Vegan Chocolate Peanut Butter Eggs!
These Vegan Chocolate Peanut Butter Eggs are a healthier take on Reese’s style peanut butter cups. I created a smooth peanut butter filling and coated it in a homemade rich dark chocolate. These chocolate eggs are vegan, gluten-free, refined sugar-free, and made with healthy whole food ingredients. They contain healthy fats and plant-based protein to keep you feeling full and satisfied.
Find directions to make these eggs both with and without a silicone egg mold.
These are so quick and simple to make and are perfect to enjoy around Easter time. They can also be formed into traditional round cups or balls and enjoyed all year round!
For more chocolate peanut butter goodness, try my Peanut Butter & Jelly Chocolate Cups or my Mini Chocolate Peanut Butter Pies!
Be sure to tag me on Instagram @livesimplyhealthy and follow along for more healthy recipes and nutrition tips. Leave a comment below and let me know what you think of the recipe!
Vegan Chocolate Peanut Butter Eggs
Ingredients
Chocolate Coating:
- 1/4 cup coconut oil melted
- 1 tablespoon smooth peanut butter melted
- 1/4 cup cocoa powder
- 2 tablespoons maple syrup
Peanut Butter Filling:
- 1/4 cup smooth peanut butter
- 1 tablespoon coconut oil melted
- 1 tablespoon coconut flour
- 1 tablespoon maple syrup
- 1 teaspoon vanilla
Instructions
Method 1: Egg Mold
- If you have a silicone egg mold, prepare the chocolate coating first by adding the melted coconut oil and peanut butter, cocoa powder, and maple syrup to a small bowl. Stir until well combined and smooth.
- Spoon small spoonfuls of the chocolate coating into each egg mold. Depending on the size of your egg molds, you will get about 12 eggs. Smooth the chocolate coating to cover the bottom of each egg mold evenly. Place the eggs in the fridge to set for at least 30 minutes.
- Meanwhile, prepare the peanut butter filling by adding the peanut butter, melted coconut oil, coconut flour, maple syrup, and vanilla in a small bowl. Stir until combined.
- Divide the peanut butter mixture into 12 balls. Drop each ball into the center of your set chocolate egg molds and press them down so they are flat and evenly distributed. Cover each flattened peanut butter egg with the remaining chocolate coating. Place in the fridge until fully set.
- Once set, remove the eggs from their silicone mold. Optionally drizzle each egg with melted chocolate or melted peanut butter.
- Store in the fridge or freezer.
Method 2: Form by Hands
- To prepare the eggs by hand, prepare the peanut butter filling first by adding the peanut butter, coconut oil, coconut flour, maple syrup, and vanilla in a small bowl. Stir until combined.
- Divide the peanut butter mixture into 12 balls. Slightly flatten each ball so it forms an egg like shape. Place the eggs on a baking tray or plate lined with parchment paper and place them in the freezer to set for at least 1 hour.
- Meanwhile, prepare the chocolate coating by adding the melted coconut oil and peanut butter, cocoa powder, and maple syrup to a small bowl. Stir until well combined and smooth.
- Dip each frozen peanut butter egg into the chocolate coating and evenly coat the eggs. Set each egg on parchment paper and place in the fridge to set for at least 1 hour.
- Optionally drizzle each egg with melted chocolate or melted peanut butter.
- Store the eggs in the fridge or freezer.
