Why not make these divine peanut butter-filled eggs instead of buying Easter eggs this year! These vegan peanut butter chocolate eggs are such a delicious and easy treat. What's more, they come together with just 4 simple ingredients and are healthier than most conventional Easter candy.
When it comes to Easter eggs I find it so important that they are filled. I always do feel a little disappointed when Easter eggs were hollow on the inside. So much space for a sweet center and of course the lovely surprise of finding out what's inside.
That's why these vegan peanut butter Easter eggs are filled with a delicious easy peanut butter caramel, that doesn't require any cooking or special equipment.
What to expect from this recipe:
- Easy to make, fuss-free recipe
- Made with just 4 ingredients
- Fully customizable
- Ready in under an hour
- A great alternative to store-bought Easter eggs
- Perfect for Easter
- Dairy-free
Ingredients overview
Vegan chocolate: You can go for pretty much any vegan chocolate or chocolate chips you fancy for these peanut butter eggs. My personal preference is vegan milk chocolate, I usually use Nomo or Ombar, or homemade vegan milk chocolate. A good quality dark chocolate would also work really well.
Smooth peanut butter: Deep-roasted creamy peanut butter works great for this recipe. I do recommend going for natural peanut butter without added sugars or oils.
Pure maple syrup: This sweetens the filling and turns it into a peanut butter caramel sauce!
Sea salt: As always, sea salt is a must for chocolate desserts if you ask me. Salt helps to balance the sweetness of desserts while also enhancing the flavor of the chocolate.
How to make filled easter eggs
(Full ingredient quantities and instructions can be found in the recipe card at the end of this post)
Melt the chocolate
For best results, I always recommend using a bain-marie when melting chocolate. However, if you'd rather use a microwave that's fine too. Just make sure you use a microwave-safe bowl and only melt the chocolate in 20-second intervals. The Spruce Eats runs through tips on the microwave method of melting chocolate in this post.
Back to the bain-marie, it's a fancy name for a water bath or double-boiler. You'll simply fill a saucepan about a quarter-way with water and place it on a gentle simmer. Then place your chopped chocolate into a heat-resistant bowl and set it on top of the saucepan The idea is that the steam rising from the simmering water will gently, and evenly melt the chocolate.
Make the chocolate shells
Similarly when making my vegan creme eggs, you'll first spoon some melted chocolate into the mold cavities and use a pastry brush to evenly distribute the chocolate around the edges.
The chocolate will pool at the bottom of the mold, but don't worry! For the next step, you'll turn the molds upside down over a baking sheet lined with parchment paper and allow any excess chocolate to drip down.
Peanut butter filling
These mini eggs are filled with an easy caramel, that requires no cooking, no heating, no mixing or blending. You'll literally just need a whisk and a few simple ingredients.
Add the peanut butter, maple syrup, and sea salt to a medium bowl and whisk until completely smooth.
Filling the peanut butter eggs
For the best results, transfer the peanut butter caramel filling into a piping bag. Pipe the peanut butter mixture into each chocolate mold before placing them back in the freezer for about 20 minutes to firm up.
You can also use a spoon to add the filling, it just won't give you as neat of a result!
Sealing the chocolate eggs
You can either create full or half eggs using the remaining melted chocolate.
- Full chocolate eggs: To make this version, first carefully remove the filled peanut butter eggs from their molds. Carefully remove the chocolate eggs from the silicone mold. Gently brush the edges of the eggs with some more melted chocolate (this will act as glue where the 2 egg halves stick together). Press 2 chocolate egg halves together and place them in the fridge to set for 10 minutes.
- Half chocolate eggs: Leave the filled peanut butter eggs in their molds and spoon the remaining melted chocolate over the filling to seal them up to create a half egg shape. Place them in the fridge to set for 10 minutes before removing them from the molds.
Additional toppings and variations
- Alternative nut butter such as almond butter, hazelnut butter, or pistachio butter.
- If you've avoiding nuts altogether, you can use tahini or sunflower seed butter.
- Drizzle melted chocolate over the set eggs, and sprinkle with flaky sea salt.
Storage instructions
Store these homemade chocolate peanut butter eggs in an airtight container and refrigerate them. They will keep fresh for a good 10 days.
More vegan Easter recipes
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Description
Equipment
Ingredients
- 200 g (7 oz) vegan chocolate
- 90 g (⅓ cup) smooth peanut butter
- 70 ml (⅓ cup) pure maple syrup
- ½ teaspoon (½ teaspoon) sea salt
Instructions
- Melt the chocolate over a double boiler (bain-marie). If using a microwave, heat it in 20-second intervals, being careful not to burn the chocolate.
- Place the egg mold on a tray lined with parchment paper. Add one tablespoon of melted chocolate to each mold cavity. Using a pastry brush, coat the inside with a thick layer of chocolate, ensuring all sides are covered - the chocolate will pool in the bottom of the molds.
- Turn the molds upside-down over the lined tray, allowing any excess melted chocolate to drip onto the parchment paper (gather and reserve this for later). Using a pallet knife, carefully sweep across the top of the molds to remove any excess chocolate. Place the filled molds in the freezer to set for 10 minutes.
- To make the peanut butter filling, add the peanut butter, maple syrup, and sea salt to a medium bowl and whisk until smooth.
- Transfer the filling into a piping bag, cutting off the bare end tip (you can also simply use a spoon to fill the molds if preferred).
For full-sized eggs
- Carefully remove the chocolate eggs from the silicone mold. Gently brush the edges of the eggs with some more melted chocolate (this will act as glue where the 2 egg halves stick together).
For half eggs
- Alternatively, you can make half eggs by spooning the remaining melted chocolate over each filling to seal off the peanut butter eggs. Place them back in the freezer to set completely for another 10 minutes. Once set, carefully remove the eggs from their molds.
- If you have leftover melted chocolate, you can drizzle it over the eggs once completely set and sprinkle them with some flaky sea salt.
Storage instructions
- Store these vegan peanut butter eggs in an airtight container and refrigerate them. They will keep fresh for a good 10 days.
Notes
- You can use alternative nut butter such as almond butter, hazelnut butter, or pistachio butter.
- If you've avoiding nuts altogether, you can use tahini or sunflower seed butter.
Nutrition
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Where do u get the egg mold? Xo
Here's the one I used
https://www.amazon.co.uk/gp/product/B0836NFXZX/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1