Easter is almost here and that means one thing: Peanut Butter Eggs!
Every Easter (or actually the day after) I look forward to grabbing up some of my favorite Easter candy at 50% off. However, most of the time the Reese’s Peanut Butter Eggs are already gone by the time I’ve started my bargain mission. I then have to wait another year and hope my frugalness will pay off and I can get some on sale again. It’s a vicious cycle that actually helps my pants fit better. If I can’t find the eggs on sale, then I can’t eat them. Makes sense, but whatever. They’re so good and worth it!
I finally said enough was enough and today I tackled a healthier, cleaner version and they are amazing. I’ve based these peanut butter eggs on this recipe but changed it up for consistency, and actually I may like this peanut butter base better! Again, no flour, no butter, no sugar, and no eggs (egg-cept the shape! Hehe!) All clean ingredients, too!
The Easter Bunny can leave these in my basket anytime. Plus, I can almost have TWO of my eggs for the same calorie count as ONE of Reese’s Peanut Butter Eggs. More is better. At least when it comes to candy. I mean, 96 calories vs. 170 calories … it’s an Easter miracle! Now hop to it! 🙂
Skinny 'Reese's' Peanut Butter Eggs
Peanut Butter Eggs:
15oz can chickpeas (rinsed & drained)
2oz pitted dates
1/2 cup powdered peanut butter (PB2)
1/8 cup unsweetened applesauce
1 tbsp coconut oil (melted)
1/2 tsp vanilla extract
1/4 tsp salt
3.5 oz dark chocolate (or chocolate of choice)
1/2 tsp coconut oil
-Soak dates in a bowl of hot water for 5 minutes, then drain.
-In a high speed blender or food processor, add all the Peanut Butter Egg ingredients.
-Blend and pulse until well combined, scraping down the sides if needed.
-Scoop mixture into a bowl and place in the fridge to cool. About 20 minutes.
-On a tray lined with wax/parchment paper, use a medium cookie scoop and scoop out 15 balls.
-Press down on each ball and shape into an “egg” shape.
-Place tray into the freezer to harden. About 10 minutes.
-Meanwhile, melt the chocolate and coconut oil together.
-When peanut butter eggs are solid, remove from the freezer.
-Spoon melted chocolate over each “egg” while making sure the sides are covered well*. I used a spoon for this. (You’ll want to work pretty quick as the eggs will solidify the chocolate much faster.)
-Place into the fridge to set.
-These will keep in an air tight container in the fridge for a week or months in the freezer.
*You could melt more chocolate for the bottoms if you prefer. Just freeze after the first chocolate application, flip and add chocolate to the bottom. Nutrition facts will differ.