Our all time favorite Easter candy are Reese’s peanut butter eggs. They only come around once a year and I swear they taste a million times better than the normal peanut butter cup. Regardless, these are obviously not in our my diet anymore because of dairy but that still didn’t stop me from trying to recreate my own..
And so I did with only 4 ingredients! Yep, just 4 and let me tell you, they are a huge hit with everyone who has tasted them.
These aren’t just designated for Easter. I just thought they looked like the little eggs and figured I would role with the theme. Actually, the first time I brought them around was a Super Bowl party and they were a hit. You can make these sea salt peanut butter chocolate truffles for any occasion – work event or a fancy dinner party.
These little eggs are pretty easy to whip up, require no baking, and you only dirty 1 bowl. I dare you to make these faux Reese’s eggs for your non-vegan family and friends this Easter and make sure to let me know what you think in the comments below!
Vegan Peanut Butter Eggs
Ingredients
- 1/2 cup Peanut butter
- 1/4 cup Maple Syrup
- 1/2 tbsp Coconut oil (melted)
- Sea salt (for garnishing)
- 2 cups Semi-sweet chocolate chips/chunks (non-dairy)
Instructions
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In a microwave safe bowl, melt the coconut oil
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Mix the peanut butter, maple syrup and coconut oil
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Freeze the mixture for 30 minutes
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Form small eggs and freeze for 2 hours or overnight
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Melt semi-sweet non dairy chocolate chips/chunks, dip the frozen eggs into the chocolate and add sea salt to the tops
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Freeze for at least 1 hour and serve
If you decide to make these peanut butter eggs, tag @whiteglovedvegan on Instagram or Facebook so we can see!
do you have to keep these in the freezer?
Yes, I keep them in the freezer. I typically take them out 5 minutes prior to eating. I find that they have the best texture this way but if you brought them to a party, they would be fine in room temperature!