What is your favorite candy? I’ve always been a fan of the classic Reese’s Peanut Butter Cup. More specifically, the softer, more peanut butter-to-chocolate ratio of the Reese’s Milk Chocolate Peanut Butter Egg. If you’re also fond of these eggs, you should consider making the vegan version as soon as possible! They’re easy to make and require no fancy equipment to make them.
These eggs are a healthy, gluten-free vegan version of the delicious chocolate peanut butter egg. They’re made with oat flour, maple syrup, and dairy-free chocolate in place of milk fat, soy lecithin, or any preservatives. These bites are so guilt-free, you can pop one in for a last minute pre-workout snack. Or, enjoy them this Sunday and reminisce about the days of a candy-filled Easter basket. I promise you, you won’t miss those yellow-wrapped eggs.
- 1/2 cup creamy peanut butter
- 2 tbsp gluten-free oat flour
- 2 tbsp maple syrup
- 1/4 tsp flaked sea salt (regular salt can be substituted)
- 1/2 cup non-dairy chocolate chips (or chunks)
- 1 1/4 tsp coconut oil
- Prepare one 9×11″ baking sheet with parchment or wax paper.
- Combine peanut butter, oat flour, maple syrup, and salt in a medium bowl, stirring well until fully combined. The mixture will become thick and malable.
- Shape batter into 8 eggs. Place eggs on prepared baking sheet and into the freezer until chocolate is ready.
- In a small bowl or ramekin, add chocolate chips and coconut oil. Heat in microwave for 30 seconds. Stir and repeat heating until chocolate is fully melted. Alternatively, melt chocolate over stovetop in a double broiler.
- Using two forks, dip each egg into chocolate, rolling over to fully coat. Place carefully onto parchment paper and pop back into freezer until set.
- Refrigerate eggs for up to one week.