Vegan peanut butter eggs that are made with healthy ingredients and taste incredible – can it be possible? In a word, YUP. These fun treats are perfect for your vegan Easter chocolate cravings.
Hey friends, it’s been a minute! How are you? Is it just me or is 2019 flying by too quickly? My little boy Josh is about to turn FOUR (sniff, sniff), and I keep telling him to stop growing up. He says it’s part of life. Totally my fault for telling him that, now he uses it against me. Kids.
Speaking of birthdays, Pass the Plants is about to turn FIVE. Well, technically, it was called Eat Within Your Means for the first 3 1/2 years, but still, the blog itself has been running for almost five years. This is a big deal, and yes we will be celebrating.
But first, we’ve got Easter coming up, and that means chocolate! It also means navigating the tricky treat situation, because most of what’s out there for vegan Easter sweets is pretty expensive or requires ordering online ahead of time. Enter…vegan peanut butter eggs!
These little cuties are super easy to make, taste amazing, and have a sneaky healthy addition that no one will detect! In fact, Mr. Pass the Plants says these are better than his former favorite Reeses. High praise indeed!
- Chocolate chips (check that they’re vegan-friendly!)
- Maple syrup
- Peanut butter
Wait…WHAT???? Beth, you’ve gone too far. CHICKPEAS?
Yep. Chickpeas. You’ve gotta trust me on this, people. They actually improve the texture and flavor of the filling, but you won’t be able to detect them in the finished product. It sounds weird, I know, but these are so good. Have a little faith in me, will ya?
How to make vegan peanut butter eggs:
1. Pulse the chickpeas into fine crumbs.
2. Add the maple syrup and peanut butter and blend into a soft dough.
3. Make the egg shapes
Pat out the filling with your hands into a 1/4″ thick disc, and use an egg-shaped cookie cutter to make each egg. You can also use your hands to mold the filling into an egg shape, using about a tablespoon of filling for each.
4. Freeze the filling, then coat with chocolate.
It’s super important that you freeze the egg shaped filling pieces first, so that they don’t fall apart when dipped into the melted chocolate. Melt the chocolate chips in the microwave in 30-second intervals or on the stovetop.
Because the filling pieces are cold, it brings down the temperature of the chocolate quickly, so you may need to rewarm it through the dipping process. I use a fork to quickly coat each side and then scrape off any excess chocolate on the rim of the bowl before placing on a baking sheet lined with parchment paper.
5. Place in the freezer to set for at least 15 minutes before enjoying!
Yes, I placed the vegan peanut butter eggs in an egg-shaped pattern on this plate. At least I didn’t use an egg-shaped plate! Wait a minute, why didn’t I think of that? Food photo prop fail. Such is life, maybe I’ll get it right before the next 5 years is up.
Happy Easter, everyone! Get ready to party for the Big 5!Print
Vegan peanut butter eggs that have a healthy addition snuck in and you won’t believe how good they taste! Plant-based, oil-free, gluten-free, and SO easy to make!
- 2 cups semi-sweet chocolate chips (check label for vegan-friendly ingredients, the Enjoy Life brand is great)
- 1/2 cup natural peanut butter
- 1/2 cup chickpeas (garbanzo beans), rinsed and drained well
- 3 tablespoons maple syrup
- pinch of salt, if using unsalted peanut butter
- In a food processor, pulse the chickpeas into fine crumbs.
- Add the peanut butter, maple syrup, and salt (if using).
- Pulse mixture until combined into a soft dough-like consistency.
- Pat out filling into a 1/4″ thick disc and use an egg-shaped cookie cutter to make the filling for each egg. Alternatively, measure out 1 tablespoon of filling and mold it into an egg shape by hand.
- Place each filling piece on a baking tray lined with parchment paper and place in the freezer for 20 minutes.
- While the filling is chilling (hey, that rhymes!), melt the chocolate chips until smooth and pourable. If the mixture is too thick, thin out with 1 tablespoon of melted coconut oil if desired.
- Coat each frozen piece of filling in the melted chocolate, using a fork to drag the egg across the edge of the bowl to remove any excess chocolate.
- Please the finished egg on the baking sheet and repeat until all the filling is coated with chocolate.
- Freeze or refrigerate for at least 15 minutes until set.
- Store the finished treats in the fridge for up to one week, or the freezer for up to 6 months.
Want to make these into vegan peanut butter cups? Check out the tutorial here.
Keywords: vegan peanut butter eggs, healthy peanut butter eggs, vegan Easter treats, plant-based Easter treats