When Easter is near and you’re searching for the perfect treat, look no further than these Gluten-Free and Vegan Dark Chocolate Peanut Butter Easter Eggs! They’re an easy, no-bake, no-fuss treat that everyone will love! Instead of buying the artificial, sugar-filled Reese’s Easter Eggs, now you can relish a gluten-free, vegan, dairy-free, refined sugar-free sinless version that’s just as yummy if not more!
Easter is almost here, which means all the fun Easter candy is out! 💃🏻🍫🍬🍭 Unfortunately for us, our type of candy isn’t so commonly in the grocery store isles. 😞 Fear not, because today’s recipe: Gluten-Free and Vegan Dark Chocolate Peanut Butter Easter Eggs is here and it’s super easy! 🥜🍫🥚😄
These chocolate peanut butter Easter eggs are:
- Easy to prepare
- Quick to make
- Gluten-free
- Vegan
- Dairy-free
- Egg-free (even though they’re egg-shaped 😜)
- Refined sugar-free
- Healthy
- Clean-eating
- Super yummy!
- No-bake
- Fun to make, especially with loved ones!
This seemingly hefty list is totally a summary of all that these Gluten-Free and Vegan Dark Chocolate Peanut Butter Easter Eggs have to offer! 🙌 They’ll be the talk around all the Easter baskets. 😆
It seems like the combination of dark chocolate and peanut butter might just be the most adored, so these Gluten-Free and Vegan Dark Chocolate Peanut Butter Easter Eggs are sure to impress most, if not everyone! 👏 Kids won’t know they’re eating a healthy treat because they won’t be able to tell a difference from these or the store-bought ones! Unless they like the sinless ones better that is. 😏
Each bite is satisfying when you’re sinking your teeth through a hard shell of homemade dark chocolate to a creamy and fluffy peanut butter interior. 😍 Just the right amount of sweetness is added to make these feel like a dessert and a snack all at the same time. 🤭
Plus, when this hardened peanut butter drizzle comes into the mix you get an extra peanut butter punch. It beautifies these little eggs even more, adding extra fun to the choosing/eating process. 😘
This is what dreams are made of—Natural ingredients and a happy mind, body, and soul! ❤ Gluten-Free and Vegan Dark Chocolate Peanut Butter Easter Eggs, everyone!
Every year, my family is in charge of the Easter parties. We customarily have them up north where my parents live—where the air is clean, cool, and quiet. It’s always relaxing and FILLED with peanut butter (got eggs on my mind 😂) desserts and food! We go all out! 😎 Like so much so that you wouldn’t believe it, and our family isn’t even big. 🤷🏻♀️ Cooking is sort of my mom, dad, and my thing—not Michael’s. He’s the eater. 🤣
Nevertheless, everyone leaves joyful, tranquil, and with leftovers. 😋
Since we usually dedicate a whole table to desserts (not even kidding), I’m sure these Gluten-Free and Vegan Dark Chocolate Peanut Butter Easter Eggs will be there. They’re cute and so desirable. ☺ It’s all about the egg shapes for this holiday. 🤩
What are your Easter traditions? Any baking, cooking, Easter egg hunts or painting?
Let’s add another tradition to your list and if you don’t have any … these Gluten-Free and Vegan Dark Chocolate Peanut Butter Easter Eggs will be the start!
To make them, begin by adding the peanut butter, coconut oil, maple syrup, coconut flour, vanilla extract, and sea salt in a medium bowl and whisk together. It will be thick and smooth.
Let the mixture sit for about 5 minutes so the coconut flour can absorb some moisture. Then, using a heaping tablespoon, shape each scoop into desired egg shapes and arrange them on a parchment paper or foil-lined large baking sheet. Make them as smooth as possible for the best impression. Regardless of the looks, they’ll still taste amazing. 😊
Next, move them into the freezer for 15-20 minutes to firm up.
Meanwhile, make the homemade dark chocolate. Start by adding the coconut oil in a double boiler (if you don’t have a double boiler you can fill a saucepan with 1-2 inches of water and set a heat-safe bowl over the top, making sure no water touches the base, and bring the water to a boil.).
Once the coconut oil melts, whisk in the maple syrup. Then, add the raw cacao powder, tapioca, salt, and the vanilla extract.
Carefully pour the chocolate in a bowl, so it cools down and it’s easier to dip the eggs into.
