3 votes

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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

 

US CustomaryMetric

 

1x2x3x

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!

Notes

Ingredient Substitutions

• 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. Any type of chocolate works, use a dairy-free chocolate to keep them vegan. Or you can use milk, dark, white, etc.

Store/freeze

These eggs can be stored at room temperature for 3 days, in the refrigerator for 2 weeks, or in the freezer for 2 months.

Nutrition

Serving: 1eggCalories: 266kcalCarbohydrates: 25.8gProtein: 4.8gFat: 17.9gPotassium: 63.2mgFiber: 2.3gSugar: 21.8gIron: 0.9mg

Tried this recipe?Let us know how it was!

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