Happy (Holy) Saturday and welcome to another anti-consumerist post! Since my homemade chocolate recipe was such a hit last week, I thought I would share another vegan-zero-waste Easter recipe for you! So the original Reese’s Peanut Butter eggs looks like this (below), come individually wrapped and is made with milk ingredients. We don’t need all that plastic waste and supporting of animal exploitation in our lives, so this post will show you how to make this vegan and waste-free! If you don’t care about all my anti-consumerist pre-amble just scroll down for the recipe 🙂

While shopping for groceries for my parents, I had the opportunity to look through all the packaged Easter chocolate items out there and it was just so overwhelming! Take a look at what just one small section of the store was stocked with:

Pretty crazy just how centered around buying packaged chocolate items Easter has become, so here at Progress Over Perfection, we aim to always move forward with small steps to reduce our environmental impacts and fight the greedy capitalists that are driving us to our own extinction. So today, I’m aiming to share how by having a fun time in your kitchen, you can make this one small effort to reduce the amount of packaged chocolate you buy this year for you and your loved ones.

First off here are the ingredients you’ll need (below). There’s only six, it’s easy-peasy! You can get most of these in bulk or at least in non-plastic packaging. And for the vanilla extract, go for the glass bottle, or if you’re fancy, make your own. This way, there is no plastic packaging needed for anything.

• Filling:
  • 7 tbsp Almond Flour
  • 1/4 cup Creamy Peanut Butter
  • 1 tbsp Maple syrup
  • 1/2 tbsp Coconut oil
  • 1/2 tsp Vanilla Extract
• Coating:
  • 50g of Semi-sweet Vegan Chocolate (chips or baking chocolate)
  • 1tsp of Coconut Oil (if needed for dipping consistency)

Once you have all your ingredients lined up, mix all the filling ingredients together in a small bowl, it should come together really nicely and not be stuck to the sides. If you find it to be a little wet, it could just be from the type of peanut butter you’re using, so add some more almond flour to compensate.

Next, form the dough into egg shapes of desired size. This is a great perk of getting to make your own, you get to make them as big or as small as you like! Here, I used 1/2 tbsp of filling for each “egg” and it made 14. Feel free to double the recipe for big eggs (or big parties).

Then, pop these in the freezer for 30 minutes. Just before you take them out of the freezer, melt your chocolate and coconut oil, in 30 second intervals in the microwave or using a double-boiler Once it’s completely melted, take out the filling pieces/eggs and dip them one at a time in the melted chocolate, flipping twice to coat fully. I find it easiest to use a fork to flip it and remove it. Try to do this as quickly as possible so the eggs don’t lose their shape and the chocolate doesn’t harden too much.

Place the coated eggs on a silicone baking sheet or metal drying rack and freeze or refrigerate until set. Then enjoy!

These are amazing and taste just like the real thing. I can guarantee that you will not be not missing out on anything if you make these!

Thanks so much for reading and always remember to work toward #progressoverperfection in everything you do! We are brave eco-warriors in a world where it seems like everyone is against us, but if you’re reading this, this is your sign to always keep going, and do the best that you absolutely can and that is enough always ❤