Why is arrowroot powder used in the Sunbutter filling?

Arrowroot powder helps to thicken the Sunbutter, creating a more stable and creamy filling for your Easter eggs.

What kind of chocolate chips are best for this recipe?

Use your favorite vegan chocolate chips to ensure the entire recipe remains plant-based and delicious.

How do I prevent the chocolate from seizing when melting?

Whisk the chocolate chips, raw cacao, maple syrup, and olive oil often while melting to ensure a smooth, consistent texture.

How long do the Easter eggs need to chill to set properly?

The eggs require multiple refrigeration steps: 1-2 hours for the first chocolate layer, 1 hour for the Sunbutter layer, and 4+ hours or overnight for the final set.

What should I do if my remaining chocolate becomes too thick for the final layer?

If needed, add a little more olive oil when re-melting the chocolate for the final layer to achieve a smooth, pourable consistency.

7 years ago

Reese’s Peanut Butter Easter Egg Copycat
[Vegan]

HB By: Holly Bertone

Author Bio

Holly Bertone is the President and CEO of Pink Fortitude, LLC, and founder of Fortitude... Read More

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A plate of homemade vegan Reese's-style Easter eggs, featuring a rich chocolate shell and a creamy Sunbutter filling. Some are whole, one is bitten to reveal the interior.

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Discover more recipes with these ingredients

Reese's Peanut Butter Easter Egg Copycat [Vegan]

Dairy Free

Peanut butter and chocolate together is like taste perfection. When put in a Reese’s Peanut Butter Easter Egg – it’s a special treat. This recipe copies the style of a traditional Reese’s Peanut Butter Easter Egg, but it’s peanut free, dairy free, vegan, gluten-free, and made with minimal sugar.

Ingredients You Need for Reese’s Peanut Butter Easter Egg Copycat [Vegan]

2 cups chocolate chips
1 tablespoon Raw Cacao Powder
2 tablespoons Maple Syrup
1/4 cup olive oil
1/4 cup sunbutter
2 teaspoons arrowroot powder

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How to Prepare Reese’s Peanut Butter Easter Egg Copycat [Vegan]

Melt together the chocolate chips, raw cacao, maple syrup and olive oil. Whisk often.
In a separate small bowl, mix together Sunbutter and arrowroot powder.
When the chocolate is melted, drop just enough chocolate in the molds to cover the bottom.
Let set in the refrigerator for 1-2 hours.
Once hardened, add a drop of the Sunbutter + arrowroot mix on top of the chocolate. Spread out just a little but try to keep away from the edges.
Let set in the refrigerator for another 1 hour.
Re-melt the remaining chocolate (add a little more olive oil if needed) and add to the top of each mold to cover completely.
Refrigerate for 4+ hours or overnight.
Keep refrigerated when not eating. They melt easily.