Make these creamy vegan Copycat Reece's Peanut Butter Easter Eggs for Easter dessert! These plant-based eggs are full of peanut butter flavor and still completely vegan and gluten-free.
I present to you the much healthier version of Reece's peanut butter Easter eggs.
These eggs are completely plant-based, gluten-free, and refined sugar free. They even have an extra burst of protein.
AND they taste great!
They're a burst of creamy peanut butter covered in chocolate. You'll never buy Reece's eggs again!
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Why I love these Plant-Based Copycat Reece's Peanut Butter Easter Eggs
- Dietary needs - these Easter eggs are plant-based, oil-free, gluten-free, dairy-free, and refined sugar-free
- Healthier version of a classic - these eggs are made with whole food plant-based ingredients so you can avoid the sugars, oils, and other processed ingredients in the store-bought version
- So festive - these are Easter eggs of course! And if you get creative with the decorations you can make some truly beautiful designs
- Freezer friendly - if you don't eat the entire batch in one sitting, these eggs store very well. They'll last in the freezer for several months
Ingredient Notes & Substitutions
- Natural Peanut Butter: choose an unsweetened creamy peanut butter. The only ingredients should be peanuts and salt!
- Peanut Powder: peanut powder is peanuts that have been processed into a powder, leaving most of the protein and removing some of the fat. You should be able to find almond powder at your local grocery store, or on Amazon. Look for a peanut powder with no added sugar. If you don't have peanut powder, you can use almond flour or oat flour.
- Maple Syrup: you can sub date syrup, but this will change the color of the egg
- Date Sugar: date sugar is made from dried dates that have been ground into a fine powder. It is my go-to sweetener because is made from fruit. You can find it at most grocery stores and on Amazon. If you don't have date sugar you can use coconut sugar or another granulated sugar.
- Vanilla
- Salt: a pinch of salt helps enhance the sweet flavors, don't skip this!
- Vegan Dark Chocolate: I use 100% unsweetened chocolate for the coating. If you prefer a sweeter chocolate, you can use any vegan dark chocolate like Enjoy Life or Pascha.
- Chopped Peanuts: to decorate, optional
How to make these plant-based Copycat Reece's Peanut Butter Easter Eggs
Step 1. Mix the peanut butter, peanut powder, and maple syrup in a medium bowl.
Step 2. Shape the mixture into tablespoon-sized flattened eggs. Place in the freezer for 10-15 minutes to solidify.
Step 3. Meanwhile, melt the dark chocolate.
Step 4. Dip each egg into the chocolate, then arrange on a parchment lined pan. Sprinkle with chopped peanuts to decorate. Then place in the freezer for 5-10 minutes to solidify. Serve and enjoy!
FAQ & Expert Tips
You can sub almond powder, almond flour, oat flour, or regular all purpose flour in place of the almond powder. If you use all purpose flour, you need to heat treat the flour before using it.
If you use all purpose flour, you must heat treat it before consuming it. By heating the flour before consuming it, you are reducing the pathogens that build up in flour during its shelf-life. Bacteria like E. Coli can live in raw flour until it is baked. So you never want to eat flour raw.
It IS okay to eat oat flour and almond flour raw, so there's no need to heat treat those.
To heat treat all purpose flour, spread the flour evenly on a baking sheet and place in a 300°F oven. Stir every 2 minutes until the flour reaches 65°F.
Store these eggs in the refrigerator or freezer. Avoid leaving the eggs on the counter for too long to prevent melted chocolate.
These eggs will last for several weeks in the fridge and several months in the freezer.
Recipe Prayer
Praise the Lord for He is risen! We celebrate your resurrection this day. Amen.
Related Recipes
More vegan Easter desserts
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📖 Recipe
Copycat Reece's Peanut Butter Easter Eggs (Plant-Based & Gluten-free)
Ingredients
- ½ Cup Natural Peanut Butter
- ½ Cup Peanut Powder
- 2 Tablespoons Maple Syrup
- 2 Tablespoons Date Sugar
- 1 Teaspoon Vanilla
- Pinch Salt
- 4 Ounces Vegan Dark Chocolate
Instructions
- Mix the peanut butter, peanut powder, maple syrup, and date sugar in a medium bowl.
- Shape the mixture into tablespoon-sized flattened eggs. Place in the freezer for 10-15 minutes to solidify.
- Meanwhile, melt the dark chocolate.
- Dip each egg into the chocolate, then arrange on a parchment lined pan. Sprinkle with chopped peanuts to decorate. Then place in the freezer for 5-10 minutes to solidify. Serve and enjoy!
Nutrition
Nutrition information is an estimate.
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