YAY! My all-time favorite candy, veganized.
To be completely honest, this is the second time I’ve posted a “peanut butter egg” recipe. The first one was Y-E-A-R-S ago, and I used a few different ingredients (most notably: oat flour).
I also made my own chocolate? Why? I have no idea.
This recipe is much simpler, just as delicious, and customizable based on a few simple swaps!
Can we all agree that peanut butter eggs are far superior to their peanut butter cup cousin?
There’s something about the shape, the softness of the coating, the proportion of filling to coating, and the texture of the filling in peanut butter eggs that just… I have zero control when I’m near them.
I think the texture of the filling is the biggest thing. It’s very much a dough versus a creamy, oozy peanut butter. It’s stiff, a little grainy, and almost like a softer cookie dough.
I’ve found that I can pretty much nail that texture using:
- Coconut oil
- Maple syrup
- Almond flour
When you add coconut oil and maple syrup to a nut butter (or other butter… more on that in a sec), the nut butter starts to firm up all on its own. It’s definitely the maple syrup. If you’ve ever tried to make your own nut butter and tried to sweeten it with a liquid sweetener, you’ll probably know that the nut butter tends to seize when that liquid sweetener is added.
Luckily that’s what we’re going for here! We want the mixture to seize so that a dough starts to form.
And then we’ll use a little bit of almond flour to really help us achieve that perfect doughy texture. I love using almond flour in cookies, truffles, and even parmesan cheese, so I always have it in my fridge. It itself is a bit grainy, so it helps us really nail that classic pb egg texture!
Two Other Ways to Level-Up Your Vegan Peanut Butter Eggs
I made two other iterations of the classic peanut butter egg that I think you’re going to love. Both are still very much vegan and delicious, they’re just fun spins to make your treat a little more special:
Cookie Butter
Use melted cookie butter and a nice pinch of salt in place of your peanut butter. You’ll need less almond flour to create a “dough” since the cookie butter is, well, made of cookies. It just doesn’t need as much stiffening power because of its other ingredients. I get my cookie butter at Trader Joe’s, but lots of mega marts have the Biscoff brand!
These “eggs” are so decadent. The cookie butter has a nice cinnamony flavor that pairs so beautifully with the maple syrup. Plus the texture is a bit firmer than the other versions, and the finished product almost reminds me of a peanut butter meltaway. Just too good.
Almond Butter, Cocoa, and Chocolate Chips
Allergic to peanut butter? No worries! Use almond butter. You can stop there or add some cocoa powder and mini chocolate chips for a fudgy, nutty take on the classic.
This one is all about that texture. I find almond butter isn’t typically quite as smooth as peanut butter to begin with, but then you add those mini chocolate chips? So fun!
I love these so much, I couldn’t get through writing this post without getting up and grabbing two to snack on (classic and cookie butter, if you’re wondering).
It’s hard to pick a favorite, but if I had to… I think I’d go with the classic peanut butter. Nothing better in my opinion than chocolate peanut butter doughy goodness!
PrintVegan Peanut Butter Eggs (Three Ways!)
Three delicious takes on the classic peanut butter egg! All recipes are vegan, easy, and require only up to 6 ingredients! One of my favorite easy desserts.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 18 eggs (6 of each flavor)
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegan
Ingredients
CLASSIC PEANUT BUTTER:
- 1/2 cup natural peanut butter
- pinch salt, optional
- 1 tablespoon melted coconut oil
- 1 tablespoon maple syrup
- 3 tablespoons packed almond flour*
COOKIE BUTTER:
- 1/2 cup cookie butter
- pinch salt
- 1 tablespoon melted coconut oil
- 1 tablespoon maple syrup
- 1 tablespoon packed almond flour*
ALMOND CHOCOLATE:
- 1/2 cup natural almond butter
- pinch salt, optional
- 1 tablespoon melted coconut oil
- 1 tablespoon maple syrup
- 3 tablespoons packed almond flour*
- 1 tablespoon cocoa powder
- 2 tablespoons vegan mini chocolate chips
CHOCOLATE COATING (enough to make a batch of all three flavors):
- 1/2 cup vegan chocolate chips
- 1/2 tablespoon coconut oil
Instructions
- Line a baking sheet (one that you can fit in your fridge!) with parchment paper.
- Classic Peanut Butter: Melt your peanut butter in a medium microwave-safe bowl in the microwave (about 30 seconds). Add a pinch of salt if your peanut butter is unsalted.
- Add your coconut oil and maple syrup and whisk to combine. The mixture will start to thicken.
- Switching to a silicone spatula, add your almond flour and mix until combined. You’re looking for a moldable dough that isn’t too wet or dry. Think: cookie dough texture. If it’s too wet, add more almond flour. If it’s too dry, add a bit more melted peanut butter.
- Form into 6 egg-like shapes, place them on your parchment paper, and allow them to set up in the fridge for 30 minutes.
- Cookie Butter: Melt your cookie butter in a medium microwave-safe bowl in the microwave (about 30 seconds). Add a generous pinch of salt.
- Add your coconut oil and maple syrup and whisk to combine. The mixture will start to thicken.
- Switching to a silicone spatula, add your almond flour and mix until combined. You’re looking for a moldable dough that isn’t too wet or dry. Think: cookie dough texture. If it’s too wet, add more almond flour. If it’s too dry, add a bit more melted cookie butter.
- Form into 6 egg-like shapes, place them on your parchment paper, and allow them to set up in the fridge for 30 minutes.
- Almond Chocolate: Melt your almond butter in a medium microwave-safe bowl in the microwave (about 30 seconds). Add a pinch of salt if your almond butter is unsalted.
- Add your coconut oil and maple syrup and whisk to combine. The mixture will start to thicken.
- Switching to a silicone spatula, add your almond flour and cocoa powder and mix until combined. Add your mini chocolate chips** and mix to combine. You’re looking for a moldable dough that isn’t too wet or dry. Think: cookie dough texture. If it’s too wet, add more almond flour. If it’s too dry, add a bit more melted almond butter.
- Form into 6 egg-like shapes, place them on your parchment paper, and allow them to set up in the fridge for 30 minutes.
- Chocolate Coating: Melt your chocolate chips and coconut oil in a medium microwave-safe bowl in 30-second bursts. Mix until completely smooth.
- Remove your eggs from the fridge and dip each, one-by-one in chocolate, coating all sides. I used my fingers, but feel free to use a fork to make this process a little less messy.
- Tap any excess chocolate off of the eggs, and place them back on your parchment-lined baking sheet. Once all eggs are coating, return to the fridge so that the chocolate can set, about 15 minutes.
- Clean up the edges with a small pairing knife if desired (I didn’t bother) and enjoy! Store in an air-tight container in the fridge.
Notes
*This is just a guideline, as all nut butters have slightly different textures. Adjust as needed. Remember: you’re looking for a moldable dough that isn’t too wet or dry, like cookie dough! Add more almond flour if it’s too wet, and if it’s too dry, add a bit more melted nut (or cookie) butter.
**Make sure your mixture isn’t hot or your chocolate chips will melt!
In Step 4 when you add the almond flour is the stove still turned on? What do you mean by natural peanut butter, I buy Trader Joe’s brand?
No stove needed! You melt the nut butter in the microwave, and then remove the bowl and add all of the other ingredients. I just used a glass mixing bowl to assemble.
Natural peanut butter = made with only peanuts (and salt!).
Can you use something other than almond flour? I have an almond allergy.
Hi! Yep, you can try oat flour. :)
These are great! I made the classic and it was fast, easy, and the texture really is spot on! Thanks for another awesome recipe!