The white chocolate vegan is back! This time, in peanut butter form.
The peanut butter eggs will be haunting you this time of year at the supermarket, glaring you down in the checkout queue and begging you to buy them by the dozen.
But resist! Now I can make a white chocolate version of my Dark Chocolate Peanut Butter Egg Recipe! Is this a cause for celebration, or not?
This recipe requires only seven ingredients and a 45-minute preparation time.
Before forming the “eggs,” the base is made of naturally sweetened peanut butter, maple syrup, and almond meal. (See our FAQ and substitutions).
The shell was adapted from my Five-Ingredient White Chocolate Truffles, which contain macadamia nuts, coconut flakes, and cocoa butter.
It takes about five minutes to make the shell, which is naturally sugared. After your coating has been made, you can dip it. (Yes, I just made a great ’90s joke. You’re welcome).
These Easter eggs are the perfect way to celebrate spring and Easter! These would be great for bridal and baby showers, as well as other occasions. These are undetectable, vegan, and gluten-free, and they masquerade as a healthy treat (my favorite type of dessert).
PEANUT BUTTER EGGS
- 1 cup creamy salted Peanut Butter* (just peanuts and salt)
- Use 2-4 tablespoons maple syrup or any other sweetener you like, e.g., Stevia or organic powdered sweetener)
- Almond meal or flour – 2/3 to 1 cup
WHITE CHOCOLATE SHELL
- 1 cup macadamia nut raw
- 1 1/2 cups desiccated, unsweetened Coconut
- 14 cup cocoa butter (melted).
- Use 1-3 tablespoons maple syrup or any other sweetener you like, i.e., Stevia or powdered Sugar)
- 1/2 tsp vanilla extract
- 1 pinch sea salt (optional)
- Mix peanut butter and maple syrup in a medium-sized bowl. This will thicken your peanut butter depending on what brand/quality of peanut butter you are using.
- If the mixture is still runny, you may need to add 1 cup (or slightly more) of almond meal. You may need to add another cup if the mixture is still too runny. Start with 2/3 cup if you want a thick dough (amounts are as written in the original recipe // adjust for batch size). You want a thick, mouldable dough that is still moist.
- Use a Tablespoon or cookie scoop (I like this scoop to scoop out rounded Tablespoon quantities (see photo)), and gently shape it into a disc/egg. Continue until the dough is all formed, about 14-15 eggs.
- While making the white chocolate shell, transfer the mixture to the freezer and chill.
- Add the macadamia nut and desiccated Coconut to a Food Processor. Blend/mix until a paste is formed, scraping sides as necessary. Add melted cocoa, maple syrup, vanilla, and optional sea salt to the food processor. Mix again to combine.
- Add more vanilla or maple syrup to the taste if you prefer a sweeter flavor. Set aside.
- After the peanut butter egg is slightly firm, please remove it from the freezer. Use a spoon or fork to dip the egg in white chocolate. Make sure to coat all sides. Tap off any excess chocolate and place the eggs back on the baking sheet or dish lined with parchment paper. Repeat this process until all the eggs have been dipped. Place the eggs in the freezer for them to set.
- Remove the eggs from the freezer once the shell feels firm. Dip the eggs again (repeating the above process). The body will become thicker and opaque, making it easier to package and handle. Place the eggs back into the freezer for a second time to harden.
- Enjoy immediately! Enjoy immediately!