Peanut Butter Eggs

Mr. M and I just had a conversation about Easter egg hunts. Neither of us can remember participating in Easter egg hunts as children. I think we were deprived! But, you don’t have to be 🙂

Just in time for the Easter bunny…

Peanut Butter Eggs

I used to love peanut butter eggs. The super sweet peanut butter. The melty chocolate. Big or small, I liked them all. But whole food vegans don’t eat that stuff, right? Wrong!

I made my own peanut butter eggs. And, I donated them to a bake sale at work to support a group of my co-workers who are participating in the  Susan G Komen Walk for the Cure this summer. Their team name is We Pink We Can. Too cute! Anyway, my PNB Eggs were a hit – at least with the three people who reported eating them 😉

Peanut Butter Eggs

Peanut Butter Filling

1/2 c peanut butter

2 TBSP maple syrup

1 tsp psyllium powder

dash salt

Combine peanut butter, maple syrup and psyllium in a small bowl. Add dash salt if your PNB doesn’t contain salt (this will help bring out the sweetness of the peanuts and maple syrup). You want the mix to be dry and crumbly. Refrigerate the peanut butter filling for a few hours.

After thoroughly chilled, remove peanut butter filling from fridge and scoop mixture by the tablespoon full. Form into egg shapes and flatten slightly. (Reese’s PNB Eggs are flat-ish.) Place eggs on a parchment lined cookie sheet and freeze for a few hours.

Chocolate Coating

4 squares Baker’s semi-sweet chocolate or about 1/2 c vegan chocolate chips

2 TBSP coconut oil

1 tsp vanilla extract

Combine ingredients in a microwave safe bowl. Heat in microwave 30-45 seconds until chocolate is melted and easily combines with oil to form  smooth, liquid chocolate goodness.

Remove peanut butter eggs from freezer and quickly dip into melted chocolate. Return coated eggs to the parchment covered cookie sheet and refreeze for a few hours. Store in the freezer or refrigerator.


Nut-free Option: Replace peanut butter with sunflower seed butter or pumpkin seed butter (or another nut butter if you don’t have an issue with tree nuts)

Sugar-free Option: Replace the maple syrup with liquid stevia to taste or powdered stevia to taste. With either, you may need to add a little liquid to the peanut butter mixture. I added a little water to one batch, and it didn’t affect the taste at all. I think a few drops of non-dairy milk would also work.

Refined Sugar-free Option: Make your own chocolate coating. Equal parts cocoa powder, liquified coconut oil, and liquid sweetener. Combine and warm to create smooth, liquid, chocolatey goodness. Remember, however, coconut oil liquifies at about 74 degrees, so keep your eggs chilled. (Freezing is best.)

Love Coconut? Try replacing the peanut butter with coconut butter!

Love Chocolate? Try replacing the peanut butter with chocolate peanut butter or white chocolate peanut butter. Or, make your own chocolate peanut butter by adding cocoa powder to the mixture. (You probably won’t need the psyllium…)


I’m sharing this recipe with the readers of…

Slightly Indulgent Tuesdays @ Simply Sugar & Gluten Free

Allergy Free Wednesdays @ The Tasty Alternative

Wellness Weekends @ Diet Dessert and Dogs

Allergy Friendly Lunchbox Love @ Allergy-Free Vintage Cookery

Allergy Friendly Fridays @ Cybele Pascal – The Allergy-Friendly Cook

7 responses

  1. psyllium powder – what is this? Where do you find it? What does it do for the recipe? I’ve been wanting to try something like this. 🙂 We’ve made chocolate covered pretzels and chocolate covered strawberries, but i LOVE reeses. 😉

    • Sheridan: Psyllium powder is sold commercially as a laxative aid – ha ha. It’s a bulking aid and great fiber supplement. You can find it in health food stores as either psyllium husks or psyllium powder. Obviously, the husks are thicker and would need to be ground into powder (in a coffee grinder, food processor, or, like I have used, a Magic Bullet – think processing oats into oat flour or flax seeds into flax meal). I found psyllium powder in the diet aids section at Walmart with the Metamucil – again, ha ha. But, the only ingredient is psyllium – no sugars or colors. The brand is Konsyl. (It comes in a white bottle with a burgundy label.)I used it with the PNB (or whatever seed butter you’ll need to use) to dry out the nut oil and make the PNB thicker and more crumbly. I’m sure you could use something else, but everything I can think of gels with it gets damp…hum…Let me know if you try them!

  2. Pingback: Energy Bites and Chocolate Covered Peanut Butter Eggs | The Healthy Beehive

  3. Pingback: Recipe Review: Gluten-Free Brownies | Veggie V's Vegan Adventure

  4. Hi There,

    Thank you for sharing your recipe with us last week on AFW! Be sure to check back this week for reader favorites and hostess picks.

    Be Well,
    –AFW Hostesses

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