White Chocolate Peanut Butter Eggs

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Stacked White Chocolate Peanut Butter Eggs for a gluten-free vegan easter treat

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?

Stirring almond meal into creamy peanut butter for Vegan White Chocolate Peanut Butter Eggs

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!

Mound-shaped scoop of peanut butter mixture for Vegan White Chocolate Peanut Butter Eggs

The shell is adapted from my 5-Ingredient Vegan White Chocolate Truffles, which are comprised of macadamia nuts, shredded coconut, and cocoa butter.

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).

Egg-shaped peanut butter mounds for making Vegan White Chocolate Peanut Butter Eggs for EasterCoating a Peanut Butter Egg with Vegan White Chocolate for a plant-based Easter treat

I hope you all LOVE these eggs! They’re:

Tender
Peanut buttery
White chocolate-coated
Naturally sweetened
Easy to make
Surprisingly wholesome
& 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!

Vegan White Chocolate Peanut Butter Eggs on a wood cutting board for an Easter celebration

White Chocolate Peanut Butter Eggs

Easy, vegan peanut butter eggs coated in a white chocolate shell! 7 ingredients, naturally sweetened, perfect for Easter and beyond!
Author Minimalist Baker
Print
Stack of three Peanut Butter White Chocolate Bites
4.78 from 9 votes
Prep Time 45 minutes
Total Time 45 minutes
Servings 14 ("eggs")
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1 Week

Ingredients

PEANUT BUTTER EGGS

  • 1 cup creamy salted peanut butter* (just peanuts + salt)
  • 2-4 Tbsp maple syrup (or other sweetener to taste, i.e. stevia or organic powdered sugar)
  • 2/3 - 1 cup almond meal or flour*

WHITE CHOCOLATE SHELL

  • 1/2 cup raw macadamia nuts
  • 1 1/2 cups desiccated unsweetened coconut
  • 1/4 cup chopped cocoa butter (melted)
  • 1-3 Tbsp maple syrup (or other sweetener to taste, i.e. stevia or powdered sugar)
  • 1/2 tsp vanilla extract
  • 1 pinch sea salt (optional)

Instructions

  • 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 (amounts as original recipe is written // adjust if altering batch size). 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 (amount as original recipe is written).
  • 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.

Notes

*You can sub the peanut butter for other nut and seed butters!
*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 // amount as original recipe is written // adjust if altering batch size) 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 // amount as original recipe is written // adjust if altering batch size).
*White chocolate shell adapted from my Vegan White Chocolate Truffles.
*Peanut butter centers adapted from my Vegan Peanut Butter Eggs.

Nutrition (1 of 14 servings)

Serving: 1 "eggs" Calories: 243 Carbohydrates: 10.4 g Protein: 6.2 g Fat: 21.2 g Saturated Fat: 7.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 86 mg Fiber: 2.8 g Sugar: 6.1 g

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Reader Interactions

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  1. Gerrard says

    Yeah I should have read the comments beforehand, ended up a bit stressed over the grainy tan coloured thick non liquid ‘white chocolate’. I added soy milk to the mixture and it seemed to lighten up as well as make it more liquidity to ease the coating step.

  2. Nour says

    Delicious! but same same problem as Claudia and others with not being able to get the chocolate liquidy. They tasted delicious, but unfortunately the white chocolate was off. I used a Ninja food processor.

  3. Claudia says

    I could not get my “white chocolate” to get at all liquidy. I think I did everything right and even added extra coconut oil and nothing was working. Had to mold the white chocolate around the peanut butter.

    • Support @ Minimalist Baker says

      Hi Claudia! That’s strange. The “white chocolate” should be quite liquidy. Assuming you didn’t swap any ingredients and followed the directions for melting, I’m not sure what went wrong here…

  4. Amy says

    Hi there! Is there something I can/should use to substitute the desiccated coconut? I happen to be allergic to coconut :(

    Thanks so much!

  5. Kiyomi says

    Hi Dana,
    I love your blog! You’ve inspired me so much. These peanut butter eggs are delicious. Please keep posting your creative recipes.

  6. Julianne says

    Hi Dana,
    Thank you for this recipe. I have a question or would like help please. I made my nut/coconut paste and then added the rest of the ingredients but it did not get to a liquid form. More of a paste but it tastes delicious. It would not coat. I did melt my cocoa butter on the stove- maybe it was too hot? I am not sure.
    Should I just keep blending it?
    Any suggestions would be great because I would really like to eat these!
    Thank you!
    Julianne

  7. Lindsey says

    I am having a similar problem as others. The white chocolate coating was too thick. I used a food processor, then followed that up with my immersion blender. The only substitution I had to make was cashews instead of macadamia nuts, because I couldn’t find raw macadamia nuts at any stores nearby. I ended up pressing the peanut butter into the bottom of a pan and smearing the white chocolate over top. Still waiting to see how that turns out. I am wondering if it is really necessary to use the nuts and coconut. Couldn’t I just make a chocolate coating using melted cocoa butter with maple syrup?

  8. Sabe S. says

    I made these today and they came out great. Such a lovely taste. Looking forward to making these again in the future, they were so simple. Being new to the vegan culture, I can’t​ say that about much. Thanks Dana!

  9. Jessica Marquis says

    Is there a cheaper alternative I could use for the macadamia nuts? Those things can be a little pricey lol

  10. Allison says

    I haven’t had a peanut butter “egg” in over a decade and fondly remember the Reese’s eggs as the highlight of Easter. I made these last night and brought them to our family brunch today and they were loved by vegans and non-vegans alike! Thanks for such a wonderful treat!

  11. Jess says

    My white chocolate shell was a fail! I didn’t have cocoa butter so I subbed for more coconut, nuts and coconut oil and it came out way too thick. I added some coconut milk and a little more oil and still didnt get the consistancy I wanted but used what I had anyways. They don’t exactly look like eggs, but they’re damn good! Thanks for another great recipie.

  12. Bethany says

    Hi there! My white chocolate seems to be really thick (I had to use my Blendtec because I don’t have a food processor). I tried a hand immersion blender but I’m still having difficulty getting what seems to be the right consistency. Any recommendations?

    • Dana @ Minimalist Baker says

      I’d say a food processor is the best option – sorry! That’s what gets it smooth and creamy! Otherwise just use coconut butter.

  13. Pia says

    Just made them – they are lovely. However, the white chocolate didn’t get liquid at all! So added more of the coconut butter and somehow managed to cover the eggs on it. And then realized used Brazil nuts instead of macadamia. … is that why? But anyway they are Phantastik! All thumbs and paws up! The puppy loves them most!!!

  14. Jen says

    I made these a few days ago for my daughter for Easter. That was a mistake. I have nearly eaten them all while waiting for Easter to get here. These are so good with the perfect amount of sweetness. I added puffed rice cereal for a bit of extra crunch and dipped some in dark chocolate as well as white. I will definitely be making these again!

  15. Juli says

    Is there a sub I can use for the cocoa butter? I can’t find any stores near me that sell edible cocoa butter
    :(

  16. Alison Murray says

    Loving this, sharing this now and telling all my vegan and allergy-free clients to make these for Easter :)

  17. Anete says

    Hey, Dana!
    Today I looked at your dark chocolate peanut butter egg recipe and was wondering: “it would be great if Dana had similar ones on the blog, just with white chocolate…”. And in the evening an email popped up with a link to this new recipe! I was so surprised when I saw it! I guess you were reading my thoughts, haha.
    Anyways, I hope you are doing great!
    By the way, that idea for healthy white chocolate is spectacular! I remember that moment I realised the store bought chocolates were almost just pure fat and refined sugar, so I took them away from my diet. I’m amazed about how you nailed it so well!
    Best wishes from Latvia!

  18. veg4life says

    Yum! You say store them in the fridge… do you know how long they would stay looking good on a cookie tray out of the fridge?

    • Dana @ Minimalist Baker says

      I would say if it’s not a warm room they should be fine for a couple hours, but they will get soft!

      • Emily says

        I made them on an 84 degree Fahrenheit day… they lasted probably 40 minutes out of the fridge before starting to lose their shape. Not a big deal though because they’re so good! I used the PB filling from this recipe and then just coated them in melted Trader Joe’s chocolate chips (they happen to be vegan, which maintains the spirit of the recipe). Maybe they would have stayed more solid had I used the white chocolate coating.

    • Dana @ Minimalist Baker says

      Hmm, tough call. I’d say for texture they are essential. But if you’re OK with the coating being thinner you may omit them. Let me know how it goes!

  19. jordan @ dancing for donuts says

    these sound SO unbelievably delicious, i can’t even deal. love that they have coconut in them – all my favorite flavors in one! thanks for sharing :)

  20. Lisa Favre says

    This is the first time I am hearing about vegan white chocolate and I am totally loving it! This recipe is SO perfect for Spring!

  21. Lindsay | With Salt and Pepper says

    These look like perfection!! I love being able to mimic candies for my kids without all those additives found in the store-bought kinds. White chocolate instead of dark is such a good idea too :-)