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–+ servings
Peanut Butter Eggs

Decadent No-Bake Peanut Butter Eggs You’ll Love to Make

These Peanut Butter Eggs are vegan, no-bake treats perfect for any occasion, combining creamy peanut butter with smooth chocolate.
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Prep Time 15 minutes
Chill Time 30 minutes
Total Time 45 minutes
Servings: 12 eggs
Course: Desserts
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 1 cup creamy peanut butter can substitute with almond or cashew butter
  • 1 cup blanched almond flour can swap with coconut flour
  • 1/4 cup maple syrup or honey; use agave syrup for vegan
  • 1 teaspoon vanilla extract opt for pure vanilla
  • 1/4 teaspoon sea salt
Coating
  • 1 cup semi-sweet chocolate chips or dark chocolate for richer taste
  • 2 tablespoons coconut oil

Equipment

  • Food Processor
  • Microwave
  • Baking sheet
  • Parchment paper

Method
 

Preparation Steps
  1. In a food processor, combine peanut butter, vanilla extract, maple syrup, almond flour, and sea salt. Pulse until crumbly yet cohesive, about 1-2 minutes.
  2. Form the mixture into oval egg shapes, about 1-2 inches long, and freeze for 15 minutes.
  3. Melt the chocolate by combining chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring until smooth.
  4. Dip each egg into the melted chocolate using a fork, coating completely and allowing excess chocolate to drip off.
  5. Return the coated eggs to the parchment-lined sheet and chill for 30 minutes until the chocolate is set.

Nutrition

Serving: 1eggCalories: 150kcalCarbohydrates: 10gProtein: 4gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 50mgPotassium: 150mgFiber: 2gSugar: 4gCalcium: 2mgIron: 6mg

Notes

Store in an airtight container for up to 2 weeks in the fridge or up to 2 months in the freezer. Allow frozen eggs to sit at room temperature for 15 minutes before serving.

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