I’ve never tried to make my own Easter Eggs before, but I was feeling creative and so the recipe for these peanut butter and salted caramel dark chocolate eggs was born.

Making your own Easter Eggs

I used an Easter egg mould that I got from a Pound Shop last year. Each egg hole is approximatly 5cm long and 2.5cm deep. If you don’t have a suitable egg mould you can make them in silicone or paper cup cake cases instead (see method here).

Also, I only made 4 eggs as halves, but feel free to double or triple the recipe to make more to give to your friends and family! And if you’re feeling brave you could try and put two halves together to make a proper egg shape!

Homemade vegan peanut butter salted caramel easter eggs

This recipe is the final one in my collaboration with That Protein. I have used their Nutty Nutty Peanut Butter Super Protein, which is a mix of peanut powder, organic pea protein, organic chia powder and palmyra nectar. You can find the nutritional information on their website.

I’ve paired the peanut butter protein with tahini and maple syrup to make a caramel sauce. I find the protein powder has strong peanut taste, so the creaminess of the tahini goes nicely with it. You could swap it for peanut butter though if you are nutty for peanuts.

peanut and salted caramel vegan easter eggs

Peanut & Salted Caramel Easter Eggs
Servings: 4 Easter eggs
Ingredients
  • 120 grams Dark Chocolate (I used 85%, vegan friendly chocolate)
  • 20 grams Nutty Nutty Peanut Butter Super Protein
  • 25 grams Tahini (sesame paste)
  • 2 tbsp pure maple syrup
  • A good pinch of pink Himalayan salt
  • A handful of chopped peanuts (optional)
Instructions
  1. Carefully melt the chocolate in a glass bowl over a pan of boiling water.

  2. Coat each egg mould with 2 tbsp of chocolate then place them in the fridge to set for around 20 minutes.

  3. Once the chocolate has hardened, mix together the peanut butter protein powder, tahini, maple syrup and salt. Then transfer an equal amount of the filling into each egg case. Add in some chopped peanuts if you would like extra texture in your Easter eggs.

  4. Reheat the remaining chocolate if necessary and then spoon it into the egg moulds to cover the filling.

  5. Chill for 30-60 minutes. Store in an air tight container in the fridge.

Recipe Notes

I would recommend using fairly dark chocolate to compliment the sweetness of the caramel. The eggs might be a bit sickly if you used sugary milk chocolate.

Have you ever tried to make Easter eggs before? How did it go?

More recipes with That Protein

%d bloggers like this: