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Vegan Peanut Butter Eggs (Three Ways!)

a bite taken out of a vegan cookie butter egg
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5 from 1 review

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.

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

  1. Line a baking sheet (one that you can fit in your fridge!) with parchment paper.
  2. 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.
  3. Add your coconut oil and maple syrup and whisk to combine. The mixture will start to thicken.
  4. 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.
  5. Form into 6 egg-like shapes, place them on your parchment paper, and allow them to set up in the fridge for 30 minutes.
  6. Cookie Butter: Melt your cookie butter in a medium microwave-safe bowl in the microwave (about 30 seconds). Add a generous pinch of salt.
  7. Add your coconut oil and maple syrup and whisk to combine. The mixture will start to thicken.
  8. 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.
  9. Form into 6 egg-like shapes, place them on your parchment paper, and allow them to set up in the fridge for 30 minutes.
  10. 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.
  11. Add your coconut oil and maple syrup and whisk to combine. The mixture will start to thicken.
  12. 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.
  13. Form into 6 egg-like shapes, place them on your parchment paper, and allow them to set up in the fridge for 30 minutes.
  14. Chocolate Coating: Melt your chocolate chips and coconut oil in a medium microwave-safe bowl in 30-second bursts. Mix until completely smooth.
  15. 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.
  16. 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.
  17. 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!

Find it online: https://www.fooduzzi.com/2023/03/vegan-peanut-butter-eggs-three-ways/

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