These vegan peanut butter cup eggs are reminiscent of Reese's eggs only plant-based and toting a few nutritional perks as well. Perfect for Easter celebrations or just because. But be warned: You may want to double the batch. They go fast! Note: This recipe was originally published on April 11, 2014. The post has since been updated with new photos and helpful tips. The original recipe is the same, and I've also included a new version using almond flour!
Peanut butter eggs don't really need an introduction, do they? By now, most of us have come to the conclusion that chocolate + peanut butter = delicious. Especially when formed into the shape of an egg.
Why? I don't know. 🤷🏻♀️ But something about it tastes even better than its cup-shaped predecessor.
If you google "peanut butter eggs," you'll find hundreds, if not thousands, of creative recipes with interesting twists and turns.
I can't promise anything too groundbreaking here, but I couldn't resist adding my own chocolate-covered, peanut-butter-filled two cents into the mix.
These peanut butter eggs are different than others simply because of their added nutritional boost.
Instead of using powdered sugar to thicken the peanut butter filling, you'll use either buckwheat flour or almond meal/flour. Both of which offer a vitamin, mineral, and fiber boost to these delectable sweets.
(If you'd like a refresher on the benefits of buckwheat groats, be sure to check out this recipe.)
Instead of powdered sugar, the peanut butter eggs garner their sweetness from pure maple syrup.
If you want to really take the superfood powers through the roof, you can even add a tablespoon of maca powder—a nutty, energizing, hormone-balancing adaptogenic root-based powder.
How to Make Vegan Peanut Butter Eggs
To make these peanut butter eggs, you'll start by mixing together peanut butter (see recipe notes for a nut-free option), buckwheat flour or almond flour, pure maple syrup, and a pinch of sea salt.
The mixture will take on the texture of a soft but shapeable dough.
Scoop out about a tablespoon+ of the peanut butter "dough" and form into an egg-like shape. No need for perfection here. The goal is simply to end up with something that looks about like an oval.
Transfer the peanut butter egg to a lined baking sheet. Then, repeat with the remaining dough.
In total, you should have 10–14 eggs, depending on whether you follow the original buckwheat recipe or the new almond flour recipe.
Transfer the pan to the freezer for about 25 minutes to chill and firm the eggs.
Prepare the chocolate coating when there's about 10 minutes of chill time remaining on the clock.
In either a double boiler or the microwave, melt dairy free chocolate chips and a bit of coconut oil until smooth and glossy.
The coconut oil helps thin the chocolate to a texture that more easily coats the eggs, but you can omit it in a pinch. Just know that you'll likely need more chocolate than you would otherwise.
When your peanut butter eggs are thoroughly chilled, dunk them, one at a time, into the chocolate coating. It helps to use a spoon to dump the chocolate over top. Shake off any excess chocolate and return the coated eggs to the pan.
If you're feeling extra festive (like Sloane was and always is), add sprinkles or other decorative bits to the eggs before the chocolate begins to set.
Once you've finished coating the peanut butter eggs, return the pan to the freezer for another 15-ish minutes to set the chocolate coating.
Once the chocolate layer has set, it's time to enjoy.
Store the eggs in either the refrigerator or freezer and take them out just before serving. This helps keep the chocolate firm, set, and pretty.
I hope you love this recipe as much as I do! 💗 If you make these vegan peanut butter cup eggs, let me know! Leave a comment, rate the recipe, and don’t forget to tag a photo #blissfulbasil on Instagram.
Vegan Superfood Peanut Butter Eggs (Original Recipe)
- ½ cup raw buckwheat groats
- ½ cup creamy peanut butter*
- 2 tablespoons pure maple syrup
- ⅛ teaspoon fine grain sea salt
- ½ cup dark chocolate chips
- 1 teaspoon virgin coconut oil
- Add buckwheat groats to a food processor. Process for 3-4 minutes or until ground into a fine flour.
- Line a small baking sheet with parchment paper.
- Add ground buckwheat, peanut butter, maple syrup, and salt to a bowl. Stir together until incorporated.
- Take 1 ½-2 tablespoons of the mixture and shape into an "egg" in your palms. Place on the lined baking sheet. Repeat with remaining mixture (you should have about 10 eggs). Place the eggs in the freezer for 25 minutes to set.
- While the eggs are in the freezer, add the chocolate and coconut oil to a medium, heat-safe bowl and melt over a double-boiler or in the microwave.
- Remove the eggs from the freezer, and dip them, one at a time, into the chocolate mixture and return each to the baking pan.
- Pop the pan back in the freezer for 20 minutes or until the chocolate coating is set.
- Store eggs in the freezer for up to 1 month or in the refrigerator for up to 1 week.
Vegan Peanut Butter Cup Eggs (New Recipe)
- ½ cup plus 2 tablespoons creamy peanut butter*
- ¾ cup almond meal or almond flour*
- 3 to 4 tablespoons pure maple syrup, to taste
- Pinch fine grain sea salt
- ¾ cup dark chocolate chips
- 1 tablespoon virgin coconut oil
- Line a small baking sheet with parchment paper.
