I think I can safely say I speak for a large majority of us as I declare my love for those Reeses Peanut Butter eggs that pop up in stores everywhere come spring. BUT, as I try to eliminate some of the refined sugars from my diet I find that I literally can not make through more than a bite or two before throwing in the towel because they are SO sweet.
Anyone else have this problem? Maybe I’m just becoming over-sensitive,
So, to satisfy my peanut butter egg craving I came up with this recipe which may change the way you look at the Easter season forever: HEALTHY Chocolate Peanut Butter Eggs
No joke, you really can feel pretty darn good about eating these. They taste just like the real thing, except for being less sugary and they are Vegan. Gluten-free. Dairy-free. Refined Sugar-free, Raw, and awesome.
The peanut butter eggs are made with raw peanut butter and use dates and raw honey as a sweetener. Just a little bit of coconut flour is added to thicken everything up. Coconut flour has crazy absorbent abilities and turns the mixture from gooey peanut butter to perfect PB egg texture. The mixture is easy to form into egg shapes and once it is chilled it is dipped in a chocolate coating made from coconut oil and raw cacao powder.
A FEW NOTES:
- If you don’t have raw peanut butter, natural pb made from roasted peanuts will work just fine too. You can use the peanut butter from the average grocery store shelf as well, but remember that it likely contains added refined sugars as well as other ingredients.
- To make these Vegan, use a sweetener other than honey, like agave. Use raw honey, if you can. Regular honey will work fine, of course. But it’s nutritive properties have been cooked out with pasteurization.
- If you don’t have raw cacao powder, your average baking cocoa will work just the same.
- Organic, unrefined coconut oil is best. This is what I use and love:
I am guest posting at Just Between Friends today, so you can grab the Chocolate Coating recipe HERE!
- 1 C. Raw Peanut Butter, smooth
- 8 Dates(Medjool, if possible)
- 1½ T. Raw Honey(or Agave for Vegan)
- 1 T. Coconut Oil
- ¼ t. Salt
- 1 T. Coconut Flour
- 1 recipe Chocolate Coating(Click HERE to find it)
- Add the peanut butter to a high powered blender of food processor. Add the dates, one and a time,and process together with the peanut butter until smooth. Add the honey, coconut oil, and salt and process until blended. Stir in the coconut flour with a rubber spatula until well combined. Mixture should be thick.
- Using a 1 Tablespoon scoop, scoop out even portions of the mixture onto a non-stick mat or parchment lined baking sheet. Roll each portion into a smooth oval and flatten slightly into an egg shape.
- Freeze for 30 minutes.
- Dip each egg into the chocolate coating. Spoon the coating over the top of the egg, making sure that it is completely covered in the coating. Tap off excess chocolate and place back on the lined baking sheet. Because the eggs are so cold, the chocolate should harden almost immediately.
- Repeat with remaining eggs.
- Store in the refrigerator.
These look absolutely delish! I love peanut butter and chocolate combo.
Thank you Peggy! Chocolate and Peanut butter are the best =)
These look delicious! What a wonderful Easter treat. 🙂
Thank you Lauren!
Wow Kayley!! I can’t believe you pulled off healthy Reeses Eggs!! They look awesome! I need to try it. I am waaaaay too okay with the regular kind, these ones sound much better for my cankles. 🙂
Thanks, Karen! You should give them a try, though I doubt you have any cankle issues, haha.
These are the cutest pictures ever! How creative to put them in an egg carton! And they sound amazing. Love that they are healthy and still look so decadent! Pinned 🙂
Thank you Chelsea!And thank you for pinning! =)
Could you just stick some shredded coconut in a blender to get coconut flour? Or do I have to buy it….
I wish! But you have to buy it…its a bit different than just shredded coconut. I’ve seen it at some grocery stores in the health foods/gluten-free sections =)
What’s a ‘T’ ~ is it a tablespoon? I am going to make these once I know what a ‘T’ is.
Cheers
Hi Karen! Your right, T is for tablespoon =) Hope you like them!
Looks so yummy! Is there a substitute for the dates? I’m not a fan of dates at all.
Thanks!
Thanks Madison! You might be able to just omit the dates and add an extra 2 T. of peanut butter, a little extra honey, and another 1/2-1 T. of coconut flour. But you really can’t taste the dates whatsoever, if I didn’t know that they were in the eggs I would have no clue I was eating them =)
Hi
I can’t wait to make these. We have been dabbling with being vegan (vegetarian for years) and my youngest daughter can have no dairy or egg so this is perfect for Easter. I checked the website to find the chocolate coating and I can’t find it:(
Help
Thanks Angie
Hi Angie!
I’m so glad these will work for your daughter, holidays must be challenging with dietary restrictions! I put a link to the coating in the recipe, but here it is again as well: http://www.just-between-friends.com/2014/04/healthy-peanut-butter-chocolate-eggs-reeses-copy-cat.html
Hi! They look amazing! Love PB eggs but hate the ingredients from that famous company! Was wondering if you think maple syrup could be used instead of agave or honey? Just wondering your thoughts….thank you and I will def make either way!
Hi Cyndi! I think maple syrup would be a great alternative to honey! Preferably pure,of course 😉 I hope you like them!
These are so yummy! I don’t use the maple syrup so it’s not so sweet and use gluten free oat flour. I’ve made these tasty treats quite a few times because they don’t stay around too long. Love um…thank you!
Thank you Sherry! I’m so glad you like them! They are one of my favorites!
Reese-ter eggs!