Vegan Mini Eggs | Reese’s Egg

Indulge in these easy-to-make vegan mini eggs, a healthier, dairy-free version of Reese’s peanut butter eggs. Made with creamy peanut butter, protein powder or collagen, and rich dairy-free chocolate, these homemade mini eggs are perfect for anyone following a vegan or gluten-free diet. With a simple process of melting chocolate, filling molds with a creamy peanut butter mixture, and freezing for a perfect set, these mini eggs make the ultimate sweet treat for Easter, parties, or any special occasion. Try this protein-packed, vegan-friendly version of the classic peanut butter chocolate egg today!

Ingredients

• 1 cup peanut butter
• ½ cup protein powder/collagen or a mixture of both
• 1 ½ cups chocolate gems
• 2 tablespoons melted coconut oil

Instructions

1. Melt the Chocolate: In a microwave-safe bowl, combine half of the chocolate gems and 1 tablespoon of coconut oil. Microwave in 30-second intervals, stirring in between, until fully melted. Be careful not to overcook.
2. Prepare the Mold: Spoon 1 to 1 ½ tablespoons of the melted chocolate into the bottom of each silicone mold. Freeze the molds for at least 10 minutes to allow the chocolate to harden.
3. Prepare the Peanut Butter Mixture: While the chocolate is hardening, microwave the peanut butter in a separate medium-sized bowl for 15-20 seconds, until it becomes a thicker liquid consistency. Stir in the protein or collagen powder until the mixture forms a dough-like consistency.
4. Fill the Molds: After the chocolate layer has set, remove the molds from the freezer. Use a 1-tablespoon cookie scoop to add a scoop of peanut butter mixture into each mold. Smooth out the peanut butter with the back of a spoon or a small offset spatula.
5. Freeze the Peanut Butter Layer: Return the molds to the freezer for 30 minutes to let the peanut butter layer firm up.
6. Top with Chocolate: Once the peanut butter layer is hardened, melt the remaining chocolate and coconut oil as in step 1. Remove the molds from the freezer and top the peanut butter with the melted chocolate, smoothing it to cover the filling completely.
7. Final Freeze: Return the molds to the freezer for at least 2 hours, allowing the chocolate to fully set.
8. Storage: Once the mini eggs are fully set, store them in an airtight container lined with parchment paper in the fridge for up to 2 weeks.

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Why You’ll Love This Recipe

These vegan mini eggs are a healthier take on the beloved Reese’s eggs, made with creamy peanut butter, rich chocolate, and a protein boost from the collagen or protein powder. They’re perfect for anyone with dietary restrictions or anyone looking for a guilt-free indulgence. These bite-sized treats are easy to make, satisfying, and packed with delicious flavors, making them an irresistible homemade version of a classic candy.

Tips

• Consistent Texture: Be sure to microwave the peanut butter only until it becomes pourable and not too runny. This will ensure the peanut butter layer has the right consistency when adding it to the molds.
• Chocolate Melting: Stir the chocolate every 30 seconds to prevent burning. The gentle heating allows for smooth, even melting.
• Freezing Time: Be patient with the freezing time—allowing each layer to set properly ensures your mini eggs hold their shape and texture.

Variations and Substitutions

• Nut Butters: You can substitute peanut butter with almond butter, cashew butter, or sunbutter for a different flavor profile or nut-free option.
• Protein Powder: If you don’t have collagen or protein powder, feel free to omit it, though it will reduce the protein content.
• Dairy-Free Chocolate: If you want a fully vegan treat, ensure the chocolate gems you use are dairy-free.
• Flavor Add-ins: Add a pinch of sea salt to the peanut butter for a salted caramel effect or a dash of vanilla extract to enhance the flavor.

FAQs

Can I use regular peanut butter? Yes, you can use regular peanut butter, but for a smoother, healthier version, we recommend using natural peanut butter without added sugar or oils.

Can I use a different mold? You can use any silicone mold you like, but the small, egg-shaped molds are perfect for these treats. Alternatively, you can also use mini muffin tins.

How long will these last? These vegan mini eggs will stay fresh in the fridge for up to 2 weeks when stored in an airtight container.

Serving Suggestions

Serve these vegan mini eggs as a sweet snack or dessert for parties, holidays, or as a fun treat during movie night. They’re perfect for Easter baskets or as a homemade gift. Pair with a hot cup of tea or coffee for an indulgent yet guilt-free treat!