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
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
- 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
CLICK BELOW TO PIN
Cliché or not, you can never have too many healthier Easter treats. Especially if it involves chocolate and peanut butter. YUM.
Hehe AGREED🤗 That chocolate + peanut butter rule applies to all times of year I think!
Can you substitute peanut or almond flour for the coconut flour??
You can, but it will require a lot more of it since neither are as absorptive as coconut flour. Unless you are talking about powdered peanut/almond butter (because the fat is removed it is more absorptive than peanut/almond flour which is just ground nuts with all the oils/fat still in it)
I liked the idea of using peanut flour (mine is 90% defatted), because coconut flour has a grainy texture while the peanut flour gave a smooth one – and a double peanut taste! I don’t know the amount I used though; I added some until I thought the consistency was great.
It’s a great Easter treat to make when you don’t have much time…so easy and fast!
★★★★
Oh double the peanut butter flavor, that sounds amazing! Thanks for sharing, great idea 🙂 Happy easter!
I am rating this recipe on looks alone since I have to pick up a few of the ingredients. I am
excited to make these and perfect them by Easter!! Natalie, I am interested in how many
bites of eggs it took you till that perfect ‘bite’ shot??? Thanks again for a fun, easy recipe.
★★★★★
Ha this time it was only 4 I think, but there are times where every single egg/brownie/muffine has a bite out of it before I get the perfect one😂😂 Thanks Janet!
Natalie is always Stellar!
Your recipes are one of a kind, presented beautifully, artistically and I love how you word them in a fun way too!
Just love these and also love you!
★★★★★
Wow such kind words, THANK YOU for this lovely feedback❤️❤️ Much love!
That last shot is such a beauty! Would it be creepy if I framed it?? As someone who always find a problem with store-bought nut butter filled chocolates (even the healthier ones) I so appreciate this recipe. Gooey, caramel-ly dates create such magic when blended up, and these fun-textured colorful toppings are the perfect outlet for my creative brain <3
★★★★★
Dates, nut butter, and chocolate combined is such an insanely delish combo😋😋 I can actually plow my way through the store-bought ones too lol, but homemade is more fun for sure!
Your total time is -25902707.833333 minute just thought you might want to know.
Ha idk what happened there😂 Thanks for telling me!
Oh! I love that kind of Cliché 😀
I still have some coconut flour left and I bet it is the perfect occasion to use it 😉
Thank you for the yummy recipe!
Oooh yay, perfect use for that coconut flour! I hope you love them😊
Okay this is beyond genius, Natalie! And I love the little decorations on top! Too cute! 🙂
★★★★★
Hehe they were so fun to make too🤗 Thanks girl!
Oh my, these are absolutely adorable! Perfect for Easter! 🙂
★★★★★
Hehe I always have fun with the holiday decor🤗 Thanks Ela!
WE loved these so much! I used homemade raw sunflower seed butter and raisins in place of the dates. I didn’t dip them in chocolate. I formed the eggs by hand. I put some cacao nibs on some and that was extra tasty. I loved this recipe. Thank you so much for sharing, Natalie!!
★★★★★
That sounds absolutely delicious! I’m curious how they tasted with raisins instead of dates, fruitier I bet😋 I am so happy you loved them, thanks for the feedback Rachel!
Fruitier is probably the perfect description! I love the texture the coconut flour lends. My 9 year old daughter loved them too
Aww that makes me so happy to hear🤗
I liked the idea of using peanut flour (mine is 90% defatted), because coconut flour has a grainy texture while the peanut flour gave a smooth one – and a double peanut taste! I don’t know the amount I used though; I added some until I thought the consistency was great.
It’s a great Easter treat to make when you don’t have much time…so easy and fast!
★★★★
in my household, pretty much everything consumed has to be eaten with a nice little side of peanut butter-
so this is is amazing! Best thing is, 30g of dry fruit= one of your 5 a day, meaning two of these = one of your 5 a day! + all the healthy fats and nutrients from peanut butter and dark choc! I’m going to try and make these ASAP, even if it’s not easter anymore! 😍
Hahaha your house sounds like a yummy place to be then, I like that😋😂 And yes so much healthier than a store-bought PB egg, but still so tasty! Hope you love them, let me know how they turn out…
I should’ve read the comments before I made these because I would’ve used powdered peanut butter and almond flour. The coconut flour is too grainy and took over in terms of flavor.
I’ll try them again without the coconut flour.
I did add a teaspoon of coconut oil to the chocolate so it was easier to cover the peanut butter & coconut flour mixture. Thanks!
★★★
I personally love the flavor with coconut flour, sorry to hear you didn’t! Hope the next batch is better for you 🙂
It was more about the grainy texture for me. I’m sure it will. This is the 1st time I was unlucky with one of your recipes. Thanks for your reply.
Made these today with Almond Butter and was disappointed with the outcome; they came out kind of bland tasting and not worth the effort or fuss, especially the coating in chocolate bit. . Might be tastier with peanut butter? Definitely read the note ahead on how much coconut flour to use as the 1 cup with almond butter was too much and the treats were quite dry.
★★
Aw bummer, sorry you weren’t a fan. Happy easter!
These are SOOO good! Do not hesitate! Make them today! I subbed PB2 for coconut flour and it worked out beautifully. Unfortunately, I lost my notes on ratios so I’ll just have to make them again and keep better track. They have been stored in the freezer the past couple of weeks and it’s nice to just pull one out on occasion for a delicious treat. Thank you for the healthy inspirational recipe!
★★★★★
I am so happy you love them, Tammy! And yes, PB2 would be a great swap in here for extra peanutty flavor. Appreciate your wonderful feedback😊