The ultimate Easter candy, the Reese’s egg, is coveted. Enter: Easter peanut butter eggs made undetectably vegan, gluten-free, dairy-free, and egg-free.
To me, Easter signifies a time for togetherness with family and friends, lightness of spring, beginnings of blooms.
But you know what makes holidays truly special?
Traditions.
Traditions are unique. They create memories, nostalgia, shared experiences.
For Easter, one of my favorite traditions is having an Easter egg hunt. Growing up, my mom would fill lots of colorful plastic eggs for me, my sister, and brothers to find. She’d fill them with all sorts of things. Candy, coins, pieces of paper for things like “chore swap,” and a lucky few would even have a dollar bill.
It was SO fun running around trying to find all the eggs. And inevitably there would always be a few we wouldn’t find, and they’d turn up months later.
As an adult, I still love an Easter egg hunt! There’s something about it. The thrill of finding something hidden. The little surprise inside. And, the nostalgia.
One of the most favorite candies that my mom would hide inside was, of course, the Reese’s egg! Reese’s eggs are special. They have a thicker peanut butter filling. They’re bigger than a Reese cup. And, there’s something just extra fun about them.
This recipe gives you all of that — undetectably vegan, dairy-free, and gluten-free. Rich yet fluffy peanut butter filling nestled in luscious creamy chocolate.
It’s such a fun no-bake Easter treat. Tuck them inside Easter baskets. Serve them with your Easter spread. Share them with your family, friends, neighbors, coworkers.
They use 5 basic ingredients. They’re budget-friendly. They come together quickly.
Want to use something besides peanut butter? Almond butter, cashew butter, or sunflower butter would all work well too.
Kids will love them. Adults will love them. And no one will know they’re vegan, dairy-free, and gluten-free, so you can make one big batch for everyone to enjoy.
Why weighing ingredients is a baking game-changer
Measuring by weight is a game-changer—it’s the easiest way to bake consistent, delicious results. A cup of flour can vary depending on how it’s scooped, but 120 grams? Always the same. Plus, it cuts down on dishes! But don’t worry, I’ve included cup measurements too, so you can bake however you feel most comfortable.
What you’ll need
The recipe uses just a few simple ingredients: powdered sugar, peanut butter, plant butter, graham crackers, and chocolate. Yum.
Here’s a list of the items I use in this recipe:
- Parchment paper
- Baking sheets
- Peanut butter – I use skippy natural creamy (no stir)
- Powdered sugar
- Partake graham crackers – vegan + gluten-free
- Dark chocolate – chocolate chips or chocolate bar chunks
- Plant butter – I use country crock or earth balance
- Sprinkles – I order my sprinkles from Sweetapolita. You can use the code ‘fetchinggoodies’ for 15% off your order.
Some of these links are affiliate links, which means I may earn a small commission if you make a purchase through these links. This is at no additional cost to you and helps support my small business.
Easy Easter peanut butter eggs recipe
Are you ready to sink your teeth into these delicious delights? Let’s make them!
Show off your yummy creations! Share photos on Instagram (or your favorite social media platform) and tag @FetchingGoodies I love to see + share what you make.
Easter Peanut Butter Eggs | Vegan, Gluten-Free, Dairy-Free, Egg-Free (Reese’s dupe!)
Description
The ultimate chocolate peanut butter lovers candy. A thick fluffy peanut butter filling, nestled in luxurious chocolate. No one will know they’re vegan, dairy-free, and gluten-free, so you can make one big batch for everyone to enjoy.
Ingredients
Instructions
-
In a large bowl, combine the peanut butter, powdered sugar, vegan butter, and graham cracker crumbs. Using a hand mixer, mix them together until you have a creamy combined mixture.
-
Line a sheet pan with parchment paper.
-
Using your hands, shape about 2 tablespoons of the peanut butter mixture into the shape of an egg. Repeat using all of the mixture. You'll have about 16 egg-shaped peanut butter blobs.
-
Place the sheet pan in the freezer to firm them up for about 30 minutes-1 hour.
-
In a heat-proof bowl, place the chocolate chips and the additional 2 tbsps of peanut butter. Melt in the microwave for about 2 minutes, stirring every 30 seconds. The chocolate is ready once all the chocolate chips are just melted.
-
Take the peanut butter eggs out of the freezer. Working quickly and gently, use two forks to dip the eggs in the chocolate so that they are full covered. Place them back on the baking sheet for the chocolate to set. Sprinkle some with sprinkles, if you'd like (before the chocolate hardens).
-
The chocolate will harden quickly. Place them in the fridge for an even more firm chocolate shell.
-
Eat & enjoy!
-
If you have any leftover, store them in an airtight container for up to two weeks.
Note
I’ve included both the volume (cups) and weight (grams/ounce) measurements in the recipe. I highly recommend baking by weight (i.e. 120 grams per cup of flour, rather than 1 cup of flour). It’s more accurate, consistent, and results in fewer dishes!
For vegan butter, I use + recommend soy-free earth balance sticks or country crock olive oil blend butter sticks.
Thrive Market is one of my favorite online specialty markets for vegan and gluten-free ingredients, snacks, wine, and even household products, etc. These are the vegan gluten-free Partake graham crackers that I used in this recipe. If you want to try them out, you can take 40% off your first order with this link.
