Vegan Reese’s Peanut Butter Eggs

Everyone knows that Reese’s Easter eggs are significantly better than the traditional Reese’s cup, not only because they are only available once a year and are therefore novel, but also because they are larger and have a greater peanut butter to chocolate ratio, thus making them superior.

Duh. (Everyone knows this.)

The only thing better than a Reese’s Easter egg is nothing. But this is followed at a close second by a homemade Reese’s Easter egg that’s vegan and awesome. So that is what I’ve made for you today.

If you’re not down with the traditional peanut butter + chocolate combo (you rebel), you could use any nut butter you desire.

["Any nut butter you desire" is an awkward phrase worth repeating out of context.]

I also experimented with carob chips on half the batch for my poor, chocolate-less boyfriend, and while he was thrilled with it, I found the carob coating to be too sticky to deal with. (It wouldn’t even set up in the freezer. RUDE.) I’m not saying you can’t do it. I’m just saying it wasn’t pretty. (The eggs in these photos are real-ass chocolate-covered, for the record.)

5.0 from 1 reviews

Vegan Reese’s Peanut Butter Eggs
Author: 
Prep time: 
Total time: 

Serves: 10
 

Ingredients
  • ½ cup peanut butter
  • 2 tablespoons maple syrup
  • 1 tablespoon coconut flour
  • 1 cup vegan chocolate chips (or carob chips if you dare)
  • 2 teaspoon coconut oil
  • 2 tablespoon nondairy milk

Instructions
  1. Mix together peanut butter, maple syrup and coconut flour
  2. Place PB dough between parchment paper and roll to about ¼-in thick
  3. Freeze PB dough for at least two hours before cutting
  4. When your PB is frozen, combine chocolate chips, coconut oil and nondairy milk and microwave to melt
  5. Cut your PB dough into egg shapes (I used a circular cookie cutter bent into an oval) and dip in chocolate
  6. Arrange on parchment paper, and place back in fridge or freezer to set

They’re a little tedious and time-consuming, but I promise they’re worth it. The coconut oil in the chocolate helps it to set up nicely when chilled and the coconut flour in the peanut butter makes it more solid and Reese’s-esque without mass amounts of powdered sugar, which is how most people make Reese’s imitations at home.

Give it a try and don’t EVEN come at me with this boosh that Reese’s Christmas trees are better than Reese’s Easter eggs. The conversation is over.

9 thoughts on “Vegan Reese’s Peanut Butter Eggs

  1. Yay! It’s Reese Easter egg time! They are my fiance’s favorite thing ever. I wonder what he would think if he came home to find a whole BATCH of them in the cookie bin? It would blow his mind…and I would win the best girlfriend ever award :) Thanks for sharing!

  2. Um, not only does “everyone know” that Reese’s eggs are better than the usual pb cups (I’m more of a fan of the mini Reese’s cups for the very chocolate-to-peanut butter ratio reason you mentioned) I believe it is actually a scientific fact.

    This recipe is AWESOME by the way. Thanks for sharing!!

  3. I cannot believe my Jew family has kept me from PB CUP/CHOCOLATE EGGS. Silly traditions. But I don’t discriminate – anythings just tastes cuter in an egg shape.

    Side note: for the chocolate-challenged, you could use a mix of melted coconut oil, carob powder and sweetener (maple?) for a carob coating. I’ve done this before with nut butter cups and it worked well. I don’t remember the exact ratios, though.

  4. Hi Katie! I made these this week (who needs Easter for chocolate eggs?) and had a little bit of the peanut butter mixture left over because I don’t measure ingredients. I froze it in little strips, which I now keep in the freezer to add “peanutbutter swirls” to to vanilla tofutti. Super yum. Thanks for all the recipes!

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