Easter is here! For the past several weeks I have walked through many grocery stores with aisles packed with various Easter goodies. This is my first vegan Easter, and as I browsed through the stores, I picked up several items and was absolutely disappointed at the long lists of GMO and non-vegan ingredients. Well, I decided to make vegan Easter treats for my family. My dark chocolate peanut butter cups are always a hit, but since it is Easter, I decided to make vegan chocolate peanut butter eggs as well.
The recipe is simple and only requires five ingredients to make. The hardest part of the recipes is waiting for the peanut butter eggs to chill before dipping them into the chocolate. Fortunately, I was working on preparing a vegan meal at the same time, so the wait time allowed me to focus on making dinner as well.
Once you mold your peanut butter mixture into egg shapes, they are ready to pop into the fridge! You can use egg molds if you like, but I prefer to mold them by hand.
Rich, creamy, peanut buttery, and only five ingredients to make!
Author: The Sensible Vegan
Recipe Type: Dessert
Serving: 13 large eggs or 20 medium eggs
Serving size: 1 medium egg Calories: 215 Fat: 13g
Sat Fat: 4.7g Carbohydrates: 21.4g Sugar: 15.2g Sodium: 91.3mg
Fiber: 1g Protein: 1g
Please let me know how you like this recipe. I'd love to hear from you and see your variation as well! Post your recipe photos #thesensiblevegan. Thank you!
About Tabatha James
Tabatha James is a wife, mom, and children's book author who loves creating vegan recipes with 10 ingredients or less!