Vegan Reese’s chocolate peanut butter eggs

While grocery shopping in Holland, I can usually find everything I need at the Albert Heijn, Dirk, or BioMarkt, though there are the occasional frankenfoods from the US that I crave with a vengeance. The foods/ingredients that I have missed while living abroad include:

1) Maple Syrup. This is abundant and cheap stateside, but here you can only find the organic, super fancy kind at the health food shops (BioMarkt has a great selection). Rather than serving pannenkoeken with (DUH!) maple syrup, you instead get schenkstroop…which is something like mollasses. Not. Even. Close. C’mon dutchies, get it together.

2) Canned Pumpkin.  Most of the year it’s a nonissue. Unless of course you want to make a pumpkin latte at home, and first need to cut, deseed, and broil the pumpkin for 30 minutes all for a cup of coffee. Go to Starbucks, you say? Guess what…they’ve not heard of a pumpkin latte. Yes…it’s ridiculous.

Gimborn ZuiveringsZout3) Baking soda. Yeah, I don’t exactly crave this ingredient, but this is a totally normal ingredient for baking. Good luck finding this at the grocery store. You have to go to a drug store and ask for zuiveringszout. You will get a creepy little green and white box with a baggy of powder inside. Food grade? Sure. Seems legit.

4) Tofurkey. There are a few brands of veggified versions of delicious meat…you know…like Fake-un (Bacon), Soy-sage (Sausage), and WHAM! (ham…only more in yo’ face). But the Tofurkey brand is quite elusive. Still searching for a Euro veggie sausage to make Czech dishes like paprikash and goulash. Any tips in the right direction are appreciated.

Thanks mom!

Thanks mom!

5) Candy. I consider myself to be a healthy person. But to be frank, I often struggle to find balance between a shot of tequila and a shot of wheatgrass, catch my drift? I like to “indulge” when the need presents itself. Same with candy. Although I dreamed about despised those times of year when there were mini candy bars laying about the office back home, I find that I really miss it sometimes. You can only eat real Euro chocolate for so long before you crave the ‘Merican originals. Well, thanks to my mama, I have been receiving small packages every so often FILLED with mini candy bars. When I see that an envelope has arrived, I scramble upstairs, throw my bags on the ground, and gorge on mini candy bars until my stomach is ready to explode. Crunch bar, Reese’s cups. Almond Joy. Oh my! Yes. YEs. YES. YESSSSSS!!!!!!!

But alas, I know that these are in fact frankenfoods.

Frankenstein (noun): A monstrous creation that usually ruins its originator

Food (noun): material taken into an organism and used for growth, repair, and vital processes and as a source of energy; nourishment in solid form

This is exactly why this easter I wanted to attempt a veganized, organic and natural version of the Reese’s cup egg.

Vegan Reese’s Cups Eggs


*Makes 6 eggs*

For the filling:

1/4 cup organic peanut butter

2 Tbsp maple syrup

touch of sea salt

dash of cinnamon

For the chocolate:

2 tablespoons cocoa butter

2 tablespoons cocoa powder

1 Tbsp maple syrup

In a bowl, mix together all ingredients for the filling. Next, either push into egg-shaped molds, or make egg-shaped peanut butter drops onto a cling wrap film, and place into the freezer for about 20 minutes, or until hard.

P1020658P1020661In the meantime, make your chocolate by first melting the cocoa butter in a bowl, hung over a pan of boiling water.


P1020667Next, whisk in the cocoa powder and maple syrup until smooth.

P1020669Once the peanut butter is firm enough to handle, use two spoons to coat the peanut butter ball in chocolate, and then place it back on the freezer tray. Leave in the freezer for at least 10 minutes to harden.  You can also use coconut oil instead of cocoa butter, or nut butters in place of peanut.

P1020685P1020690P1020689If you are using your observation skills, you will notice that I had six peanut butter eggs, but the finished, chocolate-covered product yielded only five. I had to “test” them of course, and since I wasn’t certain about the result, I tested two more, leaving three for Hubby. He also tested them, and confirmed my suspicion…

They are delicious.




  One thought on “Vegan Reese’s chocolate peanut butter eggs

  1. Sherri Burton
    March 10, 2013 at 4:02 pm

    This is such a creative blog. But for those days that you are short on time, I will run to the post office with more padded envelopes filled with love! ♥

  2. March 10, 2013 at 4:17 pm

    hahahahah omg I do taste testing like that all the time… but seriously THESE ARE BEAUTIFUL. BEAUTIFUL AND DANGEROUS. I think I might eat them all if I make this…

    • March 10, 2013 at 5:13 pm

      I made them this morning. They are gone….;-D chocoholics 4 sure

  3. March 17, 2013 at 9:09 pm

    These look SO, SOOOO amazing!!! I cannot wait to try them :).

  4. March 17, 2013 at 11:31 pm

    I’m not sure I could live without canned pumpkin : )
    These look wonderful. The reece’s eggs are my guys favorite and he would be thrilled if I could make them myself!

    • March 18, 2013 at 9:18 pm

      they are super easy to make, and yes…your guy will love them

  5. March 24, 2013 at 8:49 pm

    I do a lot of taste testing, too. 🙂 It is much easier to do it when you make balls. Less obvious when I make a cake. 🙂

  6. March 31, 2013 at 10:53 pm

    had to laugh at your list of foods that don’t exist in supermarkets. i finally found baking soda and powder at an expat shop called the tucker box … it had been right on the market and yet had taken me five months to see. there must be something similar in amsterdam! also, i once did a tour of four supermarkets in two towns to find a dusty can of pumpkin that had evidently been sitting on that shelf for a long looong time. (obviously i used it anyway, desperate times)

    • April 1, 2013 at 1:16 pm

      There is an expat grocery in leidseplein…but seriously….do i really want to pay 8 euro for some Aunt Jemima syrup?? or french’s fried onions???? maybe………….;-D

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