These homemade vegan peanut butter eggs offer a healthier alternative to your average chocolate egg. They’re vegan, refined sugar free, gluten free and even slightly lower in calories than your typical peanut butter eggs.
Have you been feeling bombarded by the endless choice of chocolate eggs everywhere you look? Big eggs, small eggs, hollow, cream filled, dark chocolate, white chocolate… Easter is definitely just around the corner.
There’s nothing wrong with having a taste of the upcoming holidays, but with so many options out there, it’s hard to stop at one. I’ve come up with the perfect solution – homemade peanut butter eggs that are refined sugar free, dairy free and (do I dare say it) even slightly lower in calories than their store-bought counterparts.
How to Make Healthier Peanut Butter Eggs
- Prepare the filling by mixing peanut butter, ground almonds, ground oats and agave syrup.
- Scoop out walnut-sized balls of dough, and shape them into eggs. Place the eggs onto a cookie sheet lined with parchment paper and pop in the freezer to harden for about 20 minutes.
- Melt chocolate chips in the microwave in 30 second intervals until glossy. Give the chocolate a good stir to get rid of any lumps and air bubbles.
- Dip the eggs one at a time into the melted chocolate. Make sure they’re evenly coated.
- Place the chocolate covered peanut butter eggs back in the freezer to set.
- Store your peanut butter eggs in the fridge for up to a week.
Variations of Homemade Peanut Butter Eggs
- You can easily substitute peanut butter with almond butter to make these Easter eggs peanut allergy friendly, or simply to switch things up.
- Experiment with different types of chocolate. You can use a chocolate with lower cocoa percentage for dipping, and then drizzle with an even darker chocolate for a bitter punch.
- Omit agave syrup for a completely sugar-free version. If you’re making sugar-free peanut butter eggs, make sure to use sugar-free chocolate as well.
Other Peanut Butter Recipes
- Healthy No-Bake Chocolate Oatmeal Cookies
- Homemade Peanut Butter Cups
- Basic Peanut Butter Overnight Oats
Homemade Vegan Peanut Butter Eggs
Ingredients
- ½ cup (130g) peanut butter
- ⅔ cup (75g) ground almonds
- ¼ cup (30g) oat flour
- 1 tablespoon agave syrup
- ½ cup (90g) dark chocolate chips
Instructions
- Prepare the filling by mixing peanut butter, ground almonds, ground oats and agave syrup.
- Scoop out walnut-sized balls of dough, and shape them into eggs. Place the eggs onto a cookie sheet lined with parchment paper and pop in the freezer to harden for about 20 minutes.
- Melt chocolate chips in the microwave in 30 second intervals until glossy. Give the chocolate a good stir to get rid of any lumps and air bubbles.
- To dip, drop eggs one at a time into the chocolate, flip once, pick up with a fork and gently tap on the rim of the bowl to remove excess chocolate. Repeat until all eggs are coated.
- Place the chocolate covered peanut butter eggs back in the freezer to set for about 10 minutes.
- Store your peanut butter eggs in the fridge for up to a week.
Hannah says
I love peanut butter! These sound right up my street!
Ana says
Thanks Hannah! It’s always good to hear from another peanut butter lover.