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Chocolate eggs filled with peanut butter and coconut filling

Easy Vegan Easter Eggs-Reese's & Almond Joy Copycat

An easy vegan Easter candy recipe made with chocolate, peanut butter, and or coconut.
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Course: Dessert
Cuisine: American
Diet: Vegan
Prep Time: 35 minutes
Total Time: 35 minutes
Servings: 12 servings
Calories: 409kcal
Author: Linda & Alex
Cost: $10

Equipment

  • 1 chocolate candy egg mold
  • 1 chocolate candy bunny mold
  • 1 microwave or stove

Ingredients

  • 20 ounce vegan chocolate chips

FOR THE PEANUT BUTTER FILLING

  • 1 cup natural peanut butter see note
  • ¼ cup powdered sugar see note

For the Coconut Filling

  • ½ cup flaked unsweetened coconut
  • 2 tablespoon powdered sugar
  • 2 tablespoon sweetened condensed coconut milk
  • 1 teaspoon pure vanilla extract
US Customary - Metric

Instructions

FOR THE PEANUT BUTTER FILLING

  • In a small bowl, stir the peanut butter and powdered sugar together until it’s completely combined.

FOR THE COCONUT FILLING

  • In a small bowl, stir the coconut, powdered sugar, vanilla, and condensed milk together until combined.

FOR THE CHOCOLATE

  • Melt the chocolate in the microwave for approximately 4 to 5 minutes, stirring every minute, until it’s smooth and silky. You can also melt on the stove in a double boiler.
  • Spoon a thin layer of chocolate into the molds so the eggs and/or rabbit are covered. You don’t want it too thin or so thick that you can’t fill them. Freeze for 15 minutes.
  • Take the molds out of the freezer and fill with the fillings. We made half peanut butter and half coconut. Then cover the filling with the remaining chocolate and freeze for approximately 20 minutes, or until the chocolate is completely set.
  • Gently pop the eggs/rabbit out of the mold over parchment paper. Keep the mold as close to the paper as possible so they don’t have too far to drop.

Notes

• Add the powdered sugar one tablespoon at a time to the peanut butter until you get the consistency you desire. If the sugar is lumpy, use a sifter to smooth it out.
• Store in the refrigerator for up to 7 days.
Freeze in a freezer safe container for up to 2 months. Thaw in the refrigerator. 
Nutrition Disclaimer

Nutrition

Serving: 30g | Calories: 409kcal | Carbohydrates: 38g | Protein: 9g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 100mg | Potassium: 166mg | Fiber: 5g | Sugar: 28g | Vitamin C: 1mg | Calcium: 72mg | Iron: 4mg
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