Vegan Peanut Butter Frozen Yogurt Eggs made with just 5 ingredients and much less sugar than the typical candy.
I have one more super simple recipe for you guys before Easter this weekend!
Peanut butter eggs and cups are probably one of the most popular candies at Easter. While many store bought varieties are not vegan friendly, making them yourself is quite simple. And you'll find dozens of recipes around the internet, so there's no need to add to that already long list. Instead, let's make Vegan Peanut Butter Frozen Yogurt Eggs!
After making this cake, I found myself with a bit of yogurt left over. Normally, I would just top it with fruit and a drizzle of maple syrup, but with Easter in just a few days, treats for the kids seemed a better way to go.
And with less sugar than the typical candy or ice cream treat, the addition of fruit and the live cultures in the yogurt, these eggs are a great healthier option too.
For the egg shape, I use a mold similar to this one, but if you have don't have one, you can still make this treat. Just use a muffin pan with liners in place instead. It may not be a cute egg shape, but it will taste every bit as yummy.
If your family is anything like ours, you probably keep a stash of ripe bananas in the freezer for making nice cream. If this is new to you, you can totally make a creamy, deliciously "ice cream" using only frozen bananas. Just make sure the bananas are very ripe, think lots of brown spots, to ensure they are sweet enough.
You'll need 2 medium sized frozen bananas for this filling. The bananas will provide the sweetness to balance the tanginess of the yogurt. I didn't use any additional sweetener as the sweetness suited our tastes. But if you prefer things a bit sweeter, you can add a tablespoon or two of real maple syrup to the mixture.
For the yogurt, I use Kite Hill plain, unsweetened, but any brand non dairy yogurt should work. And don't worry, the freezing process doesn't kill the cultures so the kids will still get the digestive benefits.
Obviously, this is not a treat for the basket, but here's a few more recipes that should work:
Vegan 100 Grand Candy Bar Cups
Vegan Peanut Butter Snickers Bites
Chocolate Coconut Butter Truffles
And if you try this recipe, let me know how it turns out! Leave a comment below or snap a pic and tag it @weelittlevegans on Instagram so I’ll be sure to see it!
- 3 oz vegan chocolate bar I use Endangered Species brand dark chocolate.
- 2 teaspoon coconut oil
- ½ cup non dairy yogurt, plain and unsweetened I use Kite Hill almond milk yogurt.
- 2 very ripe bananas, frozen
- 2 tbsp peanut butter
Carefully melt half of the chocolate bar and 1 teaspoon coconut oil in the microwave in 20 sec intervals, stirring between each interval.
Spoon chocolate into egg silicone mold and spread to evenly coat. You can also use a muffin pan with paper liners, if you don't have the egg mold.
Place silicone mold in freezer for a few minutes until chocolate has hardened.
While the chocolate sets, prepare the filling by blending together bananas, yogurt and peanut butter until smooth.
Once chocolate has set, spoon yogurt mixture into each each mold or muffin pan well, filling completely.
Return mold to freezer to allow yogurt mixture to firm up for about 2 hours.
Melt remaining chocolate bar and the remaining 1 teaspoon coconut oil. Spoon chocolate on top of frozen yogurt and work quickly to spread to cover completely.
Return mold to freezer for 10 mins more to set chocolate or until ready to serve.
Carefully remove eggs from mold and allow to sit out for 10-15 minutes before serving for the beet texture.
Store in freezer safe container after removing from mold.
If you prefer something a little sweeter, add 1-2 tablespoon of maple syrup to the yogurt mixture before filling mold.
This sounds delicious! Thanks for sharing healthier vegan yum Yums!