Vegan Pb Easter Eggs


Vegan Pb Easter Eggs



40 mins

RECIPE BY: @sarahscleaneats_


For the PB Egg:

  • ½ cup + ¼ cup peanut butter

  • 2 tbsp sugar free maple

  • 1 tsp vanilla essence

  • 2 tbsp coconut flour

  • 1 tbsp coconut oil, melted

  • For the Choc Coating:

  • ¼ cup raw cacao powder

  • 2 tbsp coconut oil, melted

  • ¼ cup Almond Breeze Chocolate Almond Milk, heated

  • 2 tbsp stevia powder

  • 1 tsp vanilla essence -

For the Coconut Layer:

  • Coconut butter, melted

To Decorate:

  • Coconut milk + cream mixture or melted white chocolate


  1. Into a large mixing bowl, add all the PB egg ingredients & mix until a cookie dough mixture forms.

  2. Roll the mixture out flat onto a piece of baking paper (about half a cm thick).

  3. Using an egg-shaped cookie cutter or stencil, cut out egg shapes from the PB mixture.

  4. Place each egg onto a tray & into the freezer to harden (about 20 mins).

  5. In the meantime, in another mixing bowl, add all the choc coating ingredients & mix well until smooth.

  6. When the PB eggs are firm, dip each one into the choc coating mixture until fully covered.

  7. Place back in the freezer to harden (about 30-40 mins).

  8. When they are hard, melt some coconut butter & drizzle it on top of each egg until covered.

  9. Place back into the freezer to harden (about 30 mins). Re-coat the eggs into the choc coating (if you don’t have any leftover, make some more).

  10. Place back in the freezer to harden (around 30-40 mins).

  11. Optional: Decorate your eggs using a coconut milk/cream mixture or whit choc! Place in the freezer to harden (10 mins) before serving and enjoy!


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