Vegan white chocolate strikes again! This time in peanut butter form.
It is that time of year when peanut butter eggs are haunting you at the grocery store, eyeing you in the checkout line, begging to be bought up by the dozens.
But resist! Not only do I have a Dark Chocolate Peanut Butter Egg recipe (yes, dreams do come true), I also now have a white chocolate version! Is this cause for celebration or what?
This recipe is simple, requiring just 7 ingredients and ~45 minutes to prepare.
The base is peanut butter naturally sweetened with maple syrup and thickened with almond meal (see our Recipe FAQ and the notes for substitutions) before being shaped into “eggs.”
Pop them into the freezer and it’s onto the good stuff: vegan white chocolate!
The shell is also naturally sweetened and comes together in about 5 minutes! Once your coating is made, it’s time to dip (you dip, I dip, we dip – yes, I did just make an awesome ’90s reference. You’re welcome).
I hope you all LOVE these eggs! They’re:
Easy to make
& SO delicious!
These eggs would make the perfect treat for Easter and springtime celebrations! I could also see these making an appearance at baby and bridal showers (and beyond). They are undetectably vegan and gluten-free and masquerade as an indulgent treat that’s actually healthy (my favorite kind of dessert).
Looking for more easy desserts? Try our DIY Peanut Butter M&Ms, 5-Ingredient Vegan Gluten Free Cookies, Healthy 30-Minute Vegan Fudge, 5-Ingredient White Chocolate Truffles, 2-Ingredient Dark Chocolate Truffles, and 5-Ingredient Salted Caramel Peanut Butter Truffles!
If you try this recipe, please let us know! Leave a comment, rate it (which really helps us and other readers out!), and tag a photo #minimalistbaker on Instagram – we’d love to see what you come up with. Cheers, friends!
- 1 cup (256 g) creamy salted peanut butter* (just peanuts + salt)
- 2-4 Tbsp (30-60 ml) maple syrup (or other sweetener to taste, i.e. stevia or organic powdered sugar)
- 2/3 - 1 cup (73-110 g) almond meal or flour*
- 1/2 cup (47 g) raw macadamia nuts
- 1 1/2 cups (120 g) desiccated unsweetened coconut
- 1/4 cup (55 g) chopped cocoa butter, melted
- 1-3 Tbsp (15-45 ml) maple syrup (or other sweetener to taste, i.e. stevia or powdered sugar)
- 1/2 tsp vanilla extract
- optional: Pinch sea salt
- Add peanut butter to a medium mixing bowl along with maple syrup and stir to combine. This should thicken the peanut butter, depending on the quality/brand of peanut butter you're using.
- Add almond meal according to how thick the mixture is. If still runny, you may need to add 1 cup (or slightly more). If thick, start with 2/3 cup. You're going for a thick, moldable dough that's still moist.
- Use a cookie scoop or Tablespoon (I like this scoop) to scoop out rounded Tablespoon amounts (see photo)) and gently form into a disc/egg shape. Set on a parchment-lined dish or baking sheet and continue until all dough is formed - about 14-15 eggs.
- Transfer to the freezer to chill while making the white chocolate shell.
- Add macadamia nuts and desiccated coconut to a food processor and blend/mix on high until a smooth paste forms, scraping down sides as needed. Then add melted cocoa butter, maple syrup (or powdered sugar), vanilla, and sea salt (optional). Mix once more to combine.
- Taste and adjust flavor as needed, adding more maple syrup (or powdered sugar) for sweetness, vanilla for vanilla flavor, or salt for saltiness. Set aside.
- Once the peanut butter eggs are slightly firm to the touch, remove from freezer and use a spoon or a fork to gently dip the eggs in white chocolate, making sure all sides are coated. Then tap off excess and return to parchment-lined dish or baking sheet. Repeat until all eggs are dipped. Then place the eggs back in the freezer to set.
- Once the shell is firm to the touch, remove from freezer and dip the eggs once more (repeating the process above). This makes the shell more opaque and thick, which makes the eggs easier to handle and package. Then place back in the freezer to set once more.
- Enjoy immediately! Store in the refrigerator up to 1 week or in the freezer up to 1 month.
*You can sub the almond meal with coconut flour for smoother texture. I haven't tested the amounts, and coconut flour is typically more absorbent, so start with 2-3 Tbsp (14-21 g) and work your way up from there.
*If you don't have cocoa butter, you can try to sub with more coconut, macadamia nuts, and a bit of melted coconut oil (no more than 2 Tbsp (30 g)).
*White chocolate shell adapted from my Vegan White Chocolate Truffles.
*Peanut butter centers adapted from my Vegan Peanut Butter Eggs.