Peanut Butter Easter Egg Recipe

Peanut Butter Easter Egg Recipe Recipe

By Peanut Palate

🔪Prep Time: 15 mins


For the Filling

¾ cups powdered xylitol

6 tbsp + 2 tsp natural, smooth peanut butter

1 tbsp vegan butter melted

1 tsp 100% pure maple syrup

1-2 drops vanilla extract optional

For the Chocolate Coating

⅔ cup vegan semisweet chocolate chips

Splash vegan milk

rainbow sprinkles optional, for topping


1Line a baking tray with parchment paper or wax paper.

2Mix together the powdered sugar, peanut butter, butter, maple syrup and optional vanilla together until a dough is formed. Use a fork or an electric mixer (a mixer is preferred).

3Use either an egg mold or the palm of your hand to shape the peanut butter mixture into 14 egg shapes. Place these on the baking tray.

4Refrigerate for 2 hours. Then remove the eggs from the fridge and set aside.

5To melt the chocolate, use a double boiler *or* use two different sized stovetop pots. Fill the larger one halfway with water, and place the smaller pot inside it. Put this on low heat and add the chocolate chips with the splash of milk, constantly stirring until it becomes melted chocolate.

6Turn off the heat. Immediately dip each of the eggs into the chocolate using a fork, letting the excess chocolate drip off, then place back on the tray lined with parchment paper.

7Refrigerate for another 2 hours. After this, remove from the fridge and serve.

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