It is that time of year when peanut butter eggs are haunting you at the grocery store, eyeing you in the checkout line, begging to be bought up by the dozens. But resist! Not only do I have a Dark Chocolate Peanut Butter Egg recipe (yes, dreams do come true), I also now have a white chocolate version! Is this cause for celebration or what? This recipe is simple, requiring just 7 ingredients and ~45 minutes to prepare. Pop them into the freezer and it’s onto the good stuff: vegan white chocolate! The shell is adapted from my 5-Ingredient Vegan White Chocolate Truffles, which are comprised of macadamia nuts, shredded coconut, and cocoa butter. The shell is also naturally sweetened and comes together in about 5 minutes! Once your coating is made, it’s time to dip (you dip, I dip, we dip – yes, I did just make an awesome ’90s reference. You’re welcome). I hope you all LOVE these eggs! They’re: TenderPeanut butteryWhite chocolate-coatedNaturally sweetenedEasy to makeSurprisingly wholesome& SO delicious! These eggs would make the perfect treat for Easter and springtime celebrations! I could also see these making an appearance at baby and bridal showers (and beyond). They are undetectably vegan and gluten-free and masquerade as an indulgent treat that’s actually healthy (my favorite kind of dessert). Looking for more easy desserts? Try our DIY Peanut Butter M&Ms, 5-Ingredient Vegan Gluten Free Cookies, Healthy 30-Minute Vegan Fudge, 5-Ingredient White Chocolate Truffles, 2-Ingredient Dark Chocolate Truffles, and 5-Ingredient Salted Caramel Peanut Butter Truffles! If you try this recipe, please let us know! Leave a comment, rate it (which really helps us and other readers out!), and tag a photo #minimalistbaker on Instagram – we’d love to see what you come up with. Cheers, friends!
