Homemade Vegan Peanut Butter Eggs
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.
ingredients
- ½ cup peanut butter
- ⅔ cup ground almonds
- ¼ cup oat flour
- 1 tablespoon agave syrup
- ½ cup 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.
nutrition
Nutrition Facts
Homemade Vegan Peanut Butter Eggs
Amount per Serving
Calories
154
% Daily Value*
Fat
11
g
17
%
Saturated Fat
3
g
19
%
Cholesterol
0
mg
0
%
Sodium
57
mg
2
%
Potassium
126
mg
4
%
Carbohydrates
10
g
3
%
Fiber
1
g
4
%
Sugar
4
g
4
%
Protein
4
g
8
%
Calcium
42
mg
4
%
Iron
0.6
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
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