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Chocolate Peanut Butter Eggs

Say hello to this minimal ingredient homemade version of the oh-so-popular dessert. These Chocolate Peanut Butter Eggs featuring almond pulp from the Almond Cow make for the perfect Easter treat!

Time: 15 minutes
Servings: 20

a plate of vegan Chocolate Peanut Butter Eggs


  • 1 cup peanut butter
  • ¼ cup coconut flour
  • ¼ cup almond pulp (from almond milk)
  • 2 tbsp maple syrup
Chocolate Coating
  • ½ cup cacao butter, melted
  • ½ cup cacao powder
  • 3 tbsp maple syrup


  1. To a food processor, add peanut butter, coconut flour, almond pulp, and maple syrup. Pulse until it sticks together.
  2. Transfer mixture to a piece of parchment paper, and using a rolling pin, roll and flatten out the filling.
  3. Using an egg-shaped cookie cutter (of any kind), shape filling into eggs. Transfer to a freezer for 30 minutes to harden.
  4. Once the filling is firm, it's time to make the chocolate. Add cacao butter to a pot and melt. (1 cup hardened cacao butter should yield ½ cup melted cacao butter, but this may vary).
  5. Once melted, add cacao powder and maple syrup, and stir until smooth. Remove from heat and allow to cool for 10 minutes.
  6. Dip the filling into the chocolate (one by one), and transfer to a piece of parchment paper.
  7. Transfer back to freezer for 2-3 minutes, and decorate however you like!

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