Amanda (superlemon) wrote in vegancooking,
Amanda
superlemon
vegancooking

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Peanut Butter Eggs

My boyfriend's dad is a pastor, and around Easter all of the church ladies make him peanut butter eggs. Lots and lots of peanut butter eggs. I've been craving them something fierce, but since the church ladies' eggs are definitely not vegan I had to make my own. They came out perfectly. :)

Peanut Butter Eggs

1 cup margarine
8 ounces better than cream cheese
1/2 teaspoon salt
1-1/2 teaspoon vanilla
2 pounds powdered sugar
2-1/4 cups creamy peanut butter
About 2 bags vegan chocolate chips, or an equivalent amount (24 oz) of chopped chocolate
1-2 Tbsp margarine or shortening, optional

Cream margarine and cream cheese; add salt, vanilla, powdered sugar, and peanut butter; mix thoroughly. Roll into egg shapes. Place on cookie sheet on waxed paper and freeze about 2 hours.

Melt chocolate (an margarine/shortening, if using) in a double boiler and coat all of your frozen peanut butter nuggets. Place on wax paper to cool. Makes about 10 dozen eggs.

The recipe is originally from this site, but I did make a few changes. Outside of veganizing it (duh), I used creamy peanut butter, left out the parrafin, and added about 2 Tbsp of shortening to my melted chocolate. Also, I found that the yield was much smaller than stated - I made my eggs fairly smallish, I think, and I still only got 120.



But that's still a whole lot of peanut butter eggs!


Extreme egg closeup! Some are prettier than others. What can I say? After about 70 eggs I started to get a little lazy.
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