Dairy-Free Chocolate Peanut Butter Eggs
Prep time
Total time
These peanut butter eggs are just as delicious as the Reese's classics, but without dairy and optionally without top allergens. Please note that the Prep time does not include chilling time.
Serves: 2 to 3 dozen
  1. Combine the peanut butter, buttery spread, powdered sugar, vanilla, and salt in a large mixing bowl.
  2. Mix with a hand mixer until fully combined. The mixture will be crumbly.
  3. Dust a cutting board with powdered sugar.
  4. Place the peanut butter dough on the cutting board, and form it into a ball.
  5. Roll out the dough to ½-inch thickness, powdering the rolling pin with powdered sugar if necessary.
  6. Cut egg shapes out of the dough with an egg-shaped cookie cutter, half of a plastic Easter egg, or freehand with a knife.
  7. Roll out the dough scraps and continue cutting eggs until the dough is used up.
  8. Place the eggs on a waxed paper-lined cookie sheet and freeze for one hour.
  9. Melt the chocolate chips and shortening together over low heat in a saucepan or in 30-second intervals in the microwave.
  10. Dip the eggs into the chocolate, scraping off any excess.
  11. If desired, let some of the excess chocolate drip off while the eggs rest on a cooling rack.
  12. Be careful not to let the chocolate begin to harden or the eggs will stick to the cooling rack.
  13. Place them back on the waxed paper-lined cookie sheet.
  14. Use any leftover melted chocolate to cover bare spots on the eggs and/or to drizzle on the tops of the eggs.
  15. Refrigerate until the chocolate is set.
  16. Store in the refrigerator until ready to serve.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/chocolate-peanut-butter-eggs