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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Chocolate Peanut Butter Eggs with Allergy-Friendly Options

    Chocolate Peanut Butter Eggs with Allergy-Friendly Options

    10
    By Sarah Hatfield on April 14, 2017 Dairy Free Desserts, Dairy-Free Recipes, Kids Can Cook, Sarah's Recipes

    Once a month we’re featuring a family-friendly recipe from the Hatfields for our Kids Can Cook section. Their dairy-free teen cooking star is Katherine and this week she and her “mama”, Sarah, are recreating classic chocolate peanut butter eggs.

    Vegan Chocolate Peanut Butter Eggs Recipe - dairy-free, gluten-free, soy-free, and optionally peanut-free

    Chocolate Peanut Butter Eggs with Allergy-Friendly Options

    Reese’s Peanut Butter Cups are Scott’s favorite candy. This Easter, Katherine and I decided it was time to make dairy-free peanut butter eggs that everyone can enjoy. We had Scott taste test the filling to make sure it was a match, but we decided to go with dairy-free semi-sweet chocolate for the coating instead of the traditional milk chocolate for a richer chocolate flavor. Feel free to use whatever dairy-free chocolate you want for the exterior, and whatever nut or seed butter meets your needs for the filling. They’ll be tasty with any flavor combination.

    The filling mixes up to a playdough consistency that is fun for little hands to shape into balls or eggs or to roll flat and cut out with cookie cutters. We rolled the dough out and cut it with half of a plastic Easter egg, which worked well. Unlike the effortless chocolate-making videos people share on Facebook, dipping the eggs in chocolates can be a messy business, but it’s fun! The eggs may not come out with perfectly smooth surfaces, but they will taste delicious!

    Making these peanut butter eggs is a fun project for kids to do over Easter break. Or, if the Easter Bunny wants them to be a surprise, an adult or teen can make them during the week and wrap them in foil candy wrappers for Easter basket treats.

    Dairy-Free Peanut Butter Eggs Recipe - great Easter treat or make into other shapes! Vegan, gluten-free, optionally nut-free

    Special Diet Notes: Chocolate Peanut Butter Eggs

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, optionally peanut-free, optionally soy-free, vegan, vegetarian, and optionally top food allergy-friendly.

    Dairy-Free Chocolate Peanut Butter Eggs
     
    Print
    Prep time
    30 mins
    Total time
    30 mins
     
    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.
    Author: Sarah and Katherine Hatfield
    Serves: 2 to 3 dozen
    Ingredients
    • 1½ cups creamy peanut butter or sunflower seed butter (for nut free)
    • ¼ cup dairy-free buttery spread or margarine, melted
    • 3 cups powdered sugar, plus additional for dusting
    • 1 teaspoon vanilla extract
    • ⅛ teaspoon salt
    • 2 cups dairy-free semi-sweet chocolate chips
    • 1 tablespoon sustainable palm shortening
    Instructions
    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.
    3.5.3226
    Dairy-Free Peanut Butter Eggs Recipe - great Easter treat or make into other shapes! Vegan, gluten-free, optionally nut-free

    Sarah Hatfield

      Sarah is the Associate Editor for Go Dairy Free. Her previous experience includes work as a copy editor at Thoroughbred Times magazine, a content writer at Travelago.com, and an intern at Mister Rogers’ Neighborhood. Sarah was a 'mom blogger' for many years but now mostly hangs out on Go Dairy Free and Instagram.

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      10 Comments

      1. Pingback: Chocolate Peanut Butter Eggs Recipe (Dairy-Free & Vegan!) - VegLife123

      2. Amy on April 19, 2017 2:34 am

        Hi Sarah, these look great. I’m looking for a recipe to make right now (Hubby is dairy-free and currently at work) so this is top of our list to make right now so we can surprise him when he’s home!

        Reply
        • Alisa Fleming on April 19, 2017 7:49 am

          You won’t be disappointed Amy!

          Reply
        • Sarah Hatfield on April 19, 2017 9:26 am

          I can’t wait to hear what you both think!

          Reply
        • Toni Williams on February 17, 2021 2:45 pm

          Where do you find plastic eggs like that? All I find are the ones that break in half the other way. I’ve been looking for years! My mom had some..

          Reply
          • Alisa Fleming on February 17, 2021 3:58 pm

            They can be tricky to find. I’ll let Sarah weigh in on where she found those. But another option is to use egg candy molds like this one -> https://amzn.to/3dhJx7I
            Or just an egg-shaped cutter, like this one -> https://amzn.to/3ptys5R

            Reply
            • Toni Williams on February 17, 2021 4:35 pm

              Yeah…for this recipe I will do that. My mom used to make Rice Krispie eggs with those plastic eggs. Was hoping I could find some so I could make those for my new grandson! When he’s old enough. Thank you for the quick response though! My daughter is going dairy free for the baby & I think this recipe will help her get through Easter!

              Reply
              • Alisa Fleming on February 17, 2021 5:13 pm

                The candy molds will work for making the rice crispy eggs.

      3. Liz on April 14, 2017 2:34 pm

        Would coconut oil work instead of palm shortening?

        Reply
        • Alisa Fleming on April 14, 2017 4:48 pm

          Yes, it will, it will just melt a little more readily at room temperature and be harder when chilled.

          Reply

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