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March 26, 2018
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What I love about this recipe, is everything! It’s super easy, affordable, involves minimal ingredients, minimal effort, is fun to make, can easily be done in bulk, the filling could be used for other recipes, perfect for Easter, and non-vegan approved!
What I love about this recipe, is everything! It’s super easy, affordable, involves minimal ingredients, minimal effort, is fun to make, can easily be done in bulk, the filling could be used for other recipes, perfect for Easter, and non-vegan approved!
Dark Chocolate Peanut Butter Eggs [Vegan, Gluten-Free]
This Recipe is :
Calories
344Serves
12-16Cook Time
30Ingredients
- 3 cups powdered sugar
- 1 1/2 cups creamy peanut butter
- 1/4 cup vegan butter or margarine melted
- 1 8-ounce bag vegan dark chocolate chips
- 2 tablespoons coconut oil
Preparation
- Beat together powdered sugar, peanut butter and melted vegan butter. If you want to cut calories, combine use peanut butter powder. If the dough is too wet, add more peanut butter powder or flour, if too dry add almond milk 1 tbs at a time.
- Dust a surface with flour or peanut butter powder, roll the dough and set aside once it comes together and set aside to chill in fridge. Add the chocolate chips and 1 tablespoon coconut oil in a microwave and melt for seconds at a time. Stirring midway to prevent chocolate from burning.
- Coat the molds with chocolate and set in the fridge to solidify. (5 mins) Remove from fridge and repeat until you achieve a fairly thick layer to form the top. Now take the peanut butter filling, and press into the chocolate, leaving space for the tops to be coated in chocolate.
- Coat the bottoms and set in fridge to chill for 30 minutes to 1 hour. Enjoy!
Nutritional Information
Per Serving: Calories: 344 | Carbs: 37 g | Fat: 20 g | Protein: 6 g | Sodium: 79 mg | Sugar: 30 g
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AUTHOR & RECIPE DETAILS
Drool-worthy vegan recipes that are deceptively easy. My name is Gabrielle and I’m the founder and creator of EatDrinkShrink.com. I’m an NYC based holistic nutritionist who holds a BS and MS in Clinical Nutrition, work in vegan recipe development, privately teach yoga, and am a future vegan cookbook author. Looking to expand your plant based culinary abilities, obtain vegan product reviews, or receive nutrition counseling? Come join me at eatdrinkshrink.com
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