Easy Vegan Peanut Butter Eggs

Peanut butter eggs are an Easter must-have! We set out this year to create a vegan recipe that was just as easy to make as the originals and tasted just as good! We’re pretty sure we did a great job, but you can be the judge.

Simple methods (no food processor! Six ingredients and a sweet and salty filling of peanut butter with a thin and melt-in-your-mouth chocolate coating. Get ready to be nostalgic. Make some candy!

How to Make Peanut Butter Eggs

The filling of these Reese’s Peanut Butter Eggs is also sweet and salty! How do we do it? How do we make it?

Mix everything in a large bowl until you have a thick, cookie-like mixture. The mixture is now ready to be shaped into ovals and placed in the freezer to harden.

Next, it’s time to add the chocolate coating. We melt the chocolate chips in coconut oil, which gives it a more melt-in-your-mouth texture.


Almond flour 2/3 cup

Peanut butter, creamy and drippy, 1/3 cup

Maple syrup, 2 1/2 tbsp

1/8 tsp of sea salt

Half cup semi-sweet chips (as needed, vegan/dairy free as required // We like to enjoy life).

Coconut oil, 1 tsp


Line a small plate or baking sheet with parchment paper. Set aside.

Add almond flour, peanut butter, maple syrup, and sea salt to a small bowl. Mix thoroughly with a spoon or spatula. Add more almond flour if it is too sticky to handle. Add more peanut butter if it seems to be too dry.

Roll the filling between your palms to make an oval using a tablespoon-sized measuring teaspoon. It will become an egg-shaped shape if you flatten it a little. Place the egg-shaped dough on a baking sheet or plate lined with parchment paper. Repeat the process with the rest of your dough.

Place the baking sheet/plate into the freezer for 15 minutes.

Place the coconut oil and chocolate chips into a small bowl that can be microwaved (smaller is better, so you can dip the eggs easier) and heat in 30-second intervals. Stir between each one to avoid burning. Continue until the mixture is smooth and melted. On the stovetop, you can melt chocolate and coconut oil by placing them in a glass or metal dish and placing it carefully over a saucepan with a simmering liquid of 1 inch. Stir until melted. Set aside.

Once the peanut butter is solidified, remove the egg from the freezer. Use a fork and dip it into the melted chocolate, coating it evenly. The excess chocolate should be shaken off, and the egg should be placed back on the baking sheet. Repeat the process with all of the eggs.

Place the eggs in the freezer for at least 10 minutes after coating. They can be eaten straight from the freezer or stored in the fridge. You can store leftovers for up to 1-2 weeks in the refrigerator or up to one month in the freezer.

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