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Simple Vegan Peanut Butter Eggs (Reese’s Dupe!)

Plate of homemade vegan peanut butter eggs sprinkled with flaky salt

After we consider Easter sweet, peanut butter eggs are a should! This yr, we got down to create a vegan model that’s SUPER straightforward to make and simply as scrumptious because the originals! We expect we crushed it, however we’ll allow you to be the decide. 

Easy strategies (no meals processor!), 6 elements, and a superbly candy and salty peanut butter filling with a skinny, melt-in-your-mouth chocolate coating. Put together to really feel nostalgic. Let’s make some sweet!

Peanut butter, almond flour, salt, maple syrup, coconut oil, and chocolate chips

Easy methods to Make Peanut Butter Eggs

These EASY, Reese’s-inspired peanut butter eggs have a equally salty, candy, swoon-worthy filling! How will we do it? Almond flour thickens the peanut butter, maple syrup provides pure sweetness, and sea salt makes them subtly salty.

Spoon in a bowl with almond flour, peanut butter, maple syrup, and sea salt

Mix every thing collectively in a bowl and also you’ll have a thick combination that resembles cookie dough. It’s then able to kind into oval shapes and switch to the freezer to agency up!

Bowl of peanut butter egg filling

Then it’s on to the chocolate coating! We soften chocolate chips with slightly coconut oil to provide the chocolate a extra tender, melt-in-your-mouth texture.

Dipping an oval-shaped peanut butter  mixture into a bowl of melted chocolate

Dip the peanut butter ovals into the melted chocolate coating and switch to the freezer to set. In simply 10 minutes, snack time can be HERE!

Stack of three homemade vegan peanut butter eggs with the top one partially eaten

We hope you LOVE these peanut butter eggs! They’re:

Peanut buttery
Fast & straightforward
& SO nostalgic!

They’re the proper deal with for Easter festivities or any time you’re in a chocolate + peanut butter temper. Additionally they hold properly within the fridge, and you might end up reaching in to seize one each time you open it (who, us!? 😉).

Extra Simple Chocolaty Desserts

If you happen to do that recipe, tell us! Go away a remark, fee it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, buddies!

Holding up a peanut butter egg to show the inner texture

Prep Time 29 minutes

Cook dinner Time 1 minute

Whole Time 30 minutes

Servings 12 (peanut butter eggs)

Course Dessert, Snack

Delicacies Gluten-Free, Grain-Free, Vegan

Freezer Pleasant 1 month

Does it hold? 1-2 Weeks

  • 2/3 cup almond flour
  • 1/3 cup creamy, drippy peanut butter
  • 2 ½ Tbsp maple syrup
  • 1/8 tsp sea salt
  • 1/2 cup semi-sweet chocolate chips (guarantee vegan/dairy-free as wanted // we like Enjoy Life)
  • 1 tsp coconut oil
  • Line a small baking sheet or plate with parchment paper and put aside.

  • To a small mixing bowl, add almond flour, peanut butter, maple syrup, and sea salt. Use a spatula or spoon to completely combine collectively. If it appears too moist to deal with, add extra almond flour. If it appears too dry, add extra peanut butter.

  • Use a tablespoon-sized measuring spoon to measure out 1 Tbsp of filling and roll it in between your arms to kind an oval. Flatten it barely to kind it into an egg form. Place on the parchment-lined baking sheet or plate. Repeat with the remaining dough.

  • As soon as all the eggs are shaped, place the baking sheet or plate into the freezer and freeze for no less than quarter-hour.

  • In the meantime, place the chocolate chips and coconut oil right into a small microwavable bowl (small is best than giant in an effort to extra simply dip the eggs into it) and microwave in 30-second intervals, stirring in between to stop burning, till easy and melted. You may also soften on the stovetop by including chocolate and coconut oil to a small glass or metallic bowl and punctiliously putting it over ~1 inch of simmering water in a small saucepan, then stirring till melted. Put aside.

  • When the peanut butter filling is ready, take away it from the freezer and use a fork to dip an egg into the melted chocolate, coating it evenly. Shake off the surplus chocolate and place the egg again onto the baking sheet. Repeat with the remaining eggs.

  • When completed coating, place the eggs again into the freezer till set — no less than 10 minutes. You may take pleasure in them immediately from the freezer or retailer within the fridge. Retailer leftovers within the fridge for as much as 1-2 weeks or within the freezer for as much as 1 month.

Serving: 1 peanut butter egg Energy: 131 Carbohydrates: 10 g Protein: 3.5 g Fats: 9.5 g Saturated Fats: 2.6 g Polyunsaturated Fats: 1.5 g Monounsaturated Fats: 3.9 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 25 mg Potassium: 99 mg Fiber: 1.8 g Sugar: 6.6 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 34 mg Iron: 0.9 mg

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