Easy Vegan Peanut Butter Eggs (Reese’s Dupe!)

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Plate of homemade vegan peanut butter eggs sprinkled with flaky salt

When we think of Easter candy, peanut butter eggs are a must! This year, we set out to create a vegan version that’s SUPER easy to make and just as delicious as the originals! We think we crushed it, but we’ll let you be the judge. 

Simple methods (no food processor!), 6 ingredients, and a perfectly sweet and salty peanut butter filling with a thin, melt-in-your-mouth chocolate coating. Prepare to feel nostalgic. Let’s make some candy!

Peanut butter, almond flour, salt, maple syrup, coconut oil, and chocolate chips

How to Make Peanut Butter Eggs

These EASY, Reese’s-inspired peanut butter eggs have a similarly salty, sweet, swoon-worthy filling! How do we do it? Almond flour thickens the peanut butter, maple syrup adds natural sweetness, and sea salt makes them subtly salty.

Spoon in a bowl with almond flour, peanut butter, maple syrup, and sea salt

Combine everything together in a bowl and you’ll have a thick mixture that resembles cookie dough. It’s then ready to form into oval shapes and transfer to the freezer to firm up!

Bowl of peanut butter egg filling

Then it’s on to the chocolate coating! We melt chocolate chips with a little coconut oil to give the chocolate a more tender, melt-in-your-mouth texture.

Dipping an oval-shaped peanut butter  mixture into a bowl of melted chocolate

Dip the peanut butter ovals into the melted chocolate coating and transfer to the freezer to set. In just 10 minutes, snack time will be HERE!

Stack of three homemade vegan peanut butter eggs with the top one partially eaten

We hope you LOVE these peanut butter eggs! They’re:

Peanut buttery
Quick & easy
& SO nostalgic!

They’re the perfect treat for Easter festivities or any time you’re in a chocolate + peanut butter mood. They also keep well in the refrigerator, and you may find yourself reaching in to grab one every time you open it (who, us!? 😉).

More Easy Chocolaty Desserts

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Holding up a peanut butter egg to show the inner texture

Easy Vegan Peanut Butter Eggs (Reese’s Dupe!)

Perfectly sweet and salty vegan peanut butter eggs made with simple methods and just 6 ingredients! An easy, healthier treat for Easter and beyond!
Author Minimalist Baker
Plate of homemade Reese's eggs
5 from 13 votes
Prep Time 29 minutes
Cook Time 1 minute
Total Time 30 minutes
Servings 12 (peanut butter eggs)
Course Dessert, Snack
Cuisine Gluten-Free, Grain-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1-2 Weeks


  • 2/3 cup almond flour
  • 1/3 cup creamy, drippy peanut butter
  • 2 ½ Tbsp maple syrup
  • 1/8 tsp sea salt
  • 1/2 cup semi-sweet chocolate chips (ensure vegan/dairy-free as needed // we like Enjoy Life)
  • 1 tsp coconut oil


  • Line a small baking sheet or plate with parchment paper and set aside.
  • To a small mixing bowl, add almond flour, peanut butter, maple syrup, and sea salt. Use a spatula or spoon to thoroughly mix together. If it seems too wet to handle, add more almond flour. If it seems too dry, add more peanut butter.
  • Use a tablespoon-sized measuring spoon to measure out 1 Tbsp of filling and roll it in between your hands to form an oval. Flatten it slightly to form it into an egg shape. Place on the parchment-lined baking sheet or plate. Repeat with the remaining dough.
  • Once all of the eggs are formed, place the baking sheet or plate into the freezer and freeze for at least 15 minutes.
  • Meanwhile, place the chocolate chips and coconut oil into a small microwavable bowl (small is better than large so that you can more easily dip the eggs into it) and microwave in 30-second intervals, stirring in between to prevent burning, until smooth and melted. You can also melt on the stovetop by adding chocolate and coconut oil to a small glass or metal bowl and carefully placing it over ~1 inch of simmering water in a small saucepan, then stirring until melted. Set aside.
  • When the peanut butter filling is set, remove it from the freezer and use a fork to dip an egg into the melted chocolate, coating it evenly. Shake off the excess chocolate and place the egg back onto the baking sheet. Repeat with the remaining eggs.
  • When finished coating, place the eggs back into the freezer until set — at least 10 minutes. You can enjoy them directly from the freezer or store in the refrigerator. Store leftovers in the refrigerator for up to 1-2 weeks or in the freezer for up to 1 month.



*Loosely adapted from our Easy Homemade Peanut Butter Cups.
*Nutrition information is a rough estimate.

Nutrition (1 of 12 servings)

Serving: 1 peanut butter egg Calories: 131 Carbohydrates: 10 g Protein: 3.5 g Fat: 9.5 g Saturated Fat: 2.6 g Polyunsaturated Fat: 1.5 g Monounsaturated Fat: 3.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 25 mg Potassium: 99 mg Fiber: 1.8 g Sugar: 6.6 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 34 mg Iron: 0.9 mg

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My Rating:

  1. Daniella says

    Absolutely delicious and simple! I rolled them into little power balls and sprinkled chopped peanuts and salt on top of the chocolate. Thanks for the recipe!

  2. Linda says

    this was so delicious just as printed.
    I also made it with almond butter! yummy.
    then tried spreading filling on a graham cracker quarter and dipped it into the melted chocolate! That was my husbands request. All came out delicious and I had to keep it in freezer so we wouldn’t eat to much. this is a keeper!

