These homemade vegan peanut butter chocolate eggs are made with a peanut butter cream cheese filling and coated in chocolate. They’re super simple to make as Easter candy!
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Due to the virus and stay-at-home orders, Easter is going to be a little different this year. Many of us can’t see our families or eat our traditional meals. I’m continuing to post recipes on the blog because I know for so many people, including myself, cooking is an escape from everything going on in the world.
I hope being able to make Easter candy (maybe even an Easter basket!) is a source of joy and a way to have a sense of normalcy during this scary time.
Making the peanut butter eggs
These homemade peanut butter eggs are just like the ones from Reese’s, but they’re 100% vegan. You don’t need any special equipment or chocolate molds to make them, and you can make them in less than a couple of hours (and most of that that time is chilling the peanut butter filling).
Vegan Cream Cheese Filling
The filling for the eggs is made of peanut butter, cream cheese, and powdered sugar. 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. I prefer the flavor of the cashew cream cheese over store bought, so if you’re up for project, I’d recommend trying that recipe!
If you don’t have vegan cream cheese or can’t find it, you can replace the cream cheese. The flavor will be slightly different, but it will be okay. You can replace the 1/2 cup cream cheese with…
1/3 cup cashew or almonds blended with 2-3 teaspoons water OR 1/3 cup coconut cream OR 1/4 cup vegan butter + 1/4 peanut butter
Since these peanut butter eggs contain cream cheese, store them in the refrigerator until ready to eat. If you’re giving them as a gift or putting them in an Easter basket, keep them in fridge until ready to gift.
If you’d like to make these for an Easter basket or gift giving, I’d recommend using a gift bag with a colorful ribbon or twist tie, like these cellophane gift bags. You could also use sandwich bags and any ribbon or twine you already have at home. Again, store them in the fridge until it’s time to exchange gifts.
More recipes for your Easter basket or dinner table
This vegan homemade Hawaiian bread recipe tastes just like King’s Hawaiian bread. It’s infused with pineapple juice and ginger for sweet, flavorful rolls.
This spring-y main dish calls for kale instead of basil for the pesto, and gets its savory flavor from cashew and pine nuts. It’s a great alternative to traditional pesto when basil is not in season, and is the perfect seasonal dish for your Easter table.
These vegan succulent cupcakes are made out of aquafaba meringue on top of chocolate cake. They are great for spring and summer parties!
Fairy food is a crisp toffee candy traditionally coated in chocolate. It gets its unique crispy texture by adding baking soda and vinegar to a sugar syrup at a precise part in the cooking process.
These homemade vegan nonpareils with rainbow sprinkles are just like the ones at candy stores!
Peanut butter chocolate eggs and coconut cream eggs from Vegan Candyland.
Vegan Candyland Zine
This peanut butter eggs recipe is from a little vegan recipe zine I published in 2009 called Vegan Candyland, which people still buy regularly over a decade later!
The illustrations are a little silly and the design may be a little rough around the edges, but that’s a zine for ya. People keep buying it because of the recipes.
I have copies of the zine for sale in my shop, but I have been wanting to make the zine available in digital format for a while now. You guys can get the recipes instantaneously and it’ll never run out of stock.
Over the weekend, I converted the zine to digital format and it’s now available to purchase. Since the original files are long gone, I photographed the pages, cleaned them up in Photoshop, added some full-color photos, and made the table of contents clickable. I’m happy to share that the zine is now available in PDF and ePub format (compatible with digital readers like iBooks) via Gumroad.
- 13 vegan candy recipes: all of the same great recipes as the paper zine such as Vegan “KitKats”, “Tootsie Rolls”, Chewy Caramels, Chocolate Fudge, and more!
- Vegan candy making tips like how to make a double boiler and making the recipes without a candy thermometer
- 6 full-color photos (new for the digital version)
To celebrate the launch of the digital zine, I have a discount code so you can get a copy for $1.99. Enter code “easter2020” at checkout and it will apply the discount.
The discount will be available through Monday, April 13th.
Buy the zine
Use code “easter2020” at checkout.
Buy a copy of the Vegan Candyland E-Zine
There are paper copies in stock at my online shop, but please note there will be shipping delays due to everything going on right now. The discount code only applies to the digital version and will not work on the Square store.
Now how about those peanut butter eggs?!
- 1/2 cup vegan butter
- 1/2 cup vegan cream cheese
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 1/2 cups powdered sugar
- 1 cup peanut butter, creamy
- 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!
- You can use a chocolate mold to make the eggs if you prefer.
- This recipe was originally published in Vegan Candyland. You can purchase the eBook here.
Nutrition Information:Yield: 24 Serving Size: 1 egg
Amount Per Serving: Calories: 235Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 109mgCarbohydrates: 26gFiber: 1gSugar: 22gProtein: 3g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on seitanbeatsyourmeat.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.
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This post was originally published in 2017 and has been updated with additional information. The recipe has not changed.