dessert, Recipes, snacks

Skinny “Reese’s” Peanut Butter Eggs

Skinny "Reese's" Peanut Butter Eggs | my skinny sweet tooth

Easter is almost here and that means one thing: Peanut Butter Eggs!

Skinny "Reese's" Peanut Butter Eggs | my skinny sweet tooth

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 | my skinny sweet tooth

Skinny 'Reese's' Peanut Butter Eggs

  • Servings: Makes 15 eggs. 1 egg per serving
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Skinny "Reese's" Peanut Butter Eggs | my skinny sweet tooth


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

Chocolate Coating:
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.

Skinny "Reese's" Peanut Butter Eggs | my skinny sweet tooth

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