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Vegan Peanut Butter Eggs For Easter

Dairy-free chocolate eggs filled with a sweet, smooth peanut butter filling.

Course Dessert
Cuisine vegan
Keyword vegan peanut butter eggs
Prep Time 20 minutes
Cook Time 0 minutes
Chilling time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 12 egg halves
Calories 326 kcal

Ingredients

  • 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)

Instructions

  1. 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.

  2. Pop the moulds in the freezer for 15 minutes to allow the chocolate to set.

  3. Prepare the filling by mixing together the melted margarine, peanut butter, icing sugar, vanilla extract and salt.

  4. Once the chocolate has set, fill each egg-half with 1 or 2 tablespoons of the filling.

  5. Melt the other half of the chocolate and use it to cover the peanut butter filling, closing the egg halves.

  6. Place in the fridge for 1 hour until the chocolate has fully hardened. Then pop the eggs out of the moulds and enjoy!

Recipe Notes

  • Store in an airtight container for up to 1 week.
Nutrition Facts
Vegan Peanut Butter Eggs For Easter
Amount Per Serving (1 egg half)
Calories 326 Calories from Fat 162
% Daily Value*
Fat 18g28%
Sodium 29mg1%
Carbohydrates 34g11%
Fiber 2g8%
Sugar 33g37%
Protein 6g12%
* All values are an estimate only and will vary depending on the food brands used.