When we think of Easter candy, peanut butter eggs are a must! This year, we set out to create a vegan version that’s SUPER easy to make and just as delicious as the originals! We think we crushed it, but we’ll let you be the judge.
Simple methods (no food processor!), 6 ingredients, and a perfectly sweet and salty peanut butter filling with a thin, melt-in-your-mouth chocolate coating. Prepare to feel nostalgic. Let’s make some candy!
How to Make Peanut Butter Eggs
These EASY, Reese’s-inspired peanut butter eggs have a similarly salty, sweet, swoon-worthy filling! How do we do it? Almond flour thickens the peanut butter, maple syrup adds natural sweetness, and sea salt makes them subtly salty.
Combine everything together in a bowl and you’ll have a thick mixture that resembles cookie dough. It’s then ready to form into oval shapes and transfer to the freezer to firm up!
Then it’s on to the chocolate coating! We melt chocolate chips with a little coconut oil to give the chocolate a more tender, melt-in-your-mouth texture.
Dip the peanut butter ovals into the melted chocolate coating and transfer to the freezer to set. In just 10 minutes, snack time will be HERE!
We hope you LOVE these peanut butter eggs! They’re:
Chocolaty
Peanut buttery
Salty-sweet
Satisfying
Quick & easy
& SO nostalgic!
They’re the perfect treat for Easter festivities or any time you’re in a chocolate + peanut butter mood. They also keep well in the refrigerator, and you may find yourself reaching in to grab one every time you open it (who, us!? 😉).
More Easy Chocolaty Desserts
- 5-Ingredient Salted Caramel Peanut Butter Truffles
- Dark Chocolate Amaranth Bars (6 Ingredients!)
- 2-Ingredient Dark Chocolate Truffles
- Easy Vegan Truffles
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Easy Vegan Peanut Butter Eggs (Reese’s Dupe!)
Ingredients
- 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 (ensure vegan/dairy-free as needed // we like Enjoy Life)
- 1 tsp coconut oil
Instructions
- Line a small baking sheet or plate with parchment paper and set aside.
- To a small mixing bowl, add almond flour, peanut butter, maple syrup, and sea salt. Use a spatula or spoon to thoroughly mix together. If it seems too wet to handle, add more almond flour. If it seems too dry, add more peanut butter.
- Use a tablespoon-sized measuring spoon to measure out 1 Tbsp of filling and roll it in between your hands to form an oval. Flatten it slightly to form it into an egg shape. Place on the parchment-lined baking sheet or plate. Repeat with the remaining dough.
- Once all of the eggs are formed, place the baking sheet or plate into the freezer and freeze for at least 15 minutes.
- Meanwhile, place the chocolate chips and coconut oil into a small microwavable bowl (small is better than large so that you can more easily dip the eggs into it) and microwave in 30-second intervals, stirring in between to prevent burning, until smooth and melted. You can also melt on the stovetop by adding chocolate and coconut oil to a small glass or metal bowl and carefully placing it over ~1 inch of simmering water in a small saucepan, then stirring until melted. Set aside.
- When the peanut butter filling is set, remove it from the freezer and use a fork to dip an egg into the melted chocolate, coating it evenly. Shake off the excess chocolate and place the egg back onto the baking sheet. Repeat with the remaining eggs.
- When finished coating, place the eggs back into the freezer until set — at least 10 minutes. You can enjoy them directly from the freezer or store in the refrigerator. Store leftovers in the refrigerator for up to 1-2 weeks or in the freezer for up to 1 month.
Video
Notes
*Nutrition information is a rough estimate.
Sandy says
OH gosh these look terrific and I will make them soon. But, why did the recipe come to my inbox the day BEFORE Easter? Geesh, no time to make them then…will have to for some other occasion. Thank you!
Hi Sandy, sorry the recipe didn’t come early enough for you! Our intention was that it would be something people might have ingredients for already and could make as a last-minute treat. We’ll keep your feedback in mind for next year!
Sheryl Brook Ford says
I’m considering subbing stevia for the maple syrup, mostly to reduce the carb count. Would you recommend a one to one exchange, or less stevia? Thank you! Looking forward to making a double batch with almond butter to share with new co-workers. :-)
Hi Sheryl, if it’s a stevia product that mentions it’s intended for subbing 1-1, then you can try that. Otherwise, we would say start with just a pinch and add more, to taste. Some brands can be very overpowering!
