These Vegan Easter Peanut Butter Eggs are super easy, only require 5 simple ingredients and are refined sugar free.
Jump to:
Why you will love this recipe
- Vegan: There is absolutely no dairy in these Vegan Easter Peanut Butter Eggs and you will never notice I promise. They are so rich and indulgent, they just melt in your mouth.
- Refined sugar free: No sugar added to these Vegan Easter Peanut Butter Eggs, I used pure maple syrup to sweeten the peanut butter a little bit and they are just perfect.
- Easy: These peanut butter eggs are so easy to make, they don't take much effort pretty much just mixing some peanut butter with oat flour and maple syrup, freezing them into egg shapes and then dipping them in chocolate and freeze again to set.
- Freezer: I love to make extra and keep them in the freezer, they will last about 3 months in the freezer in a freezer bag or container.
I absolutely love no bake candies especially when they are made healthy, below are a few of my other favorite no bake vegan treats I know you will love:
Ingredients
Be sure to take a look at the recipe card below for a full list of ingredients and quantities to make these Vegan Easter Peanut Butter Eggs.
- Chocolate: To keep these refined sugar free you will need to use Hu Chocolate or Just Date chocolate. I like those two brands and I also like Enjoy Life especially for the white chocolate which I have not found in a refined sugar free option yet, so white chocolate would not be refined sugar free.
- Peanut Butter: I used natural runny peanut butter, you can use any nut or seed butter you like in these Vegan Easter Peanut Butter Eggs.
- Coconut Oil: This is optional but highly recommended, It does leave a little flavor but it helps the chocolate dipping process be much more smooth. You can use refined coconut oil if you don't like the hint of flavor or you can skip it but dipping will be a little be stickier.
- Oats: I processed old fashioned rolled oats into oat flour for these Vegan Easter Peanut Butter Eggs.
Variations
- Chocolate: Use white or dark chocolate, either works great.
- Cocoa Powder: You can make these Vegan Easter Peanut Butter Eggs extra chocolaty by adding 1 tablespoon of cocoa powder to the peanut butter mixture to make it like brownie peanut butter eggs.
- Coconut: Add 1-2 tablespoons of coconut to the peanut butter mixture to make these Vegan Easter Peanut Butter Eggs into coconut peanut butter eggs.
How to make Vegan Easter Peanut Butter Eggs:
Prep: In a blender add the oats and process into flour. Line a baking sheet with parchment paper.
Step 1: In a bowl add the peanut butter and maple syrup and mix.
Step 2: Next add the oat flour and mix together.
Step 3: Next shape them into little egg shapes about 1 tablespoon sized anyplace on the lined baking sheet. Place in the freezer to get hard for about 10 minutes.
Step 4: Melt the chocolate with the coconut oil in the microwave in 15 second intervals. (I used 1 teaspoon coconut oil for ½ cup dark chocolate and 1 teaspoon coconut oil for ½ cup white chocolate).
Step 5: Remove the eggs from the freezer and dip them in the chocolate, (decorate with sprinkles if desired) place back on the baking sheet and in the freezer for about 5 minutes to set.
Step 6: Then store in the fridge up to 1 week or freezer up to 3 months.
Expert Tips
- Freeze fully: Let the peanut butter eggs freeze fully before dipping them in the chocolate. The white chocolate you need to work quickly because unlike the regular chocolate the white chocolate starts to harden then you start dipping the eggs in it.
- Make ahead: You can absolutely make these Vegan Easter Peanut Butter Eggs in advance and store them in the freezer, take them out the night before serving and place in the fridge.
More No Bake Vegan Recipes
Vegan Easter Peanut Butter Eggs
Ingredients
- 1 cup vegan chocolate (I used ½ cup white and ½ cup regular)
- 2 teaspoons coconut oil (optional see notes)
- 1 cup peanut butter (natural runny)
- ¼ cup pure maple syrup
- ⅔ cup old fashioned rolled oats (process into flour)
Instructions
- In a blender add the oats and process into flour. Line a baking sheet with parchment paper.
- In a bowl add the peanut butter and maple syrup and mix. Next add the oat flour and mix together.
- Next shape them into little egg shapes about 1 tablespoon sized anyplace on the lined baking sheet. Place in the freezer to get hard for about 10 minutes.
- Melt the chocolate with the coconut oil in the microwave in 15 second intervals. (I used 1 teaspoon coconut oil for ½ cup dark chocolate and 1 teaspoon coconut oil for ½ cup white chocolate).
- Remove the eggs from the freezer and dip them in the chocolate, (decorate with sprinkles if desired) place back on the baking sheet and in the freezer for about 5 minutes to set, then store in the fridge up to 1 week or freezer up to 3 months.
Leave a Reply