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–+ servings
Peanut butter easter eggs on a cooling rack.

Copycat Reece's Peanut Butter Easter Eggs (Plant-Based & Gluten-free)

Print Recipe
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.
Course Dessert
Cuisine American
Prep Time 30 minutes
Total Time 30 minutes
Servings 16 eggs
Calories 107
Author Elizabeth

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

Calories: 107kcal | Carbohydrates: 10g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 0.003mg | Sodium: 25mg | Potassium: 64mg | Fiber: 2g | Sugar: 7g | Vitamin A: 12IU | Calcium: 19mg | Iron: 1mg