Peanut Butter Dark Chocolate Eggs

Easy chocolate peanut butter eggs with just 4-ingredients! Perfect for an Easter treat or anytime healthy candy substitute.

Happy Friday!

How was your week?

I feel like it’s that time of the year when all of us humans start to slowly come out of hibernation.

So, my calendar this weekend is full– want to hear?

We’ve got a baseball game this evening, followed by bookclub brunch tomorrow, and a hair highlight on Sunday.

That might not seem like a lot to you, but to an introvert, well, that’s a whole lot of socialization.

My one rule is to never plan TWO events in one day, because in my experience that never ends well for my energy levels.

My other rule is always tackle the weekend with a clean treat, preferably a plant-based peanut butter and chocolate coated candy.

You ready?

The Best Vegan Easter Eggs

OK, so, what’s your favorite Easter candy?

Peeps and jelly beans were never really my thing.

Hands down my favorite spring-inspired candy is Reese’s chocolate peanut butter eggs.

I mean, sweet pillowy peanut butter ovals enrobed in chocolate?

SWOON.

Something about that egg-shape created the perfect ratio of peanut butter and chocolate with every bite.

These Peanut Butter Dark Chocolate Eggs are the quickest way to get your plant-based and egg-shaped chocolate peanut butter fix this Easter!

What You Need to Make Peanut Butter Dark Chocolate Eggs

The recipe begins with super simple peanut butter egg rounds that are easy to make by hand with just three ingredients–

1. peanut butter,
2. maple syrup,
3. and coconut flour.

That’s it!

For the peanut butter, be sure to use one that is just peanuts and sea salt or just peanuts!

You want the dough to be thick and moldable, so feel free to add a little extra coconut flour to thicken things up if you find it’s too runny to work with.

The Chocolate Coating

The final 1-ingredient is a simple melted chocolate coating.

To achieve this I used my chocolate coating I used my favorite Cashew Butter & Raspberry Jelly Dark Chocolate bar.

This clean chocolate is totally vegan, refined-sugar-free, and oil-free, making it an instant favorite of mine for eating and recipe creation.

The Cashew Butter & Raspberry Jelly Dark Chocolate flavor is perfect here to give a slight jammy flavor and cashew creaminess to the chocolate shell.

Any of the Hu Kitchen chocolate flavors will work here, so choose your favorite and get melty.

The trick to making these eggs is to freeze between every step.

This ensures you have a solid egg to work with between dunks of warm chocolate.

My ideal peanut butter egg is has a heavy peanut butter to chocolate ratio, but if you prefer a thicker chocolate coating, try double dipping the eggs for a more intense flavor.

To do this, freeze the first chocolate coating until solid, then re-dip for a second round of dark chocolate deliciousness.

I like to instead drizzle mine with excess chocolate for a fun aesthetic.

How to Serve Vegan Peanut Butter Chocolate Eggs

These 4-Ingredient Peanut Butter Dark Chocolate Eggs are perfect for the whole Easter gang!

Make them for a your family, your friends. your kids, or yourself.

They’re great for everyone because they’re vegan, gluten-free, grain-free, oil-free, and refined-sugar-free.

If you don’t finish them all on Easter, that’s OK!

They keep in the fridge for up to one week and can be frozen for a month or more.

More Vegan Easter Treats

• Coconut Almond Rolled Dates

• Homemade Vegan Chocolate Bunnies & Eggs

• Toasted Coconut Bird’s Nests

• Purple Sweet Potato Cashew Butter Eggs

I Want to Hear From You

If you make this Peanut Butter Dark Chocolate Eggs recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

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This post is brought to you by Hu Kitchen, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!