clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

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


An easy homemade spin on reese’s peanut butter eggs with better ingredients that are tastier too. Vegan, paleo-friendly, and sweetened naturally!




  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 (start with 3/4 cup, add more only if they are too sticky to shape) 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 flakey salt.
  8. Refrigerate until the chocolate is set (a few minutes). Enjoy!


*Use almond butter or sunflower seed butter (my favorite!) to make them paleo. Or try THIS recipe instead.


  • 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