These easy vegan peanut butter eggs are so easy to make! Perfect chocolate outside with soft peanut butter fudge inside! You’ll love them! Can be Top 8 allergen free if needed.
If you love chocolate and peanut butter together, then you know that vegan peanut butter eggs during spring time are absolutely amazing.
Okay, likely if you enjoy peanut butter eggs, you may not have had a vegan version of them.
Imagine a Reese’s peanut butter cup, but shaped like an egg. It’s pretty much exactly the same; however, before being vegan we used to swear that the peanut butter eggs tasted way better than the traditional Reese’s peanut butter cups.
These vegan peanut butter eggs are really easy to make. They do take some time because you have to let it set up in a few stages, but overall, you’ll be shocked at how simple the process is!
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What ingredients do I need to make vegan white chocolate peanut butter cups?
If you’ve read to here then you know what I’m going to say at this point. You only need 7 total ingredients to make these vegan peanut butter cups. I mean it doesn’t get much easier than that.
Below are notes about the main ingredients before we get into the full recipe located lower in this post on how to make vegan Reese’s cups:
- peanut butter – obviously we can’t have peanut butter cups without peanut butter itself! You can use crunchy or creamy! Both will work
- dairy free butter – we are using vegan butter for richness in the center of the filling
- dairy free milk – any non-dairy milk will work so go with your favorite! Since we are adding sugar to this recipe, we’d recommend going with an unsweetened variety
- powdered sugar – when combined with the vegan butter and peanut butter, the powdered sugar helps to make essentially a fudge like substance which is what we use for the filling
- vanilla – this adds sweetness but also helps elevate the other flavors
- vegan chocolate chips – for a long time it was hard to find vegan chocolate chips; however, it’s becoming easier and easier. If you have an extreme sweet tooth, then you’ll likely want to use semi-sweet chocolate; however, if you want a bit more balance and not such a sugar shock then you can use dark chocolate chips (or even do a mix of half and half semi-sweet and dark)
- salt – while this ingredient is optional, it does really help the flavors pop!
That’s it! Those are your 7 ingredients!
SUBSTITUTIONS AND VARIATIONS
- peanut butter – this recipe will work with any nut butter or sunflower butter if you need to swap. Just be mindful that it will alter the taste
- dairy free butter – you could swap this with coconut oil, but we highly suggest using the non-dairy butter
- vegan chocolate chips – try this with vegan white chocolate as well. Especially if you want to dye the eggs different colors!
Frequently Asked Questions:
Absolutely not. You can use an egg shaped cookie cutter or shape the peanut butter mixture by hand into whatever shape you want or roll out and use cookie cutters to make a shape too. Then, just follow the dipping and storing instructions above.
Yes! You can either use a Regular Size Cups or Mini Cups mold or you can use a mini or regular size cupcake pan. If using a cupcake pan, definitely line it with mini baking cups. Not only is it easy to come out, but it gives the same design as the molds.
This can be done, but it won’t exactly taste the same.
First, you can ensure that you get a soy free dairy free butter like Earth Balance soy free in the red tub or sticks.
Then, you just need to use a nut butter that is safe for you. If you are allergic to peanuts and all other nuts, then sunbutter is your best bet.
If peanuts are your only allergy, but not others, try a cashew or almond butter, etc for a delicious spread, or even a chocolate hazelnut spread.
Yes! These vegan peanut butter eggs can be made up to 30 days in advance!
If you store at room temperature, you can do so in an air tight container up to 7 days.
If you store in the fridge, you can do so in an air tight container up to 14 days.
Or if you store in the freezer, you can do so in a freezer safe container up to 30 days.
What molds are you using?
For both the regular size vegan peanut butter cups and the mini peanut butter cups, we used molds found on Amazon.
These specifically –
For the vegan peanut butter eggs mold, we found that in a store, but Amazon has very similar ones
You could also do an egg shaped cookie cutter.
WHAT OTHER VEGAN DESSERTS SHOULD I TRY?
If you are looking for a healthy treat, you can definitely try our peanut butter banana smoothie. If you are looking for a different vegan peanut butter recipe, then you must try our vegan peanut butter cookies!
Other delicious vegan desserts that you may want to try would be:
- Vegan Chocolate Lava Cakes
- Dairy Free Apple Pie
- Vegan Carrot Cake
- Easy Vegan Peach Cobbler
- Vegan M&M Rice Krispies
- Vegan Lemon Pound Cake
- The Best Vegan Chocolate Cake
See even more dairy free and egg free desserts on our website!
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Vegan Peanut Butter Eggs
- 1 ½ cups peanut butter (can sub with other nut or sunflower butters)
- ¼ cup dairy free butter
- 3 tablespoon dairy free milk
- 1 teaspoon vanilla
- 1 cup powered sugar
- ¼ teaspoon salt
- 3 cups vegan chocolate chips (semi-sweet, dark or mix of both)
- In a large mixing bowl, cream together peanut butter and dairy free butter.
- Add in vanilla and dairy free milk. Beat just until combined.
- Slowly add in the powdered sugar and salt if adding until everything is well combined.
- Fill molds half way with the peanut butter mixture and place in the freezer for 30 minutes.
- When ready, melt vegan chocolate and then dip the frozen peanut butter mixture into the chocolate. Let any excess run off and place back into mold. Alternatively you can add 1-2 tablespoon of melted chocolate into the mold, spread up the sides, add peanut butter mixture and then spread more on the top.*you do not want a thick layer of chocolate
- Place in fridge for 30 minutes or until hardened.
- Can be stored at room temperature, in the fridge or in the freezer.
Let’s see your creations!
Share to Instagram and tag us @makeitdairyfree so we can see and share it!
These were a hit at our family Easter gathering! I bought molds online and even did them in between meetings working from home. I used monkfruit powdered sugar for my diabetic in-laws, dairy free chocolate and almond butter. Thanks for this recipe, bookmarked for the next Holiday!
Ahh love that! SO glad that everyone enjoyed!