I am so excited to share this recipe! Every Spring, particularly around Easter, I am bombarded with my childhood favorite candy… Reese’s Peanut Butter Eggs. Oh how I miss these!! I’ve made it until now, but this year I have had it! I need some peanut butter eggs (:
To my surprise, it was very easy to find a recipe. I stumbled across a blog called The Whimsical Princess and based my vegan Reese’s Peanut Butter Eggs on hers.
Chocolate Peanut Butter Easter Eggs
Makes about 40 eggs
4 cups powdered sugar
1 1/2 cups creamy peanut butter
1/4 cup Earth Balance vegan butter
4-5 Tbsp. unsweetened vanilla almond milk (or any vegan milk that you prefer)
3 cups vegan chocolate chips (you may need more or less, but I’d say buy 2 bags of chips so you don’t run out)
4 tsp. Earth Balance vegan butter (per every couple cups of chocolate)
In a large mixing bowl, combine the peanut butter and 1/4 cup Earth Balance. Slowly add in the powdered sugar, by the cup, and the almond milk, by the tablespoon, stirring well between each addition. The dough will be very tough to mix and crumbly, but don’t add too much milk ro the dough won’t be stiff enough.
I needed some muscles to help me… AKA Derek (:
Once the dough is completely incorporated, use a tablespoon measure to portion out into about 40 balls then shape into eggs. Stick each with a toothpick and line them up on a cookie sheet. Freeze for a minimum of 1 hour, the longer the better.
Once the peanut butter eggs are completely frozen solid, melt the chocolate with the Earth Balance in a double boiler. I divided all the eggs into 3 different batches to prevent them from thawing off the toothpick (because trust me, they do… and when they do they fall into the melted chocolate and cause a big mess lol). Dip each egg into the melted chocolate, tap off the excess, then place back onto the cookie sheet. Don’t worry about the area near the toothpick, cover that once the rest of the chocolate has hardened and the egg is easier to maneuver. Continue with all the peanut butter eggs, freeze for about 20 minutes, then remove the toothpick and cover the hole with chocolate.
Don’t worry about them looking perfect. After all, they’re homemade, they aren’t supposed to look perfect (: Enjoy!!
We stored about 10 on the counter, 20 in the freezer, and gave 10 away… I wish we gave more away :P