Description
Indulge in these delightful Vegan Peanut Butter Eggs with Coconut Oil, a perfect plant-based treat that melts in your mouth. Made with wholesome ingredients, they’re easy to prepare and satisfy any sweet tooth!
Ingredients
Scale
- 1 cup creamy peanut butter
- 2 cups powdered sugar (confectioners' sugar)
- 1/2 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup vegan chocolate chips or chunks
- Optional: A pinch of sea salt
Instructions
- Prepare Your Workspace: Start by lining a baking sheet with parchment paper or a silicone baking mat.
- Melt the Coconut Oil: In a small, microwave-safe bowl, gently melt the coconut oil until it's fully liquid. Set aside to cool slightly.
- Mix the Peanut Butter Filling: In a medium-sized mixing bowl, combine the creamy peanut butter, powdered sugar, cooled melted coconut oil, and vanilla extract. If using, add a tiny pinch of sea salt.
- Combine Thoroughly: Mix all the ingredients together until well combined and forms a thick, pliable dough.
- Chill the Filling (Important!): Cover the bowl with plastic wrap and refrigerate the peanut butter mixture for at least 30 minutes.
- Shape the Eggs: Scoop out small portions of the peanut butter mixture and roll each portion into an oval or egg shape. Place on the prepared baking sheet.
- Chill Again: Refrigerate the shaped eggs for another 15-20 minutes.
- Prepare the Chocolate Coating: In a clean, dry microwave-safe bowl, combine the vegan chocolate chips or chunks with a teaspoon of coconut oil. Microwave until melted and smooth.
- Dip the Eggs: Remove the chilled peanut butter eggs and dip each into the melted chocolate, coating completely.
- Return to Baking Sheet: Transfer the coated egg back to the baking sheet and sprinkle with flaky sea salt if desired.
- Final Chill to Set: Refrigerate for at least 30 minutes or until the chocolate coating is completely firm.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 egg
- Calories: 150
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 9 g
- Saturated Fat: 7 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: Ensure the peanut butter filling is firm enough to roll without being sticky. Work quickly when shaping the eggs, and add extra coconut oil or powdered sugar as needed to achieve the right consistency.