Homemade Vegan Peanut Butter Eggs

These homemade vegan peanut butter eggs offer a healthier alternative to your average chocolate egg. They’re vegan, refined sugar free, gluten free and even slightly lower in calories than your typical peanut butter eggs.

Course Dessert

Cuisine Western

Prep Time 15

Chill Time 30

Total Time 45

Servings eggs

Ingredients

½ cup peanut butter
⅔ cup ground almonds
¼ cup oat flour
1 tablespoon agave syrup
½ cup dark chocolate chips

Instructions

Prepare the filling by mixing peanut butter, ground almonds, ground oats and agave syrup.
Scoop out walnut-sized balls of dough, and shape them into eggs. Place the eggs onto a cookie sheet lined with parchment paper and pop in the freezer to harden for about 20 minutes.
Melt chocolate chips in the microwave in 30 second intervals until glossy. Give the chocolate a good stir to get rid of any lumps and air bubbles.
To dip, drop eggs one at a time into the chocolate, flip once, pick up with a fork and gently tap on the rim of the bowl to remove excess chocolate. Repeat until all eggs are coated.
Place the chocolate covered peanut butter eggs back in the freezer to set for about 10 minutes.
Store your peanut butter eggs in the fridge for up to a week.

Nutrition