Now, remove your peanut butter eggs from the freezer and dip each one in the chocolate, coating evenly. I like to use a fork for this part. Reset them on the parchment paper. The chocolate will harden almost instantly since the peanut butter eggs will be cold.
Once the first coat is done, transport them back to the freezer for 5 minutes and then dip them in the chocolate again.
Use any leftover chocolate for drizzling or a third coat.
You can also make the peanut butter topping by whisking the peanut butter, coconut oil, maple syrup, and vanilla extract together. Then, you can decorate and move the eggs the freezer for 5-10 minutes to solidify.
Nonetheless, even if you don’t celebrate Easter, these Gluten-Free and Vegan Dark Chocolate Peanut Butter Easter Eggs can be transformed to your liking! You can form them into balls or any shape you prefer … maybe hearts? 💖💜💙💚🧡💛❤ That’s what I would do. 🤗 At the end of the day, dark chocolate and peanut butter will be in your mouth, no matter the shape or size. No discrimination here. 😂
For those of you who do celebrate Easter, I hope you have a wonderful holiday! 😊 Make these Gluten-Free and Vegan Dark Chocolate Peanut Butter Easter Eggs part of your life for you and everyone to enjoy! 🤤Don’t forget to take a picture 📸 if you make them and share it with me on social media, tagging @sabrinassinlesssecrets and hashtagging #sabrinassinlesssecrets! 😘 See you on Easter next #sinlesssunday! 👨🎨👩🎨🎨🥚🥜🍫🐣🐰❤
- 1 cup smooth and natural, no salt added peanut butter (256g)
- 1 tablespoon + ½ tablespoon organic unrefined, extra virgin coconut oil, melted (21g)
- 1 – 2 tablespoons coconut flour (depending on what consistency you want; I used 1 tablespoon + 1 teaspoon)
- 1 teaspoon pure vanilla extract
- 3 tablespoon pure maple syrup (can sub raw honey, but honey isn’t vegan-friendly)
- ⅛ – ¼ teaspoon sea salt, to taste
- ½ cup organic unrefined, extra virgin coconut oil (112g)
- ½ cup raw cacao powder (40g)
- 1 tablespoon tapioca starch, (can sub [url:7]arrowroot starch[/url)
- ½ teaspoon pure vanilla extract
- ¼ cup pure maple syrup (can sub raw honey, but honey isn’t vegan-friendly)
- Pinch of sea salt
- 1 tablespoon smooth and natural, no salt added peanut butter (16g)
- ½ tablespoon raw honey or maple syrup
- ½ teaspoon organic unrefined, extra virgin coconut oil
- Begin by lining a large baking sheet with parchment paper or foil.
- Then, in a medium mixing bowl, add the peanut butter, coconut oil, maple syrup, coconut flour, vanilla extract, and sea salt and whisk together. It will be thick and smooth.
- Let the mixture sit for about 5 minutes so the coconut flour can absorb some moisture. Thereafter, using a heaping tablespoon, shape each scoop into desired egg shapes and arrange them on the baking sheet. Make them as smooth as possible for the best impression. Regardless of the looks, they’ll still taste amazing. 🙂
- Next, move them into the freezer for 15-20 minutes to firm up.
- Meanwhile, you can make the homemade dark chocolate.
- Start by adding the coconut oil in a double boiler (if you don’t have a double boiler you can fill a saucepan with 1-2 inches of water and set a heat-safe bowl over the top, making sure no water touches the base, and bring the water to a boil.).
- Once the coconut oil melts, whisk in the maple syrup.
- Then, add the raw cacao powder, tapioca starch or arrowroot starch, salt, and the vanilla extract.
- Carefully pour the chocolate in a bowl, so it cools down and it’s easier to dip the eggs into.
- Now, remove your peanut butter eggs from the freezer and dip each one in the chocolate, coating evenly. I like to use a fork for this part. Reset them on the parchment paper. The chocolate will harden almost instantly since the peanut butter eggs will be cold.
- Once the first coat is done, transport them back to the freezer for 5 minutes and then dip them in the chocolate again.
- Use any leftover chocolate for drizzling or a third coat.
- Add all peanut butter, coconut oil, maple syrup, and vanilla extract together in a cup and whisk together.
- Then, you can decorate the eggs with it and move them to the freezer for 5-10 minutes to solidify. Enjoy! 🙂
You can also freeze them for up to 3 months!
Also, the quantity will vary based on the shapes/sizes you choose.
These are so easy to make and delicious! 🐰👌🍫🥚 Highly recommend! 💯
Thanks so much! 🤗