Easy Recipe for Peanut Butter Eggs

Today I am sharing a super easy recipe for Peanut Butter Eggs! These Peanut Butter eggs taste just like Reese’s peanut butter eggs, but are gluten-free and vegan!

Peanut Butter Eggs were a MUST for my Easter Basket when I was growing up! They are SO good and I have been missing them so much since going gluten-free and vegan.

So I decided it was time to make some homemade peanut butter eggs that my whole family could enjoy. Turns out they are incredibly easy to make too which is always a win!

So let’s talk about what you need to make this recipe for peanut butter eggs.

RECIPE FOR PEANUT BUTTER EGGS INGREDIENTS:

• 1 cup peanut butter (no sugar added)
• 1/2 cup almond flour (can also use oat flour)
• 1/4 cup maple syrup
• 1 cup vegan chocolate chips (I use Enjoy Life Semi-Sweet Mini Chocolate Chips)
• 1 tsp avocado oil (or coconut oil)
• Optional – 1/3 cup white chocolate chips and sprinkles for decorating (I use Enjoy Life White Chocolate Chips and Sweetapolita Sprinkles)

HOW TO MAKE THIS RECIPE FOR PEANUT BUTTER EGGS:

1. Add peanut butter, almond flour, and maple syrup to a medium-sized bowl.  Stir until a thick dough is formed.
2. Use a small cookie scoop to get a scoop of the dough.  Then roll the dough gently in your hand to make a ball.  Place on a cookie sheet lined with parchment or wax paper.  Then press down gently to form a circle. Next, use your hands to narrow one side of the circle so it is more egg-shaped.  Continue this process until all of the dough has been used.
3. Place the tray with the peanut butter “eggs” into the freezer for 15-20 minutes.
4. When the peanut butter “eggs” are done in the freezer, add the chocolate chips and avocado oil to a microwave-safe bowl. Microwave in 30-second increments, stirring between each time until the chocolate is melted.
5. Place a peanut butter egg into the melted chocolate and use a spoon to cover it in the chocolate.  I then like to use a fork to scoop up the chocolate egg and let some of the excess chocolate drip off into the bowl before transferring it back to the pan.
6. Note: To keep the shape of the peanut butter “eggs” I decided to place them on a wire cooling rack so once I coated them in chocolate the excess chocolate would just drip off of the sides.  When the chocolate on the bottom of the eggs hardened, it made it difficult to get them off of the wire rack without pulling off some of the chocolate on the bottom.  So you can use the wire rack to keep the “egg” shape or just place the chocolate-covered “eggs” directly on the parchment paper but you may lose the egg-shape a bit.
7. Once all of the peanut butter “eggs” have been coated in chocolate, place the tray back into the freezer for 10 minutes to allow the chocolate to harden.
8. To make these a bit more festive for Easter, I decided to drizzle some melted vegan white chocolate onto them and add some colorful sprinkles.  This step is completely optional.  To do this, melt the white chocolate chips with a small amount of avocado oil as we did with the chocolate in step 4.  Then scoop the white chocolate onto a fork and move it back and forth over the eggs to make a drizzle design with the white chocolate.  Make sure you add the sprinkles quickly after you have drizzled the white chocolate as it will harden quickly since the “eggs” are cold.  Place the tray back into the freezer for 5-10 minutes or until the white chocolate hardens.
9. Store in the refrigerator and enjoy!

♥ Don’t forget to rate this recipe and leave a comment below if you give this recipe a try! ♥

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