Description
These no-bake vegan peanut butter eggs are a healthy twist on the classic Easter treat—made with simple, clean ingredients like natural peanut butter, coconut flour, and dairy-free chocolate. They’re easy to make, gluten-free, and perfect for snacking or gifting.
Ingredients
Scale
- ¾ cup natural creamy peanut butter (or sunflower seed butter for nut-free version)
- 2–3 tablespoons maple syrup (or agave/honey if not vegan)
- 2–3 tablespoons coconut flour
- ½ teaspoon vanilla extract (optional)
- 1 cup vegan chocolate chips or chopped chocolate (72% cacao or higher)
- Optional: Coarse sea salt, melted white vegan chocolate for drizzling
Instructions
- Make the dough: In a medium bowl, mix the peanut butter, maple syrup, and 2 tablespoons of coconut flour. Stir until a sticky dough forms. If the mixture is too loose, add up to 1 tablespoon more coconut flour.
- Shape the eggs: Scoop about 1 tablespoon of dough per egg. Shape into ovals and place them on a parchment-lined tray.
- Freeze: Place the tray in the freezer for 20–30 minutes until firm.
- Melt the chocolate: Use a double boiler or microwave to melt the vegan chocolate, stirring frequently until smooth.
- Dip the eggs: Use a fork to dip each chilled egg into the melted chocolate, allowing excess to drip off. Return to tray.
- Decorate (optional): Sprinkle with sea salt or drizzle with melted white vegan chocolate before the coating sets.
- Refreeze: Freeze the tray again for about 30 minutes or until the chocolate is fully set. Store in the fridge or freezer.
Notes
Use a peanut butter that is runny but not overly oily. Stir it well before measuring. These eggs can be made ahead and stored in the freezer for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert / Snack
- Method: No-bake
- Cuisine: Vegan / American
Nutrition
- Serving Size: 1 egg
- Calories: 160
- Sugar: 8g
- Sodium: 60mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg