Chocolate Peanut Butter Easter Eggs
These homemade chocolate peanut butter Easter eggs are the perfect sweet treat for spring, and a great vegan alternative to store-bought snacks. They’re simple to make, with only a few wholesome ingredients and no complicated steps.
Why You’ll Love This Recipe
- No baking required! You just mix, shape, chill, and dip your “eggs” into chocolate.
- This recipe calls for only a handful of pantry staples as ingredients, including peanut butter, almond flour, chocolate, maple syrup, and salt.
- It’s the perfect family treat. If you have kids, these are super easy and fun to make around Easter.
- You can adjust the flavors to preference, which makes these chocolate peanut butter Easter eggs even better than store-bought!
- No need to pay the “vegan tax” when you shop for treats when you can make delicious dessert at home.
Key Ingredients
- Natural peanut butter forms the creamy, nutty center of the eggs.
- Almond flour helps to thicken the filling and gives it structure.
- Maple syrup adds a little sweetness and helps bind the mixture.
- Chocolate chips create the smooth outer shell.
Hack It!
- For a nut-free version use sunflower seed butter and shredded coconut instead of the almond and peanut ingredients.
- Feel free to play with flavors. Add vanilla extract or stir in freeze dried fruit to the filling, or add some rum essence to the chocolate as you melt it.
- To decorate your chocolate peanut butter Easter eggs, you can go with a simple drizzle, or sprinkle the chocolate with something crunchy (crushed nuts), flakey (salt, coconut) or fun like sprinkles!
- If you have cake pop or candy molds, you can shape the filling however you like. You can even roll the filling into chocolate peanut butter balls and enjoy it all year around.
How to Make Chocolate Peanut Butter Easter Eggs
Step 1: In a mixing bowl, combine the peanut butter, almond flour, maple syrup, and salt.
Step 2: Mix everything together until a thick dough forms. The consistency should be firm but moldable.
Step 3: Scoop about 1 tablespoon of the mixture and shape it into egg shapes with your hands. Place the eggs on a parchment-lined plate or baking sheet and refrigerate for about 30 minutes, or until firm.
Step 4: In a microwave-safe bowl, combine the chocolate chips and oil. Microwave in 20–30 second intervals, stirring between each, until the chocolate is melted and smooth. Alternatively, use a double boiler.
Step 5: Using a fork, dip each chilled egg into the melted chocolate, allowing the excess to drip off. Place the coated eggs back onto the parchment-lined tray.
Step 6: At the end, you can also drizzle more chocolate or decorate your eggs in your own way.
Frequently Asked Questions
Keep in an airtight container in the refrigerator for up to 4 days.
Sure thing! Cashew or almond butter works too.
Yes, as long as you chop it finely so it melts evenly.
Yes, none of the ingredients contain wheat or gluten.
More Plant Based Sweet Treats
- Deviled Strawberries
- Healthy Homemade Ice Cream Bars
- Banana Donut Holes
- Nut and Seed Energy Bars
- Vegan Frozen S’mores
See, these chocolate peanut butter Easter eggs is exactly the kind of recipe you’ll find in my cookbooks. It’s beginner-friendly, relatively accessible, and fully plant-based! Your tastebuds will thank you.
The Recipe: Chocolate Peanut Butter Easter Eggs
Ingredients
- ½ cup peanut butter, natural
- ½ cup almond flour
- 3 tbsp maple syrup
- ½ tsp salt
For the "eggshell"
- 1 cup chocolate chips, dark, vegan
- 1 tsp coconut oil
Equipment
- Microwave safe bowl
Instructions
- In a mixing bowl, combine the peanut butter, almond flour, maple syrup, and salt. Mix until a thick dough forms.
- Scoop about 1 tablespoon of the mixture and shape it into egg shapes with your hands. Place the eggs on a parchment-lined plate or baking sheet.
- Transfer the shaped eggs to the refrigerator and chill for about 30 minutes, or until firm.
- In a microwave-safe bowl, combine the chocolate chips and oil. Microwave in 20–30 second intervals, stirring between each, until the chocolate is melted and smooth. Alternatively, use a double boiler.
- Using a fork, dip each chilled egg into the melted chocolate, allowing the excess to drip off. Place the coated eggs back onto the parchment-lined tray. At the end, you can also drizzle more chocolate in a design on the surface of the eggs.
- Refrigerate for about 1 hour, or until the chocolate coating is fully set. Store in an airtight container in the refrigerator for up to 4 days.
Notes
- For a nut-free version use sunflower seed butter and shredded coconut instead of the almond and peanut ingredients.
- Feel free to play with flavors. Add vanilla extract or stir in freeze dried fruit to the filling, or add some rum essence to the chocolate as you melt it.
- To decorate your chocolate peanut butter Easter eggs, you can go with a simple drizzle, or sprinkle the chocolate with something crunchy (crushed nuts), flakey (salt, coconut) or fun like sprinkles!
- If you have cake pop or candy molds, you can shape the filling however you like. You can even roll the filling into chocolate peanut butter balls and enjoy it all year around.