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Medjool Date Peanut Butter Eggs

  • Author: Natalie
  • 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

Scale

Instructions

  1. Blend the dates and water until smooth.
  2. Add the peanut butter and blend again.
  3. Transfer to a bowl. Stir in coconut flour and salt.
  4. Press into a silicone egg mold. Freeze for 30 minutes.
  5. Flip/remove from the mold.
  6. Coat in melted chocolate.
  7. Sprinkle with toppings of choice (hemp seeds, cacao nibs, colored shredded coconut, chopped nuts, sprinkles, etc.)
  8. Refrigerate until the chocolate is set (a few minutes). Enjoy!

Notes

*Use almond butter or sunflower seed butter (my favorite!)  to make them paleo.

**You may need less/more depending on the consistency of your peanut butter.

***Or I even like them coated with unsweetened chocolate because the filling is quite sweet.


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