Vegan Candyland Peanut Butter Eggs
Maybe you’re missing Easter candy as a vegan, and didn’t get an order in to Lagusta’s Luscious, Sjaak’s, or Sweet & Sara in time (there are lots of seriously great gourmet chocolate options, so there’s no excuse for abstaining, or longing after non-vegan candy!) Or maybe you just enjoy egg-shaped peanut butter cream cheese-filled chocolates. It’s all good! Luckily, you can make peanut butter eggs at home in a couple of hours.
This recipe is from a vegan candy zine I published in 2009 called Vegan Candyland, which people still buy regularly, 8 years later! The other eggs in the above photo are the Coconut Cream Eggs, which are also in the zine. You can purchase a copy of Vegan Candyland in the Seitan Beats Your Meat shop: bit.ly/SBYMshop Grab a copy if you like making chocolates, fudge, and caramels.
In the meantime, you’ve got peanut butter eggs to make. I’ve always used the store bought Tofutti or Trader Joe’s vegan cream cheese, but we’re now living in the future where you can make cultured cashew cream cheese that tastes way better, so I’d recommend trying that!
Get the recipe:
- 1/2 cup vegan margarine
- 1/2 cup vegan cream cheese
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt (less if you are using salted peanut butter)
- 3 1/2 cups powdered sugar
- 1 cup smooth peanut butter or cashew butter
- 1 1/2 cups vegan chocolate chips
- 1-2 teaspoons vegetable shortening or canola oil
- Cream together the margarine, cream cheese, vanilla, and salt.
- Gradually add the powdered sugar and peanut butter or cashew butter, alternating between the two ingredients.
- Stir until all ingredients are mixed in, and a thick dough has formed.
- Roll 1-inch pieces of dough into egg shapes, adding more powdered sugar if the dough is too wet and won’t hold its shape. Place eggs on a parchment or silicon mat-lined cookie sheet, and place in the freezer for 1 hour or until solid.
- To melt the chocolate for dipping, place chocolate chips in a glass bowl and melt in the microwave or double boiler (or by setting the glass bowl in a pan filled with water over medium heat on the stove) and stir until smooth, adding the second teaspoon of shortening or oil if chunky or thick.
- Remove the cookie sheet of eggs from the freezer. To dip, stick a toothpick or fork in an egg, dip it in the chocolate, then return to the cookie sheet, using another fork to release the egg. Repeat with each egg.
- Let the chocolate shell harden at room temperature. This will go quickly because the centers are frozen. Once fully hardened, you can store in an airtight container in the refrigerator, or freezer if not serving for some time. Enjoy!