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SideChef
Recipes
Dairy-Free
Clean Eating "Reese's" Peanut Butter Eggs
Recipe

8 INGREDIENTS • 8 STEPS • 1HR

Clean Eating "Reese's" Peanut Butter Eggs

4.3
3 ratings
These healthier Reese’s Peanut Butter Eggs are made using dates, natural peanut butter, cashew meal and honey, then coated in a creamy chocolate coating made of cocoa powder, coconut oil and honey!
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Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
These healthier Reese’s Peanut Butter Eggs are made using dates, natural peanut butter, cashew meal and honey, then coated in a creamy chocolate coating made of cocoa powder, coconut oil and honey!
1HR
Total Time
$1.00
Cost Per Serving
Ingredients
Servings
6
US / Metric
Peanut Butter
3/4 cup
Peanut Butter
Dates
8
Dates
Honey
1/4 cup
Honey
Coconut Oil
1/4 cup
Coconut Oil
Vanilla Extract
1/2 Tbsp
Vanilla Extract
Sea Salt
1/4 tsp
Sea Salt
Cashew Meal
1/4 cup
Cashew Meal
Unsweetened Cocoa Powder
1/4 cup
Unsweetened Cocoa Powder
Nutrition Per Serving
VIEW ALL
Calories
505
Fat
34.0 g
Protein
11.2 g
Carbs
47.8 g
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Clean Eating "Reese's" Peanut Butter Eggs
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author_avatar
Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
Cooking InstructionsHide images
step 1
Add Peanut Butter (3/4 cup) and Dates (8) to a high-powered blender or food processor and process until smooth.
step 1 Add Peanut Butter (3/4 cup) and Dates (8) to a high-powered blender or food processor and process until smooth.
step 2
Add the Honey (2 Tbsp), Coconut Oil (1/2 Tbsp), Vanilla Extract (1/2 tsp), and Sea Salt (1/4 tsp) and process until creamy consistency is reached.
step 2 Add the Honey (2 Tbsp), Coconut Oil (1/2 Tbsp), Vanilla Extract (1/2 tsp), and Sea Salt (1/4 tsp) and process until creamy consistency is reached.
step 3
Stir in the Cashew Meal (1/4 cup) with a rubber spatula, and continue to stir until fully incorporated. Mixture should be somewhat thick.
step 3 Stir in the Cashew Meal (1/4 cup) with a rubber spatula, and continue to stir until fully incorporated. Mixture should be somewhat thick.
step 4
Line a baking sheet with parchment paper. Using a tablespoon, scoop out even portions of the mixture and roll into small balls. Shape into an oval and flatten to an egg shape. Put the pan into the freezer for 30 minutes so the eggs harden.
step 4 Line a baking sheet with parchment paper. Using a tablespoon, scoop out even portions of the mixture and roll into small balls. Shape into an oval and flatten to an egg shape. Put the pan into the freezer for 30 minutes so the eggs harden.
step 5
Meanwhile, add the Coconut Oil (1/4 cup) to a small microwave safe bowl and heat JUST enough to soften the oil, do not melt it. I ended up putting it in for 10 seconds, checked it, then put it in for another 8 seconds.
step 6
Mix the Unsweetened Cocoa Powder (1/4 cup) in with the coconut oil, then add in the Honey (2 Tbsp) and Vanilla Extract (1 tsp) and stir until smooth, liquid-like consistency. This is the chocolate coating.
step 6 Mix the Unsweetened Cocoa Powder (1/4 cup) in with the coconut oil, then add in the Honey (2 Tbsp) and Vanilla Extract (1 tsp) and stir until smooth, liquid-like consistency. This is the chocolate coating.
step 7
Remove eggs from freezer, dip each egg into the chocolate coating, making sure to fully cover. Allow excess chocolate to drip off, then place back on lined baking sheet, chocolate will begin to harden almost immediately.
step 7 Remove eggs from freezer, dip each egg into the chocolate coating, making sure to fully cover. Allow excess chocolate to drip off, then place back on lined baking sheet, chocolate will begin to harden almost immediately.
step 8
Once all eggs have been dipped, put them back in the freezer for another 10 minutes to fully harden. At this point, I cut off the excess chocolate so they were true egg shapes again. Store in refrigerator or freezer.
step 8 Once all eggs have been dipped, put them back in the freezer for another 10 minutes to fully harden. At this point, I cut off the excess chocolate so they were true egg shapes again. Store in refrigerator or freezer.
Tags
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Dairy-Free
American
Gluten-Free
Microwave
Shellfish-Free
Easter
Vegetarian
Dessert
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