Peanut Butter Vegan Easter Eggs

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These delicious treats are better than the unhealthy store bought ones. They are easily adaptable to be free of many allergens.

Course Dessert

Cuisine American

Keyword peanut butter eggs recipe, vegan easter eggs, vegan peanut butter easter eggs

Prep Time 25

Setting Time 30

Total Time 55

Servings Eggs

Calories 815kcal

In a microwave safe bowl, melt the chocolate chips and coconut oil in 30 second intervals, stirring well in-between. It should only take 2-3 intervals.

Melt the coconut oil and then in a bowl add the oil, peanut butter, and powdered sugar. Using a fork, blend it well until the sugar is evenly mixed into the peanut butter.

Modestly spoon the melted chocolate into the egg mold and use the spoon to spread it evenly. You do not want too much chocolate, just coat it well. You can also tilt the mold side to side to coat the egg shape even better.
Place the mold in the freezer for about 15 minutes to let the chocolate set.
Once the chocolate is set generously spoon the peanut butter mixture into the egg mold. Fill it to the top and spread to top to make it even.
Spoon more chocolate onto the top of the peanut butter and spread it to evenly coat the top of the peanut butter mixture.
Place back in the freezer for 30 minutes and then store in the fridge until you are ready to serve them. Must be stored in the fridge.