Peanut Butter Eggs Recipe
By Peanut Palate
🔪Prep Time: 15 mins
For the Filling
¾ cups powdered xylitol
6⅔ tbsp creamy natural peanut butter the only ingredient in natural peanut butter should be roasted peanuts // note that ⅔ tbsp is equal to 2 teaspoons
1 tbsp vegan butter melted
1 tsp 100% pure maple syrup
For the Chocolate Coating
⅔ cup vegan semisweet chocolate chips
Splash vegan milk
sprinkles optional, for topping
1Mix together all the filling ingredients until a dough is formed.
2Using a small egg shaped cookie cutter *or* your hands, shape the dough into 14 Easter eggs.
3Refrigerate for 2 hours. Then remove the eggs from the fridge and melt the chocolate in the next step.
4To 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 melted.
5Dip each of the eggs into the chocolate using a fork to allow the excess chocolate to drip off, then place back on the plate.
6Refrigerate for another 2 hours. After 2 hours, remove from the fridge and eat!
7To store it, keep in an airtight container in the refrigerator.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.