Chocolate Peanut Butter Vegan Easter Eggs (with Matcha!)

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The ultimate plant-based chocolate treats, these Vegan Easter Eggs are stuffed with a sweet, creamy peanut butter matcha filling dipped in a crunchy chocolate coating. A quick and easy homemade peanut butter eggs recipe that is vegan, gluten-free, and totally scrumptious! 

a pink plate filled with chocolate peanut butter eggs with one cut down the middle to show the filling

What Makes This Recipe Great

With Easter around the corner, you might be wondering how vegans can enjoy a holiday dominated by the coveted Reese’s peanut butter eggs. Easter chocolates are everywhere right now, from bunnies to eggs to chocolate carrots and so much more. And guess what? They’re not vegan! 

Now, this is where your girl steps in and saves the Easter confectionary game with easy, delicious Vegan Easter Eggs! Stuffed with a matcha peanut butter filling, then dipped in melted chocolate that hardens into the perfect crunchy shell. 

These delicious egg-shaped morsels are vegan, gluten-free, dairy-free, and full of creamy peanut butter and matcha flavors. Did I mention you only need 15 minutes to make them?!

Ingredient Notes

recipe ingredients in nesting bowls
  • creamy peanut butter: Choose your favorite unsweetened creamy peanut butter with no added sugars or oils. 
  • blanched almond flour: If your peanut butter mixture is too thin, you can adjust the consistency with more almond flour. 
  • maple syrup
  • ceremonial grade matcha powder: Adjust to taste. If you’re curious about how to choose a matcha powder, check out this post
  • vanilla bean paste
  • fine salt
  • dairy-free chocolate chips: You can use dark chocolate or vegan milk chocolate, whichever you prefer. 
  • flaky sea salt: For garnish, optional. 

Step-by-Step instructions

  1. Start by preparing the matcha peanut butter filling. Add maple syrup, vanilla bean paste, salt, and sifted matcha powder in a small bowl and mix until smooth using a spatula. 
  2. Add the almond flour and stir again until a workable dough forms. Add more almond flour as needed until you can easily roll a tablespoon or two of dough in your hands and form a flattened egg shape. If the peanut butter mixture is too soft, you can also refrigerate or freeze it for 10 minutes before coating.
  3. Add your chocolate chips to a microwave-safe bowl and microwave in 15-second intervals, stirring in between, until smooth. 
  4. Coat each egg-shaped filling in chocolate using a fork, then transfer it to a lined baking sheet. If desired, drizzle a decorative pattern on top of the peanut butter eggs and finish with a bit of flaky salt. 
  5. Let chill in the fridge until set, and enjoy.
a hand holding two pieces of chocolate peanut butter vegan easter eggs

Expert Tips

  • Chocolate: For melting, choose whichever vegan chocolate you prefer. Feel free to use milk chocolate (made with oat milk), dark chocolate chips, or vegan white chocolate!
  • Peanut Butter: I recommend using creamy peanut butter containing no added sugar or oils. Otherwise, the peanut butter filling will be too sweet and runs the risk of not shaping up properly due to the excess oils. Peanut butter has a strong flavour, but if you want even more matcha to come through, consider almond or cashew butter.
  • Alternative Nut Butter: These can be made with alternative nut or seed butter. Keep in mind that the texture will vary based on the brand and nut or seed used.

Serving Tips

  • These vegan easter eggs set pretty quickly, but if you want them super cold, you can leave them in the fridge for longer or pop them in the freezer for 30 minutes. 
  • Serve cold out of the fridge, and enjoy! 

Storage Tips

  • Store in an airtight container in the fridge for up to a week. Separate layers with parchment paper to keep the peanut butter eggs from sticking to each other. 

If you make this recipe, be sure to let me know what you think with a comment below! Follow me on Instagram for more delicious recipes!

Chocolate Peanut Butter Vegan Easter Eggs (with Matcha!)

Servings: 8 servings
Prep: 5 minutes
Cook: 10 minutes
The ultimate plant-based chocolate treats, these Vegan Easter Eggs are stuffed with a sweet, creamy peanut butter matcha filling dipped in a crunchy chocolate coating. A quick and easy homemade peanut butter eggs recipe that is vegan, gluten-free, and totally scrumptious! 

Ingredients 

  • 1/2 cup creamy peanut butter unsweetened, no added oils
  • 1/3 cup blanched almond flour more as needed
  • 2 tbsp maple syrup
  • 1 1/2 tbsp ceremonial grade matcha powder adjust to taste
  • 1 tsp vanilla bean paste
  • pinch fine salt
  • 2/3 cup dairy-free chocolate chips
  • flaky salt for garnish

Instructions 

  • Start by preparing the matcha peanut butter filling. In a small bowl, add maple syrup, vanilla bean paste, salt and sifted matcha powder and mix until smooth using a spatula.
  • Add the almond flour and stir again until a workable dough forms. Add more almond flour as needed until you can easily roll a tablespoon or two of dough in your hands and form a flattened egg shape. If the mixture is too soft, you can also refrigerate or freeze for 10 minutes before coating.
  • Add your chocolate chips to a microwave safe bowl and microwave in 15 second intervals, stirring in between, until smooth.
  • Using a fork, take each egg shaped filling and coat in chocolate, then transfer to a lined baking sheet. If desired, drizzle a decorative pattern on top of the egg and finish with a bit of flaky salt.
  • Let chill in the fridge until set and enjoy.

Notes

Expert Tips

  • Chocolate: For melting, choose whichever vegan chocolate you prefer. Feel free to use milk chocolate (made with oat milk), dark chocolate chips, or white chocolate (if you can find a vegan version!). 
  • Peanut Butter: I recommend using creamy peanut butter that does not contain any added sugar or oils. Otherwise, the peanut butter filling will be too sweet and runs the risk of not shaping up properly due to the excess oils. 

Serving Tips

  • These vegan easter eggs set pretty quickly, but if you want them super cold, you can leave them in the fridge for longer or pop them in the freezer for 30 minutes. 
  • Serve cold out of the fridge, and enjoy! 

Storage Tips

  • Store in an airtight container in the fridge for up to a week. Separate layers with parchment paper to keep the peanut butter eggs from sticking to each other.

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe?Tag @veggiekins on Instagram and hashtag it with #veggiekins

About Remy Park

Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.

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