Chocolate Peanut Butter Vegan Easter Eggs (with Matcha!)
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!
Servings: 8 servings
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.