Vegan Peanut Butter Eggs

  • Author: Beth Hornback | Pass the Plants
  • Prep Time: 30 minutes
  • Cook Time: 5 minutes
  • Total Time: 35 minutes
  • Yield: 14 peanut butter eggs 1x
  • Category: Dessert
  • Method: Freeze


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


  1. In a food processor, pulse the chickpeas into fine crumbs.
  2. Add the peanut butter, maple syrup, and salt (if using).
  3. Pulse mixture until combined into a soft dough-like consistency.
  4. 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.
  5. Place each filling piece on a baking tray lined with parchment paper and place in the freezer for 20 minutes.
  6. 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.
  7. 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.
  8. Please the finished egg on the baking sheet and repeat until all the filling is coated with chocolate.
  9. Freeze or refrigerate for at least 15 minutes until set. 
  10. 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