Vegan Chocolate Peanut Butter Eggs
I’ve been vegan for almost three years now. Since going vegan, I can honestly say I rarely find myself missing non-vegan products. There are a multitude of amazing store bought vegan substitutes out there; not to mention countless recipes on the internet for DIYing nearly anything you’re craving. However, with Easter being right around the corner, I recently I found myself with a massive craving for Reese’s Eggs.
It was a weirdly specific craving that I couldn’t satisfy with my usual favorite stand ins, such as Justin’s Dark Chocolate PB Cups or Unreal Dark Chocolate PB Cups. Mostly because the peanut butter to chocolate ratios were totally off. Also, the filling in Reese’s always had a sweet, but strangely salty and borderline savory quality to the filling that I haven’t found to be quite matched in vegan PB cups. Maybe that’s been totally skewed by memory since I haven’t had one in years, but that’s how I remember it. I personally always favored the PB eggs to the cups, because the more PB filling the better… Amiright?
Anyway, I set about making these little creations this past weekend. And, you guys, I think I nailed it.
The texture is exactly as I remember, and that salty/savory/nutty/sweet flavor in the filling is absolutely spot on thanks to a slightly unusual ingredient: nutritional yeast. That probably sounds like it wouldn’t mix with peanut butter and chocolate, but it just works. Trust me. My partner and I are both obsessed. Go make these right now, that’s an order.
Nutritional yeast, is there anything you can’t do? I know we vegans constantly praise the stuff, but really, it’s magic. I think it should be a pantry staple for everyone, even non-vegans. Seriously, try the stuff on popcorn with melted vegan butter, it’ll change your life <3
Also, if you happen to live in a town with a Trader Joe’s, I implore you to go there to get their salted creamy peanut butter for this recipe. It’s honestly the best, hands down. I’ve tried a lot of nut butters, and their peanut butter has the most perfect, nutty, roasty, toasty flavor I’ve found. The peanut taste is just so pronounced. It’s absolutely perfect in these. So, if you can get some, do it!
Lastly, I highly recommend trying these frozen. Frozen candy = amazing.
Alright, that’s enough out of me for now. Go make these eggs and then tag me on Instagram @Bitchy_Baker or #BitchyBaker
Vegan Chocolate Peanut Butter Eggs
(Reese’s Copycat Recipe)
Yield: Approximately 27 Eggs
Time: 1 Hour + 1-2 Hours Chill Time
1 ½ cups natural salted creamy peanut butter (see note)
¼ cup vegan butter, melted (see note)
2 ½ cups powdered sugar
3 tablespoons nutritional yeast
½-1 teaspoon fine sea salt (see note)
About 16 oz dark chocolate, chopped (see note)
Optional: 1-2 tablespoons coconut oil (use refined if you don’t like the flavor of coconut)
Optional: Sprinkles, chopped peanuts, etc.
1. Make the Filling: In the bowl of a stand mixer, combine the peanut butter, melted butter, powdered sugar, nutritional yeast, and sea salt. Mix on low until the mixture forms a very stiff, homogenous, dough-like consistency. The filling should be very stiff and hold its shape easily. If it feels too soft, add a bit more powdered sugar.
2. Form the Fillings: Using spoons or a cookie scoop, portion out two-tablespoon sized balls of filling. Roll into balls, and then flatten and form them into egg shapes, similar to a Reese’s Egg. Place onto a parchment or silicone mat-lined baking tray. Repeat with the rest of the filling.
3. Freeze Fillings: Once all of your eggs have been formed, place the tray into the freezer to harden for one to two hours. This will make it easier to dip them.
4. Melt the Chocolate: Right before you’re ready to begin dipping the fillings, carefully melt the chocolate. I like to melt my chocolate over a double boiler as it is much gentler and you’re less likely to scorch the chocolate this way. However, you can get away with doing this in the microwave in 15 second bursts, stopping to stir in between. You can also choose to temper your chocolate using this method, if you wish. This is optional as it takes more time, but it will yield a much shinier and snappier coating.
5. Add Coconut Oil: Once melted, examine the consistency of the chocolate. If it seems to thick to dip, feel free to stir in 1 tablespoon of coconut oil. This will thin the chocolate out slightly and make it easier to coat the eggs. If it’s still too thick, add up to a tablespoon more coconut oil.
6. Dip: Dip each of the fillings into the chocolate, coating fully. Remove with a fork and gently tap off excess chocolate. Place onto a parchment or silicone mat-lined tray. Optionally, sprinkle with some chopped peanuts or sprinkles while the chocolate is still wet. Repeat with remaining eggs.
7. Chill: Place in refrigerator or freezer to set. Once the chocolate has hardened, remove from tray and place in an airtight container. I recommend storing these in the fridge or freezer until ready to eat. I personally love them frozen, but you do you.
1.) I’d like to note, that when choosing a peanut butter to make these, I HIGHLY recommend using a natural peanut butter with only peanuts and salt as the ingredients. It should be runny at room temperature. I haven’t tried these with a no-stir peanut butter and as such can’t guarantee the results.
2.) I recommend using a stick-style vegan butter such as Miyoko’s or Earth Balance, as opposed to a spreadable vegan butter. Otherwise the fillings might be too soft and will require a lot more powdered sugar to get to a moldable consistency.
3.) The amount of salt needed will vary depending on the brand of peanut butter used. Some are much saltier than others. I recommend starting with less and tasting to see if more is needed to get to the desired level of salty goodness.
4.) I like using Trader Joe’s Pound Plus Dark Chocolate as it’s super affordable and delicious, but you can use any dark chocolate you like. Chocolate chips also work great, just check the label to make sure they’re vegan-friendly.
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