Rosie says
For almond sensitivities, would you recommend an alternate flour? Coconut flour?
Hi Rosie, we would recommend cashew flour as the next best option. Otherwise, a lesser amount of oat or coconut flour (because they are more absorbent). Hope that helps!
Adele Desloges says
I am wondering if you can use coconut flour instead of almond – because my boyfriend is intolerant to most nuts besides walnuts but he can have coconut.
That should work! Since it’s more absorbent, we’d recommend starting with just 2-3 Tbsp and working up until the texture matches the photos/instructions.
Bell says
Absolutely delicious!!! My husband loved it :P
Yay! Thank you for the lovely review, Bell! xo
Daniella says
Absolutely delicious and simple! I rolled them into little power balls and sprinkled chopped peanuts and salt on top of the chocolate. Thanks for the recipe!
Love your modifications, Daniella! Thanks so much for sharing! xo
Alix Galloway says
What if I don’t have coconut oil on hand? Would something like corn syrup or olive oil work as an alternative, or should I go to the store lol
Hi Alix, it would be better to just leave it out! The chocolate will be a little more firm, but otherwise it will work.
Brooke Lupo says
Sooooo easy and so excited to have a clean version! Cannot recommend enough!
We’re so glad you enjoyed them, Brooke. Thanks so much for the lovely review! xo
Linda says
this was so delicious just as printed.
I also made it with almond butter! yummy.
then tried spreading filling on a graham cracker quarter and dipped it into the melted chocolate! That was my husbands request. All came out delicious and I had to keep it in freezer so we wouldn’t eat to much. this is a keeper!
We’re so glad you enjoyed them, Linda. Thanks so much for the lovely review! xo
Megan says
I made a batch with milk chocolate and a batch with dark chocolate this weekend using Trader Joe’s mixed nut butter. We are down to only 3 left! Delicious and so easy to make! Formed into log and refrigerated before I made second batch so I could get ready for an event before dipping in chocolate… it actually made it easier to shape. Definitely making again. (Might even invest in an egg cookie cutter to roll and shape.)
Love it! Thanks so much for the wonderful review and for sharing your modifications, Megan.
Mandy says
Delicious and easy, indeed! Made this recipe two days in a row because it was so simple and so delicious, I wanted to share it with others!
Woohoo! Thanks so much for the great review, Mandy!
Emily says
One word: Amazing! In terms of both taste and texture, these are exactly like the Reese’s eggs I grew up loving. To echo other comments, these aren’t too sweet – the maple syrup is the perfect sweetener. Topped them with big sea salt flakes and it was *chef’s kiss*. Simple to make and will definitely be making again!
Woohoo! Thanks so much for the great review, Emily!
The Vegan Goddess says
How do you make the pretty swirls on top?
Coat in chocolate, chill, then drizzle more chocolate with a spoon!
The Vegan Goddess says
Delish! I made this today. You can’t go wrong with those ingredients. And it’s always nice to not have to bake something in the oven. And, as others mentioned, it’s fairly quick and easy to make.
Thanks for another great treat!
I was thinking that a starch like tapioca would add more crispness to the candy. Do starches do better when cooked? Is that why this wasn’t added?
Yay! Thanks for the review, we’re so glad you enjoyed! And unfortunately tapioca starch is not considered safe to eat unless cooked/baked. Hope this helps!
Anna says
Hi! I haven’t made these, but just wondering if you have tried the Chocolove peanut butter Easter eggs? Oh man, those are delicious and much better than Reese’s. In any event, I’m looking forward to making this recipe because peanut butter and chocolate is an excellent combo.
Ooo nice! We haven’t had them but will add them to our list. Let us know what you think when you give these a try, Anna!
Danie says
Wow! I just made a batch of these beauties and they are absolutely delicious! The texture is almost exactly like the ones we are replicating. I used natural, unsweetened peanut butter and milk chocolate chips. Maple syrup is the perfect choice as the sweetener, not at all too sweet. Measurements for a dozen, spot on. A cinch to make, basically no clean up, I will make these again and again for any occasion!
We’re so glad you enjoyed them, Danie. Thanks so much for the lovely review! xo
Paulina says
These are SO GOOD! I love that the only sweetener is maple syrup so they aren’t overly sweet. I doubled the recipe and still don’t think they will last long…I need to make a freezer stash!
