Vegan Peanut Butter Eggs
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.
Servings: 8 eggs
Calories: 419kcal
Equipment
Ingredients
- 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)
Instructions
- 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.
Notes
*See post for notes about Top 8 Allergy Free variation
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
Affiliate link for molds we use:
Nutrition
Serving: 1piece | Calories: 419kcal | Carbohydrates: 28g | Protein: 11g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 327mg | Potassium: 298mg | Fiber: 3g | Sugar: 22g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg