These homemade Vegan Peanut Butter Eggs are to die for! With a creamy peanut butter center and a rich chocolate coating, they make the best Easter treat.
If you love peanut butter and chocolate as much as I do, go make my Peanut Butter Chocolate Bars, Peanut Butter Cups, Chocolate Peanut Butter Cake and Peanut Butter Balls.
I don’t know about you, but every time I see those Reese’s peanut butter eggs in the store, I get a craving for them! Unfortunately, they contain dairy which I don’t eat.
Luckily, they are easy to make at home and to my delight, they taste BETTER than the store bought candies! This Easter season I’m making peanut butter eggs on repeat. Want to join me?
All you have to do is mix up the peanut butter middle, freeze, dip in chocolate and enjoy!
Frequently asked questions
No, don’t use natural peanut butter in this recipe. By natural, I mean the kind you have to stir. You want no-stir creamy peanut butter to make these candies.
Sure! I haven’t tried it, but I bet sunflower seed butter or almond butter would work quite well.
If you can find oat milk chocolate chips or bars, use them! I know Lindt just came out with oat milk chocolate bars, and even Trader Joe’s carries one.
Keep leftover peanut butter eggs in a covered container in the refrigerator for 2 weeks, or freeze for longer. They are delicious straight out of the freezer, in my opinion!
Looking for more vegan Easter treats?
- Vegan Carrot Cake
- Vegan Millionaire Shortbread
- Vegan Pistachio Cake
- Vegan Hummingbird Cake
- Strawberry Rolls
- Vegan Coconut Cake
Vegan Peanut Butter Eggs
Ingredients
- 1 cup creamy peanut butter not the natural kind
- 5 tablespoons vegan butter softened
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 2 cups powdered sugar
- 12 ounces vegan chocolate chips
- 1 tablespoon vegetable oil or coconut oil
Instructions
- Line a large baking sheet with parchment paper.
- In a large bowl of a stand mixer (or with a handheld mixer) beat the peanut butter and softened butter together until creamy and smooth, 2-3 minutes.
- Now add the vanilla, salt and powdered sugar, 1/2 cup at a time, until it's all incorporated. The mixture will be thick and a little soft and crumbly. If needed, use your hands to get it all mixed together.
- Scoop 1.5 tablespoons of the mixture, roll into balls, then use your hands to form egg shapes. Flatten slightly and place on the prepared pan. Transfer the pan to the freezer for 30 minutes.
- When the 30 minutes is almost up, place the chocolate chips and oil in a microwave safe dish (I like to use a large glass measuring cup or bowl for easy dipping). Microwave in 30 second increments, stirring in between, until it's completely melted and smooth.
- Remove the pan from the freezer. One at a time, dip the eggs into the chocolate and carefully lift them out using a fork. Tap the fork gently on the side of the bowl to release any excess chocolate. Use a second fork to help you gently slide the chocolate covered egg back onto the pan.
- If the peanut butter eggs start to get soft and warm, return them to the freezer for a few minutes before dipping.
- Place the chocolate covered eggs in the refrigerator until the chocolate has set. Now they're ready to enjoy!
- Store peanut butter eggs in a covered container in the refrigerator for 2 weeks. I layer them between wax paper so they don't stick to each other. You can also freeze them for longer.
Notes
- I made my eggs pretty big. You can make smaller ones if you want.
- Do not use the natural peanut butter that you have to stir, it won’t work well in this recipe.
- For milk chocolate eggs, use vegan milk chocolate if you can find it. There are more and more options available all the time.
These peanut butter eggs really blew me away! They were so easy to make and I could not believe how much they tasted just like a reese’s, except even better than any store bought candy. My family ate all of them in about two days!! Thanks, Nora. This is another winning recipe for sure.
You are welcome! We sure do love these in our family as well! Thank you for sharing your wonderful review and encouraging feedback! Wishing you lots of happy cooking!
This looks awesome! What kind of peanut butter do you recommend we use? The only one(s) we buy are the natural kind. Thanks!!
I haven’t tried this recipe with natural peanut butter (that you have to mix), and I don’t think it will work that well, but you could try it. I usually use Trader Joe’s creamy peanut butter that has a little oil added, the no stir one. Hope that helps!
You’ve done it again — what a fun, easy recipe! I wasn’t sure it would come together at first, but it definitely did! A yummy and delightful homemade treat! Thank you!!!
PS: I used Trader Joe’s semi-sweet chocolate chips and it worked perfectly!
I’m so thrilled the eggs turned out great for you! We love them! Thanks for sharing your wonderful comments!
As a true former Reese’s lover, I thank you for this exceptional recipe that actually tastes like a Reese’s egg. Everyone knows the eggs are the best because you get more peanut butter to chocolate ratio. Seriously sooo good! Thank you for another great recipe Nora.
You are welcome, Kate! I LOVE these as well! I appreciate your amazing review and feedback! Thank you!
These look yummy! I would like to try this recipe… what chocolate did you use please? I would need to use sunbutter due to peanut allergy. Which sunbutter do you suggest?
I don’t have a particular brand of sunflower seed butter that I use. Any should work pretty well! I have used Endangered Species Oat milk Chocolate Chips but mostly I use Kirkland brand from Costco. Any vegan friendly chocolate chips work.
I notice the recipe calls for salt, however I don’t see it mentioned anywhere in the instructions. Where would we incorporate the salt when making these?
Sorry about that Anna, you add the salt with the vanilla and powdered sugar. I’ve updated the instructions to reflect this. Hope you enjoy them!