Vegan Peanut Butter Eggs
These vegan peanut butter eggs are super easy to make and make a fun Easter treat that the whole family can enjoy. They contain just 5 ingredients and are ready to eat in 30 minutes with no baking required!
I made these chocolate peanut butter eggs last year and totally forgot to post the recipe on my blog because I was in the middle of moving home around Easter time. Oops!
These are pretty similar to my peanut butter cups except I used an egg mould to make them Easter-themed. Think of them as a dairy-free version of Reece’s peanut butter eggs. A soft, sweet peanut butter filling coated in vegan ‘milk’ chocolate.
I love this recipe because it contains just simple ingredients and you don’t need to do any baking. Just mix the filling together, add melted chocolate to your Easter egg mould, fill it with peanut buttery goodness and top with more chocolate. They’re a great recipe for children to help with because they’re so easy!
Ingredients & Equipment
- Dairy-free chocolate. You can use ‘milk’, white or dark vegan chocolate- whichever you prefer. My personal recommendations are Moo-Free if you like ‘milk’ chocolate, The Free From Kitchen Co. for white chocolate, and Nomo if you like dark chocolate. If you like your chocolate really dark, Lindt 85% is another good one.
- Peanut butter. We can’t have dairy-free peanut butter eggs without peanut butter now, can we?! I used Meridian smooth but any smooth peanut butter will work well.
- Vegan margarine. This will give your peanut butter filling more ‘bite’, making it more fudge-like. I used Vitalite but you can use any other dairy-free margarine you like. Just make sure it’s the soft, spreadable type and not the block.
- Icing sugar. This will add the sweetness to your filling so you’re not just straight up eating pure peanut butter, LOL. It also gives more of a ‘melt in your mouth’ texture which is divine!
- Vanilla extract. Adds a little extra flavour! You can skip this if you prefer but I recommend it.
- Sea salt. This is another optional ingredient but it works perfectly to balance out the sweetness of the filling.
- Easter egg mould. This is a silicone mould shaped like an egg. The recipe makes 12 so you can either use two moulds or make half at a time. You can find them in craft-stores around Easter time but I got mine from Amazon.
- Pastry brush. This is not essential but it’s really useful for spreading the chocolate evenly into the moulds. You can use the back of a teaspoon otherwise.
How to make vegan peanut butter eggs
Dairy-free peanut butter eggs are so easy to make and are super low-effort. Let’s take a look at how to make them.
Gently melt 200g of your dairy-free chocolate of choice. Once melted, use a pastry brush to paint the chocolate into two silicone egg moulds (12 egg-halves total). Make sure to get all the way up the sides.
Place the moulds in the fridge or freezer to allow the chocolate to set. Popping them in the freezer will take just 15 minutes but the chocolate won’t be as shiny.
While the chocolate is setting in the moulds, you can prepare the peanut butter filling.
In a medium-sized bowl, combine 60g of melted vegan margarine, 160g of smooth peanut butter, 160g of icing sugar, 1 teaspoon of vanilla extract and a pinch of salt. Mix it together then use your hands to press it together in a ball.
Once the chocolate has set in the moulds, press around 2 tablespoons of the dairy-free peanut butter filling into each one. Make sure to leave a small gap at the top to allow the chocolate to close the egg properly.
Melt another 200g of dairy-free chocolate and use it to cover up the peanut butter filling, closing the egg halves.
Place them back in the fridge or freezer until the chocolate has fully set. Then pop them out of the moulds and enjoy!
You can keep them in the fridge in an airtight container for up to 1 week.
Yes. If you keep them in an airtight container, you can freeze dairy-free peanut butter eggs for up to two months. When you’re ready to defrost them, just transfer them to the fridge and allow them to thaw overnight. Do not refreeze.
More vegan Easter recipes:
I hope you like these vegan peanut butter eggs. If you make them at home, please let me know how you get on by leaving a rating or comment below. Enjoy! xo
Vegan Peanut Butter Eggs For Easter
Dairy-free chocolate eggs filled with a sweet, smooth peanut butter filling.
- 400 g Dairy-free chocolate
- 60 g Vegan margarine, melted
- 160 g Smooth peanut butter
- 160 g Icing sugar
- 1 Teaspoon Vanilla extract
- Pinch Sea salt (optional)
Melt half of the chocolate and use a pastry brush to paint it into two silicone egg moulds. Make sure to go all the way up the edges to prevent breaking later.
Pop the moulds in the freezer for 15 minutes to allow the chocolate to set.
Prepare the filling by mixing together the melted margarine, peanut butter, icing sugar, vanilla extract and salt.
Once the chocolate has set, fill each egg-half with 1 or 2 tablespoons of the filling.
Melt the other half of the chocolate and use it to cover the peanut butter filling, closing the egg halves.
Place in the fridge for 1 hour until the chocolate has fully hardened. Then pop the eggs out of the moulds and enjoy!
- Store in an airtight container for up to 1 week.