Vegan Peanut Butter Eggs by @minimalistbaker

20 min

12 servings

🌰

72 g

Almond flour

🥜

130 g

Peanut butter

🍁

60 ml

Maple syrup

🧂

1.5 g

Salt

🍫

280 g

Chocolate

🥥

15 ml

Coconut oil

  1. Line

    Line a baking sheet with parchment paper.

  2. Add
    • almond flour
    • creamy peanut butter

    Add 3/4 cup almond flour and 1/2 cup creamy peanut butter to a mixing bowl.

  3. Add
    • maple syrup
    • sea salt

    Add 1/4 cup maple syrup and 1/4 teaspoon sea salt to the bowl.

  4. Stir
    • almond flour
    • creamy peanut butter
    • maple syrup

    Stir the filling until it is uniform and holds together.

  5. Portion
    • almond flour
    • creamy peanut butter
    • maple syrup

    Portion the filling into 12 equal pieces.

  6. Shape
    • almond flour
    • creamy peanut butter
    • maple syrup

    Shape each portion into a flat egg shape on the lined baking sheet.

  7. Chill
    • Peanut butter

    Chill the shaped peanut butter eggs for 15 minutes until firm.

  8. Combine
    • vegan dark chocolate
    • coconut oil

    Combine 10 ounces vegan dark chocolate and 1 tablespoon coconut oil in a microwave-safe bowl.

  9. Microwave
    • vegan dark chocolate
    • coconut oil

    Microwave the chocolate mixture in 20-second intervals, stirring between intervals until smooth.

  10. Dip
    • vegan dark chocolate
    • coconut oil
    • Peanut butter

    Dip one chilled peanut butter egg into the melted chocolate coating.

  11. Return
    • Chocolate

    Lift off excess chocolate and return the coated egg to the lined baking sheet.

  12. Coat
    • vegan dark chocolate
    • coconut oil
    • Peanut butter

    Repeat dipping and coating for the remaining 11 chilled peanut butter eggs.

  13. Chill
    • Chocolate

    Chill the chocolate-coated eggs until the coating is set, about 15 minutes.

  14. Serve
    • Peanut butter

    Serve the peanut butter eggs chilled or allow them to soften briefly before eating.

Vegan Peanut Butter Eggs by @minimalistbaker

20 min

12 servings

🌰

72 g

Almond flour

🥜

130 g

Peanut butter

🍁

60 ml

Maple syrup

🧂

1.5 g

Salt

🍫

280 g

Chocolate

🥥

15 ml

Coconut oil

Preparation Steps

  1. Step 1/14

    Line a baking sheet with parchment paper.

    🍳baking sheet
    📜parchment paper

  2. Step 2/14

    Add 3/4 cup almond flour and 1/2 cup creamy peanut butter to a mixing bowl.

    🌰almond flour
    🥜creamy peanut butter
    🥣mixing bowl
    🥄measuring cups

  3. Step 3/14

    Add 1/4 cup maple syrup and 1/4 teaspoon sea salt to the bowl.

    🍁maple syrup
    🧂sea salt
    🥣mixing bowl
    🥄measuring cups
    🥄measuring spoons

  4. Step 4/14

    Stir the filling until it is uniform and holds together.

    🌰almond flour
    🥜creamy peanut butter
    🍁maple syrup
    🧂sea salt
    🥣mixing bowl
    🥄spatula

  5. Step 5/14

    Portion the filling into 12 equal pieces.

    🌰almond flour
    🥜creamy peanut butter
    🍁maple syrup
    🧂sea salt
    🍳baking sheet

  6. Step 6/14

    Shape each portion into a flat egg shape on the lined baking sheet.

    🌰almond flour
    🥜creamy peanut butter
    🍁maple syrup
    🧂sea salt
    🍳baking sheet
    📜parchment paper

  7. Step 7/14

    Chill the shaped peanut butter eggs for 15 minutes until firm.

    🍳baking sheet

  8. Step 8/14

    Combine 10 ounces vegan dark chocolate and 1 tablespoon coconut oil in a microwave-safe bowl.

    🍫vegan dark chocolate
    🥥coconut oil
    🥣microwave-safe bowl
    🥄measuring spoons

  9. Step 9/14

    Microwave the chocolate mixture in 20-second intervals, stirring between intervals until smooth.

    🍫vegan dark chocolate
    🥥coconut oil
    🥣microwave-safe bowl
    🥄spatula

  10. Step 10/14

    Dip one chilled peanut butter egg into the melted chocolate coating.

    🍫vegan dark chocolate
    🥥coconut oil
    🥣microwave-safe bowl
    🍴fork

  11. Step 11/14

    Lift off excess chocolate and return the coated egg to the lined baking sheet.

    🍴fork
    🍳baking sheet
    📜parchment paper

  12. Step 12/14

    Repeat dipping and coating for the remaining 11 chilled peanut butter eggs.

    🍫vegan dark chocolate
    🥥coconut oil
    🥣microwave-safe bowl
    🍴fork
    🍳baking sheet

  13. Step 13/14

    Chill the chocolate-coated eggs until the coating is set, about 15 minutes.

    🍳baking sheet

  14. Step 14/14

    Serve the peanut butter eggs chilled or allow them to soften briefly before eating.

Composition

Ingredients

Types

Nuts, Flour, Sweetener, Oil

Ingredients

Almond flour, Peanut butter, Maple syrup, Salt, Chocolate, Coconut oil

Notes

Chocolate (melted, for coating), Coconut oil (a little, mixed into the melted chocolate for a tender texture)

Allergens

Tree nuts, Coconut

Dietetics

Dietary regimen

Vegetarian, Egg-Free, Gluten-Free, Plant-based

Calories

185 kcal

Macro nutrients

Protein: 4g, Carbohydrates: 16g, Sugars: 12g, Fat: 12g, Saturated fat: 5g, Fiber: 2g

Nutritional Information

Minerals

Calcium: 28mg, Iron: 1.4mg, Potassium: 145mg, Magnesium: 39mg, Sodium: 67mg

Vitamins

Vitamin E: 1.5mg, Vitamin B3: 1.8mg, Vitamin B2: 0.08mg

Preparation

Time Information

Preparation

20 minutes

Overall

20 minutes

Difficulty

Level

Easy (1/4)

Steps

14 steps

Equipments

Utensils

mixing bowl, spatula, measuring cups, measuring spoons, baking sheet, parchment paper, microwave-safe bowl, fork

Appliances

Refrigerator, Microwave

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Easter, Spring celebration, Holiday dessert, Party

Origin

Source

Platform

instagram

Original Creator

@minimalistbaker

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Smooth, Tender, Melt-in-your-mouth, Firm

Flavors

Peanut butter, Chocolatey, Sweet, Salty, Nutty, Rich

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 60 min (Keep in a cool, dry place,Avoid direct sunlight,Chocolate coating may soften), fridge : 7 days (Store in an airtight container,Separate layers with parchment paper,Serve slightly softened for a tender filling), freezer : 60 days (Store in a freezer-safe airtight container,Separate layers with parchment paper,Thaw in the refrigerator before serving)