Vegan Peanut Butter Eggs (only 4 ingredients!)
These Vegan Peanut Butter Eggs are a healthy twist on classic Reese’s eggs, made with just 4 simple ingredients: almond flour, peanut butter, maple syrup, and dark chocolate. Rich, chocolatey, naturally sweetened, and the perfect Easter dessert!
Ingredients
- ½ cup peanut butter, runny consistency
- ½ cup almond flour
- 1 tablespoon maple syrup
- ½ cup vegan chocolate chips
Instructions
- Make the peanut butter filling: Add the peanut butter, almond flour, and maple syrup to a bowl. Stir until the mixture is smooth and well-combined.
- Shape the eggs: Use a mini cookie scoop to portion 1–2 tablespoon-sized balls and place them on a parchment lined baking sheet. Use your hands to shape each into an egg shape.
- Chill until firm: Place the baking sheet in the freezer and chill for about 25 minutes, or until the peanut butter eggs are firm.
- Melt the chocolate: Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
- Coat in chocolate: Dip each peanut butter egg into the melted chocolate, using a fork to coat evenly. Let any excess chocolate drip off, then place back onto the parchment-lined baking sheet. If you have any leftover chocolate, drizzle it on top if desired.
- Finish with sea salt (optional): Sprinkle flaky sea salt over the chocolate before it sets for the perfect sweet and salty finish. Refrigerate for 15 minutes, or until the chocolate has completely set before serving. Enjoy!
Video
Notes
- Use natural peanut butter: I recommend using a runny, natural peanut butter — the only ingredients should be peanuts + salt. If your peanut butter is thick, you may need to reduce the amount of almond flour slightly. The consistency should be thick enough to hold its shape.
- Wet your hands: If the mixture is sticky, lightly wet your hands to make it easier to shape the eggs.
- Use a cookie scoop: This helps portion the filling so all your peanut butter eggs are the same size.
- Add coconut oil to the chocolate: For easier dipping, stir in 1 teaspoon of coconut oil when melting the chocolate to create a smoother, thinner consistency.
Serving: 1 peanut butter egg, Calories: 124kcal, Carbohydrates: 10g, Protein: 4g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 58mg, Potassium: 76mg, Fiber: 2g, Sugar: 6g, Calcium: 25mg, Iron: 1mg
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