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An easy homemade spin on reese’s peanut butter eggs with better ingredients that are tastier too. Vegan, paleo-friendly, and sweetened naturally!
THIS POST IS SPONSORED BY NATURAL DELIGHTS®
Originally posted 3/30/2019, photos updated 4/3/2023
I know I know, chocolate covered peanut butter shaped like an egg at the start of spring – how cliche of me.
But here’s the thing(s)…
- No matter how many times it’s been done, KILLER COMBO.
- These are healthier than most.
- These are delicious-er than most.
- These are vegan (and paleo if you want them to be!)
- These are not easier than unwrapping yellow plastic, but are really really easy to make.
- These will be the only thing you want in your easter basket.
These are Medjool Date Peanut Butter Eggs. Okay maybe still a little cliche, but sometimes cliche is where it’s at
I had 3 requirements for these eggs. They had to 1) be naturally sweetened 2) have the proper peanut butter filling texture 3) be prettier than store-bought.
Natural Delights took care of the first one for us, and if I’m being honest made the whole situation taste better than a Reese’s could ever dream of tasting too. Subtle caramel-y notes mingling amidst the peanut butter and chocolate – now that’s an upgrade! And a healthier spin too since Medjool dates make the filling refined sugar free. Use unsweetened chocolate for coating if you are really dedicated to keeping these 100% fruit-sweetened (the filling is quite sweet, I liked them this way), or use semi sweet or dark chocolate instead. Up to you!
I used their organic pitted dates for this recipe, but any variety will work here. The convenience of already pitted though…YES PLEASE.
Number 2 is all about achieving that not too creamy, almost fluffy, cakey but not dry textural sweet spot. The answer (that is not powdered sugar): coconut flour. Which makes them grain-free too, so if you swap the peanut butter for almond or sunflower seed butter these easter eggs can be paleo.
And finally, decorations. I had some fun here with a mix of hemp seeds, cacao nibs, a few colors of coconut sprinkles (made by blending coconut flakes with pitaya powder or beet powder or matcha or turmeric), chopped pistachios, and toasted coconut. You could use real easter-y sprinkles, crushed freeze dried fruit for natural color, other nuts or seeds, so many possibilities…
Or ignore everything I just said, leave them plain, and get to devouring sooner. I respect that decision, you clearly have your priorities straight.
More Easter Recipes You’ll Love
- SunButter Carrot Cake Pops
- Vegan Grain-Free Carrot Cake
- Tahini Almond Butter Eggs
- Matcha Cookie Dough Cups
WATCH HOW TO
Medjool Date Peanut Butter Eggs
- Prep Time: 00: 30
- Cook Time: 00:30 (chilling time)
- Total Time: 1:00
- Yield: 12 eggs 1x
- Category: chocolate
- Method: no bake
- Cuisine: american
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Description
An easy homemade spin on reese’s peanut butter eggs with better ingredients that are tastier too. Vegan, paleo-friendly, and sweetened naturally!
Ingredients
Scale
- 200g Natural Delights® Organic Pitted Medjool Dates (about 12 or 1 cup packed)
- 2/3 cup (155g) water
- 1/2 cup (125g) peanut butter (or nut/seed butter of choice*)
- 3/4–1 cup (90g) coconut flour
- 1/2 tsp salt
- 4oz (115g) dark chocolate, melted
Instructions
- Blend the dates and water until smooth.
- Add the peanut butter and blend again.
- Transfer to a bowl. Stir in coconut flour (start with 3/4 cup, add more only if they are too sticky to shape) and salt.
- Press into a silicone egg mold. Freeze for 30 minutes.
- Flip/remove from the mold.
- Coat in melted chocolate.
- Sprinkle with flakey salt.
- Refrigerate until the chocolate is set (a few minutes). Enjoy!
Notes
*Use almond butter or sunflower seed butter (my favorite!) to make them paleo. Or try THIS recipe instead.
Nutrition
- Serving Size: 1 egg
- Calories: 266
- Sugar: 17g
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 6g
Keywords: chocolate, healthy, easter, reese’s, paleo, no bake, candy, dessert
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