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–+ servings
Peanut butter eggs Oua de ciocolata cu unt de arahide

Homemade Peanut Butter Eggs (No Cream Cheese)

Creamy peanut butter filling coated in dark chocolate. No cream cheese, no shortening, easily vegan, and ready in under an hour. Best served cold from the fridge.
Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 30 minutes
Total Time 1 hour 10 minutes
Choose Serving Size 20 eggs

Ingredients 

  • 1 cup peanut butter
  • ¼ cup vegan butter softened, at room temperature (or regular butter for non-veg version)
  • ¼ cup brown sugar
  • ½ teaspoon natural vanilla extract
  • ¼ teaspoon salt
  • 1 ¼ cup powdered sugar
  • 1 teaspoon of coconut oil
  • 1 ½ cups chocolate chips

Instructions

  • Cover a large tray with baking paper.
  • In a small saucepan, add peanut butter, vegan butter, brown sugar, vanilla and salt.
  • Mix the ingredients.
  • Put the saucepan on low-medium heat for 5-6 minutes, until the ingredients melt and turn into cream. Mix the composition to incorporate completely.
  • Remove the mixture from the heat, let it cool for a few minutes and start adding the powdered sugar.
  • Add the powdered sugar gradually, and mix continuously for a desired result and creamy composition.
  • Let the composition return to room temperature, around 20 minutes.
  • Use a large spoon to measure the size of each egg.
  • Take the composition and form an "egg" with the help of your palms.
  • Place the egg on the lined tray prepared in advance and continue until the dough is finished.
  • Put the tray with peanut eggs in the freezer until they harden. It can take from 15 to 25 minutes.
  • In the meantime, prepare the chocolate glaze.
  • Put the chocolate and coconut oil in a bowl and put the bowl in the microwave or use the bain-marie method to melt the ingredients. Mix well so that the chocolate and oil are incorporated.
  • Dip the frozen eggs, one by one, into the chocolate mixture using a fork. Allow the excess chocolate to drain and place the egg back on the tray.
  • After all the eggs are glazed, put the tray in the fridge for at least 30 minutes.

Notes

Chill the filling for 20-30 minutes before shaping so it holds the egg form. Add a teaspoon of coconut oil to the melted chocolate for a smoother, glossier coating. Double dip for a thicker shell. Store in the fridge for up to 7 days or freeze for up to 2 months.