Hi friends!
I shared the recipe for these on my Instagram last year, but I wanted a more permanent spot for them because these have become a yearly tradition for us now. I have a sneaky suspicion that a lot of you will want to save this recipe for years to come, too. Reeses Eggs were my favorite Easter candy (I am sure a lot of you can relate) and I was missing them pretty badly after going vegan. But I don’t miss the dairy and processed crap. So, enter these easy and much better for you chocolate peanut butter eggs.
I hope you enjoy this recipe as much as my family does. I am especially happy that my kids never feel deprived or like they are missing out. Plus, they love making them with me.
Recipe
You will need:
- 1/2 cup peanut butter
- 3-5 tbsp oat flour (add more as you go for desired consistency)
- 2-3 tbsp maple syrup (or date or agave syrup)
- 3/4 cup dark chocolate of your choice
- 1 tsp coconut oil
- Sprinkles (optional)
To make:
- To make the egg, add peanut butter, oat flour, and sweetener to a bowl and mix until dough forms (it shouldn’t be very sticky) and shape into eggs. Place in freezer for 15-20 minutes or so.
- While the eggs are in the freezer, melt chocolate and coconut oil in a bowl in microwave for about a minute/minute and a half and then stir until smooth.
- Dip frozen eggs into chocolate and set back on a parchment lined sheet. Add sprinkles or another drizzle of chocolate for decoration if you desire. Place back in freezer for another half hour or so.
These are best stored in the freezer until you are ready to serve! You can let them thaw a few minutes before.