  3. Megan says

    I made a batch with milk chocolate and a batch with dark chocolate this weekend using Trader Joe’s mixed nut butter. We are down to only 3 left! Delicious and so easy to make! Formed into log and refrigerated before I made second batch so I could get ready for an event before dipping in chocolate… it actually made it easier to shape. Definitely making again. (Might even invest in an egg cookie cutter to roll and shape.)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Love it! Thanks so much for the wonderful review and for sharing your modifications, Megan.

  4. Mandy says

    Delicious and easy, indeed! Made this recipe two days in a row because it was so simple and so delicious, I wanted to share it with others!

  5. Emily says

    One word: Amazing! In terms of both taste and texture, these are exactly like the Reese’s eggs I grew up loving. To echo other comments, these aren’t too sweet – the maple syrup is the perfect sweetener. Topped them with big sea salt flakes and it was *chef’s kiss*. Simple to make and will definitely be making again!

  6. The Vegan Goddess says

    Delish! I made this today. You can’t go wrong with those ingredients. And it’s always nice to not have to bake something in the oven. And, as others mentioned, it’s fairly quick and easy to make.

    Thanks for another great treat!

    I was thinking that a starch like tapioca would add more crispness to the candy. Do starches do better when cooked? Is that why this wasn’t added?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! Thanks for the review, we’re so glad you enjoyed! And unfortunately tapioca starch is not considered safe to eat unless cooked/baked. Hope this helps!

  7. Anna says

    Hi! I haven’t made these, but just wondering if you have tried the Chocolove peanut butter Easter eggs? Oh man, those are delicious and much better than Reese’s. In any event, I’m looking forward to making this recipe because peanut butter and chocolate is an excellent combo.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Ooo nice! We haven’t had them but will add them to our list. Let us know what you think when you give these a try, Anna!

  8. Danie says

    Wow! I just made a batch of these beauties and they are absolutely delicious! The texture is almost exactly like the ones we are replicating. I used natural, unsweetened peanut butter and milk chocolate chips. Maple syrup is the perfect choice as the sweetener, not at all too sweet. Measurements for a dozen, spot on. A cinch to make, basically no clean up, I will make these again and again for any occasion!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Danie. Thanks so much for the lovely review! xo

  9. Paulina says

    These are SO GOOD! I love that the only sweetener is maple syrup so they aren’t overly sweet. I doubled the recipe and still don’t think they will last long…I need to make a freezer stash!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Paulina. We are so glad you enjoyed them! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  10. Rach says

    These are so delicious! I can never get my chocolate dip quite as pretty, but if anyone complains, I’ll eat their share.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Rach. Thanks so much for the lovely review! xo

    • Kristen says

      Oh. My. God. These are amazing! The texture of the filling is exactly the same as Reese’s. We haven’t had a peanut butter cup in years so my husband and I inhaled these in one sitting (ZERO regrets).

      I only used one tablespoon of maple syrup but with the chocolate coating these were still perfectly sweet. I otherwise followed the recipe exactly and it made 11 eggs. The peanut butter masked the flavor of almond entirely. Thank you thank you thank you MB team!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Woohoo! Thanks so much for the wonderful review and for sharing your modifications, Kristen. We’re so glad you both enjoyed!

  11. Tracy Do says

    Hi, if I want to at least bake it, how long and at what temperature? Because I read it’s not safe to eat unbaked dough and putting flour in the freezer should kill batteries but it’ll have to be well store and airtight.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tracy, we wouldn’t recommend baking these! If concerned about store-bought almond flour, you can make homemade by blending up almonds. Find our recipe for that here.

  12. Meg says

    Very good. My tablespoon scoops made only 11 eggs and I had a lot of chocolate left over. So I would double the filling ingredients and maybe be a little more generous with the chocolate and then it would be perfect dessert to bring for Easter! Thanks for the idea!

  13. Edie says

    These are amazing! So easy, so good, so much less tragic than hoarding half price reeses eggs after easter. I made them exactly as written and they taste and look perfect. Thank you! And my Easter tailgating skier friends will thank you too.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Edie. Thanks so much for the lovely review! xo

  14. Kathryn says

    “They’re mind blowing.
    Even better second day. Geez louise
    They’re better than Reese’s”

    ^Message chain from my husband. Need I say more? :)

    (I followed the recipe with no edits or modifications.)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you both enjoying them, Kathryn! Thanks so much for sharing! xo

  15. TODD says

    WOW! Your love of peanut butter and chocolate is right in line with mine. You’re already a household name here “Where’d you get that recipe? ” “Dana”. I made the nutter butters over the weekend, but I added chocolate to the filling. They were a hit. Thank you so much for all of your work.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      That sounds amazing, Todd! Peanut butter and chocolate is our favorite! Thanks so much for your support!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Katie, rice flour would not work as this recipe is “raw” and rice flour should not be consumed without cooking/baking. We haven’t tested it, but you could use coconut flour instead of almond, or possibly oat flour, but you’d want to start with less and the texture and taste will be different. Hope this helps!

  16. Rose Moens says

    Hi there, I’d love to try it but I have sooo much coconut flour left. I know it won’t taste the same but do you think it’s possible to use it instead of almond flour? Thanks a lot 🙏

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rose, it might work but you’ll want to start with a lot less as coconut flour is much more absorbent than almond. Let us know how it goes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jenny, we’d suggest starting with less almond flour and working your way up until the filling resembles the photos. Hope that helps!