Vegan Peanut Butter Chocolate Eggs

Oh no! Easter is over! No more Reeses peanut butter eggs!!! Have no fear! These eggs are SO good, (maybe even better than the original) and are vegan, yay! If you love peanut butter and chocolate like I do, seriously try these.

Copycat Peanut Butter Eggs (Makes 6-9 eggs)

Ingredients:

  • 1/4 cup pb (or any nut butter)
  • dash salt (I also use salted pb)
  • 1/4 cup powdered sugar or Sugar-Free Powdered Sugar
  • 2 tbsp. cocoa powder
  • 2 tbsp. virgin coconut oil (see below, for substitution notes)
  • Liquid stevia to taste, or 2 tbsp. agave or pure maple syrup
  • 2 more tbsp. of the sugar/sf sugar, if needed
  • (Note: this recipe calls for the above 4 ingredients for the chocolate layer, you could also take the easy way out (like me) and melt some vegan chocolate chips)

Directions:

Mix the first three ingredients together in a bowl until it becomes a crumbly dough. (Note: if your nut butter is from the fridge, let it sit awhile—or microwave a few seconds—so it’s easier to mix. Also, I put the dough into a plastic bag to shape into a ball with less mess.) Add the extra 2 tbsp. sugar/sf sugar if it’s too gooey. Taste the dough and add a little more salt if desired. Form dough into flat little ovals (or egg shapes, but real Reeses eggs are flat). Freeze the dough for an hour or so, until it’s hard.

Meanwhile, mix the cocoa and coconut oil (melt the oil if it’s not already melted) in a shallow dish. Add the agave/maple or stevia drops. If you use the stevia option, also add a scant 2 tbsp. water or extra oil. Mix until it looks like chocolate sauce, and then take one “egg” out of the freezer at a time (so the rest stay cold) and cover in chocolate. That’s what CCK did, I melted vegan chocolate chips by mirco waving them for 20 seconds and stirring and doing this 3-4 times until completely melted. If you do more, you burn the chocolate :( .  Immediately return covered egg to the freezer and let harden. Best to store these in the freezer as well. You can thaw a little before eating, or eat when frozen–either way, they’re awesome!

Recipe Source 

Per Egg:Calories: 55 Fat: 4 g Carbs: 4 g Cholesterol: 0 mg Fiber: .5 g Protein: 2 g Sugar: 0 g (based off the assumption sugar-free powdered sugar is used)

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Filed under dessert, snack, vegan

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