There’s something about Easter that brings out the kid in all of us. Those colourful baskets, chocolate treats, and the excitement of a good old-fashioned egg hunt. But if you’re navigating a dairy-free lifestyle, it can sometimes feel like your options are limited when it comes to those classic chocolate favourites.
I’ve never wanted to be stuck on the notion that you (or the kids) can’t enjoy the same types of food or traditions just because of dietary restrictions. Being dairy-free doesn’t have to mean missing out….it just means getting a little creative in the kitchen.
These peanut butter chocolate treats came from that exact mindset. I wanted to recreate something nostalgic, something that felt just as special as the treats I grew up with… peanut butter cups felt like the obvious place to start. If you know, you know. That rich chocolate shell with the soft, sweet peanut butter centre? It’s hard to beat.
So I took that classic idea and gave it a fun, seasonal twist.
Instead of the usual cup shape, I turned them into little Easter friends. After all, if you’re going to make homemade treats, you might as well lean all the way in. I used fun-shaped molds to get that perfect, polished look, but don’t let that stop you if you don’t have any on hand. A bit of parchment paper and a creative hand works just as well to create classic easter egg styled treats. There’s something really charming about slightly imperfect, handmade treats anyway. If you prefer a classic Reese’s peanut butter-style crafted snack, then follow the directions in the Notes of my recipe card. They come together far more simply!
And the taste? Exactly what you expect. They’re smooth, creamy, chocolatey, and honestly very reminiscent of those iconic orange-wrapped peanut butter cups so many of us grew up loving. Except now, you know exactly what’s going into them and you can enjoy them without worrying about dairy.
That’s always a win in my books.
One of my favourite parts of making these (especially with kids around) is the decorating. Once the chocolate sets, you can drizzle a little extra chocolate over top, add some sprinkles or food glitter, or just leave them simple and classic. There’s no wrong way to do it, and it turns into a fun little kitchen activity instead of just another recipe to get through.
And if you’re looking for a way to make them feel even more special, here’s what we do in our house: we tuck them into larger reusable plastic eggs and add them to the kids’ Easter scavenger hunt. The kids love finding these beautiful easter chocolates inside! Instead of store-bought candy, they’re finding homemade treats that you know they’ll love. The first time we did this, it was an instant hit. Now it’s on its way to becoming an annual tradition
These are the perfect treats to add to your egg hunt:
they’re completely dairy-free Easter treats, can be made into vegan chocolate eggs or homemade peanut butter cups, and they’re an allergy-friendly holiday dessert. The best part is, they check every box without feeling like a “substitute.” They’re just good. Full stop.
If you’ve been looking for an easy, fun, and kid-approved addition to your Easter lineup, these peanut butter chocolate treats are such a great place to start. They come together with simple ingredients, they’re easy to customize, and they bring that little bit of homemade magic to the holiday.
Give them a try this Easter- I’d love to hear how they turn out for you.
Reese’s Inspired Peanut Butter Chocolate Eggs (Perfect for Easter!)
Equipment
- Easter mold optional
Ingredients
For the Filling
- 1 cup creamy peanut butter
- ½ cup vegan butter softened
- 2 cups powdered sugar
- 2 tsp vanilla
- ½ tsp salt
For the Chocolate
- 2 cups vegan chocolate chips
Instructions
Prepare the Filling
- To a medium mixing bowl, beat the peanut butter and vegan butter with an electric beater until smooth and creamy.
- Add in the powdered sugar, ½ cup at a time until your desired sweetness level. Then beat in the vanilla extract and salt.
- *If you have molds you'd like to use to shape your peanut butter chocolates, fill the peanut butter batter about 1/4 inch thick and press it down into the mold so the batter is densely packed inside.If you don't have a mold, line a baking sheet with parchment paper. Then simply roll approximately 2 tbsp of the peanut butter batter into balls and then flatten them into your desired shape on the parchment paper.If you want a classic Reese's style peanut butter cup, simply roll the batter into small balls and flatten, adding them to your parchment lined baking sheet. Put your prepared peanut butter in the freezer while you melt the chocolate.
Prepare the Chocolate
- Fill a small saucepan with a couple inches of water and bring to a simmer. Once simmering, put a heatproof bowl on top of the saucepan (acting as a double boiler), making sure it is large enough to rest on top of the saucepan. Melt the vegan chocolate chips in the bowl, continuing to stir occasionally until melted and smooth.It is important to keep the heat low and simmering to prevent burning and overworking the chocolate.
Assemble the Peanut Butter Chocolate Eggs
- (if you just want a classic Reese's style peanut butter cup, skip to the Notes, below)
- If using molds, spoon the melted chocolate over top of the peanut butter batter layer. Then press the design 'top' of the mold firmly down over each treat.If you are free handing them you want to make sure the peanut butter batter is quite solid/well frozen so it retains its shape. Then either carefully use your fingers or stick a toothpick in the middle and dip the batter into the melted chocolate to evenly coat.
- If you free handing the treats and using sprinkles to decorate, I like to pop them onto the eggs before the chocolate fully sets. Other decorating should happen after the chocolate sets. You can pop them back in the freezer to set faster, if desired.
- Once done, they are best kept chilled, as they can be a bit fragile between the soft peanut butter filling and the ease of chocolate melting- so leave in the fridge or freezer until needed. Enjoy!
Notes
Then pop in the freezer to set. Far quicker and just as yummy!
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