Thanks so much for the lovely review, Paulina. We are so glad you enjoyed them! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Tawnya T Hogan says
Hi! Wondering if the peanut butter should be unsweetened?
Hi Tawnya, yes definitely unsweetened peanut butter!
Rach says
These are so delicious! I can never get my chocolate dip quite as pretty, but if anyone complains, I’ll eat their share.
We’re so glad you enjoyed them, Rach. Thanks so much for the lovely review! xo
Kristen says
Oh. My. God. These are amazing! The texture of the filling is exactly the same as Reese’s. We haven’t had a peanut butter cup in years so my husband and I inhaled these in one sitting (ZERO regrets).
I only used one tablespoon of maple syrup but with the chocolate coating these were still perfectly sweet. I otherwise followed the recipe exactly and it made 11 eggs. The peanut butter masked the flavor of almond entirely. Thank you thank you thank you MB team!
Woohoo! Thanks so much for the wonderful review and for sharing your modifications, Kristen. We’re so glad you both enjoyed!
Tracy Do says
Hi, if I want to at least bake it, how long and at what temperature? Because I read it’s not safe to eat unbaked dough and putting flour in the freezer should kill batteries but it’ll have to be well store and airtight.
Hi Tracy, we wouldn’t recommend baking these! If concerned about store-bought almond flour, you can make homemade by blending up almonds. Find our recipe for that here.
Meg says
Very good. My tablespoon scoops made only 11 eggs and I had a lot of chocolate left over. So I would double the filling ingredients and maybe be a little more generous with the chocolate and then it would be perfect dessert to bring for Easter! Thanks for the idea!
We’re so glad you enjoyed it, Meg! Thanks so much for sharing! xo
Edie says
These are amazing! So easy, so good, so much less tragic than hoarding half price reeses eggs after easter. I made them exactly as written and they taste and look perfect. Thank you! And my Easter tailgating skier friends will thank you too.
We’re so glad you enjoyed them, Edie. Thanks so much for the lovely review! xo
Leslie Kammer says
Would PB2 work if mixed to the right consistency?
Hi Leslie! We haven’t tried them with PB2, but it should work!
Kathryn says
“They’re mind blowing.
Even better second day. Geez louise
They’re better than Reese’s”
^Message chain from my husband. Need I say more? :)
(I followed the recipe with no edits or modifications.)
Yay! We’re so glad you both enjoying them, Kathryn! Thanks so much for sharing! xo
Jen says
If I use agave vs. maple syrup, I’d the ratio the same?
Yes, it should sub well 1:1. Hope you love it!
The Vegan Goddess says
OMG, I just drooled a little. Will make this and report back!
*wiping drool*
Yay! Hope you enjoy! xo
Shawna Raby says
I am WAY too excited about this recipe.
Woohoo! We hope you enjoy, Shawna. xo
TODD says
WOW! Your love of peanut butter and chocolate is right in line with mine. You’re already a household name here “Where’d you get that recipe? ” “Dana”. I made the nutter butters over the weekend, but I added chocolate to the filling. They were a hit. Thank you so much for all of your work.
That sounds amazing, Todd! Peanut butter and chocolate is our favorite! Thanks so much for your support!
Marianne says
Can I replace the peanut butter with almond butter?
Sure! It will taste different, but should still be tasty!
Katie says
Can you make this recipes with something other than almond flour? Like rice flour?
Hi Katie, rice flour would not work as this recipe is “raw” and rice flour should not be consumed without cooking/baking. We haven’t tested it, but you could use coconut flour instead of almond, or possibly oat flour, but you’d want to start with less and the texture and taste will be different. Hope this helps!
Rose Moens says
Hi there, I’d love to try it but I have sooo much coconut flour left. I know it won’t taste the same but do you think it’s possible to use it instead of almond flour? Thanks a lot 🙏
Hi Rose, it might work but you’ll want to start with a lot less as coconut flour is much more absorbent than almond. Let us know how it goes!
Caro says
Hi! I also plan on trying this with coconut flour. Have you tried it yet? How did it work?
Jenny says
If you don’t have drippy peanut butter, would warming up some firm solid peanut butter work?
Hi Jenny, we’d suggest starting with less almond flour and working your way up until the filling resembles the photos. Hope that helps!