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)
- 1/2 cup raw buckwheat groats
- 1/2 cup creamy peanut butter*
- 2 tablespoons pure maple syrup
- 1/8 teaspoon fine grain sea salt
- 1/2 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 1/2-2 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)
- 1/2 cup plus 2 tablespoons creamy peanut butter*
- 3/4 cup almond meal or almond flour*
- 3 to 4 tablespoons pure maple syrup, to taste
- Pinch fine grain sea salt
- 3/4 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.