- In a large mixing bowl, stir together the peanut butter, almond flour, maple syrup, and salt until incorporated.
- Scoop out a heaping tablespoon of the mixture and shape into an "egg" in your hands. Place on the lined baking sheet. Repeat with the remaining mixture. You should have about 14 eggs. Transfer the baking sheet to the freezer for 25 minutes to allow the eggs to chill and firm.
- When the eggs have about 10 minutes of chill time left, prepare the chocolate. In a double boiler or in the microwave, melt the chocolate chips and coconut oil until smooth and glossy. If you're melting in the microwave, heat in just 10 to 15 second increments, stop, stir, and repeat until smooth and glossy.
- Remove the eggs from the freezer. One at a time, use a fork to lower each egg into the chocolate, spooning chocolate over top to coat. Gently shake off excess chocolate. Return to the lined pan. Repeat with all eggs. Be sure to work speedily so that the eggs don't soften too much.
- Once all the eggs have been coated, return the pan to the freezer for 15 minutes, or until the chocolate has set.
- Store the eggs in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month.
Kaylee @ Lemons and Basil says
These look so good Ashley! And great minds must think alike because I just picked up the ingredients last night to make something very similar! The Reese's eggs are my husbands favorites and I can't wait to make a healthier version of them.
Thanks, Kaylee! Yes, great minds do think alike! I hope your healthy remix turns out well -- it's hard to take a wrong turn when you have chocolate and peanut butter in one recipe!
Baby June says
How creative! If it has a superfood in it, it is healthy enough for breakfast right? :)
Absolutely you can enjoy these for breakfast! Breakfast rules were made to be broken :)
Karissa @ Vegan À La Mode says
Okay you said there was "nothing groundbreaking" about this recipe but I beg to differ! Last year, when I wanted vegan peanut butter eggs I could only find recipes that used powdered sugar. But you are genius enough to grind up buckwheat groats and use that as the thickener! Seriously, that is the best idea and I cannot wait to try this :)
You're so sweet, Karissa! I'm totally blushing over here. I agree, it seems like most vegan pb eggs have powdered sugar or sugar-free powdered sugar, so I figured it might be worth a shot to attempt a recipe without added sugar/chemicals. Thankfully, the peanut-butter-egg stars seemed to have aligned, because these turned out better than expected. I hope you enjoy them, and thanks for your kind words!
On another note, I just popped over to your blog, and it's fantastic! Love what you're doing and your blog name is awesome. So creative and catchy!
The Vegan 8 says
These look so good!! This is nearly identical to my recipe I created for creating a raw butterfinger! Haha! I used superfood mulberries and it is mind blowing how well it worked since mulberries are so naturally sweet. They became the healthiest butterfinger recipe ever ! And this looks like the healthiest peanut butter egg ever! :)
I just checked your recipe out and it looks amazing. I never would have thought to use mulberries, and I had no idea they became crunchy when refrigerated. Such a smart way to make healthy butterfingers!
The Vegan 8 says
Thank you so much! Yes, and amazingly, they taste just like a butterfinger, it is magic, haha! :)
Do you think rolled oats could replace the buckwheat? Or do you feel buckwheat is necessary to achieve the right flavor and consistency?
Hi Kris! I haven't tried it yet but I definitely think you could substitute rolled oats (processes into a flour in the same way) for the buckwheat groats. You'll lose some nutrients and the texture might be slightly different but it should work well! I'd love to hear how it goes if you try it!
These were really good! I ended up having to add three tablespoons of almond milk because my dough was too crumbly. I also made peanut butter balls/Buckeyes instead of eggs. Awesome recipe!
I'm so glad you enjoyed them, Caitlyn! Thanks for your note about adding almond milk -- I'm guessing different peanut butters set up differently depending on how much moisture/oil they contain, so it's great to know that adding a splash of almond milk does the trick. And peanut butter buckeyes?! Best idea ever! Having gone to undergrad in Ohio, buckeyes have a special place in my heart!
I just tried this recipe and it's really great! I doubled everything & made ball shapes instead of eggs, and it came out fabulously - even the amount of chocolate was just right, no extra. Thank you so much for the recipe! It will be replacing my previous pb ball recipe where I used graham crackers to add texture to the pb mixture & stevia to add sweetness. The buckwheat groats are a great & healthier option & added a nice texture. Thanks again - this is the first recipe I've tried from your blog & I look forward to trying more!
Hi, Liz! I'm so happy to hear that you're enjoying the recipe! Also so glad that the amount of chocolate was just right; it's always frustrating when there is too little or too much. Thanks for taking the time to share your feedback; I really appreciate it.
Wow! My boyfriend and I just had one straight out of the fridge, these are REALLY GOOD!!! I'll have to remember although they are snack size & nutritious, I'm guessing they are roughly 150 calories a pc : )
Can i just use buckwheat flour?
Hi, Adina! If it's raw buckwheat flour, that should work just fine; however, most buckwheat flour is made from toasted buckwheat (i.e., kasha), and that won't work (will impart an intense earthy flavor).
Wow these look so delicious. What a lovely way to celebrate:)
Thanks, Mary! Hope you're having a nice celebration. :)