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Vegan Peanut Butter Frozen Yogurt Eggs

Servings 4 large eggs
Author Melissa

Ingredients

  • 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

Instructions

  • 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. 

Notes

If you prefer something a little sweeter, add 1-2 tablespoon of maple syrup to the yogurt mixture before filling mold.