Description
Delicious and easy vegan peanut butter eggs made with just 4 simple ingredients. These healthy, gluten-free, and low-sugar treats feature a creamy peanut butter center coated in rich dark chocolate. Perfect as a no-bake snack or dessert, they are naturally low carb and can be enjoyed guilt-free by those following vegan and gluten-free diets.
Ingredients
Peanut Butter Egg Mixture
- ⅔ cup natural drippy peanut butter (just peanuts & salt)
- 1 tablespoon pure maple syrup
- 2-3 tablespoons coconut flour (start with 2 and add more if necessary)
Chocolate Coating
- 3.5 ounces 72% dark chocolate bar, vegan if desired
- Optional: Coarse sea salt for sprinkling on top
Instructions
- Prepare Peanut Butter Mixture: In a medium bowl, combine the natural peanut butter, pure maple syrup, and 2 tablespoons of coconut flour. Mix until smooth and sticky like a wet cookie dough. If mixture feels too soft or runny, add an additional tablespoon of coconut flour or refrigerate for 10-20 minutes to help firm it up as the coconut flour absorbs moisture.
- Form the Eggs: Using a tablespoon or cookie scoop, portion out the peanut butter mixture onto a parchment-lined baking sheet, creating 8 egg-shaped dollops. Slightly flatten and shape each into an egg form with your fingertips. Place the baking sheet in the freezer for 20 minutes to 1 hour to firm up, which will make dipping easier.
- Melt the Chocolate: Slowly melt the dark chocolate bar in a small saucepan over very low heat, stirring frequently to prevent burning. Transfer the melted chocolate to a small warm bowl, ensuring it is room temperature or slightly warm to avoid melting the peanut butter eggs when dipping.
- Dip the Eggs in Chocolate: Using a fork, quickly dip each frozen peanut butter egg into the melted chocolate, coating it evenly. Return the coated eggs to the parchment-lined baking sheet. Optionally, sprinkle with coarse sea salt for added flavor. Drizzle any leftover chocolate over the eggs for decorative effect.
- Set and Store: Immediately place the chocolate-coated eggs back in the freezer for 30 minutes to 1 hour or until the chocolate hardens. Once solid, store the eggs in an airtight container in the fridge or freezer until ready to enjoy.
Notes
- For a paleo version, substitute peanut butter with all-natural cashew or almond butter without added ingredients.
- Store these vegan Reese’s eggs in the freezer using a freezer-safe bag or container; they keep well for up to 3 months.
- If coconut flour is unavailable, almond flour can be used but expect to use 1/4 to 1/3 cup to achieve the right consistency.
- Before eating, allow the eggs to sit at room temperature for a few minutes or refrigerate briefly for a softer texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
