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Chocolate Peanut Butter Easter Egg Cake Truffles (Vegan)

A slightly different approach to a classic Spring/Easter favorite Reese's Peanut Butter Egg candies, using cake as the main ingredient. These are super easy and fun to make with kids!
Prep Time 30 minutes
Chilling Time 30 minutes


  • 1 recipe for vanilla or yellow cake mix see note* (I used the the cake in this recipe minus the almond extract and I baked it in a 13x9 instead of cupcakes )
  • 2/3 cup natural creamy peanut butter
  • 3 tablespoons coconut oil melted
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla
  • 2 tablespoons coconut oil
  • 14 oz about 400g dairy free semi-sweet dark chocolate, roughly chopped


  1. Bake your cake according to recipe instructions (or package instructions if using mix) and cool completely. Once cooled, crumble the cake into fine pieces, you can do by hand or in processor.
  2. Combine melted coconut oil, peanut butter, vanilla, and powdered sugar and mix until smooth. Add in the cake crumbs and gently fold into the other ingredients until it all starts to form a dough-like mixture.
  3. Divide the dough into balls (about 1 1/2 tablespoon each) and shape into "eggs" then place on parchment covered baking sheet or plate. Refridgerate for 1 hour or freeze for at least 30 minutes.
  4. After cooling the eggs, melt chocolate and butter or shortening in a small saucepan or double boiler over low heat. Dip each egg into chocolate and turn to coat all sides before placing it back on the tray. Repeat with all truffles. Place the pan in refrigerator or freezer to allow chocolate to cool completely then use a thin spatula to loosen from pan. Store in an airtight container. (P.S. these are so good chilled!)

Recipe Notes

*If you'd like to keep this simpler feel free to use a boxed yellow or vanilla cake mix and cook according to package directions.