Better than “Reese’s” Peanut Butter Eggs (4 Ingredients)
Gooey, nutty, and melt-in-your-mouth creamy on the inside. Rich, crisp, and chocolatey on the outside. These no-bake peanut butter eggs are basically “Reese’s” Eggs—but healthier, fresher, and dare I say… even better.
Made with creamy peanut butter, naturally sweet medjool dates, raw cashews, and finished with a smooth layer of dark chocolate, these treats are a wholesome twist on a childhood classic.
My 4-year-old and 2-year-old are obsessed—and I bet yours will be too!
I keep a stash in the freezer at all times. They’re the perfect mid-afternoon pick-me-up or a sweet little nightcap. You know, that “just one more thing” moment after the kids are finally asleep?
Yeah. These are that good.
Why You’ll Love These
If I had to pick one favorite candy growing up, Reese’s Eggs were always near the top. Based on how fast they vanish from Easter baskets, I think it’s safe to say I’m not alone.
But let’s be honest—we have no idea what’s actually in those store-bought ones. Mystery ingredients and way too much sugar? No thanks. These homemade peanut butter eggs keep the delicious nostalgia without all the ingredients that I cannot pronounce.
And guess what? You only need 4 main ingredients to make them—no baking, no fancy equipment, no stress.
Even better? The texture is divine. The filling is soft and creamy with a slight chew from the dates (think cookie dough meets fudge). They’re not chalky, oily, or overly sweet. Just smooth, dreamy perfection in every bite.
What Ingredients You Need and Why
Raw Cashews are the unsung heroes here. They’re the secret to that ultra-smooth, creamy texture—no dairy needed! Soak them in hot water with a pinch of salt for about an hour, then drain and rinse. This helps them blend like a dream and gives you that luscious, almost milky consistency.
Peanut Butter is the star of the show! Go for natural peanut butter with no added sugar or salt if you can. Smooth or crunchy both work—use whatever you have. Crunchy adds a nice little texture surprise.
Medjool Dates is nature’s caramel! These sweet, sticky gems are what hold the mixture together while adding that rich, deep sweetness without refined sugar. Bonus: they bring a subtle fudgy chew that makes the filling irresistible.
Dark Chocolate is your silky outer shell. Melting dark chocolate with a spoonful of peanut butter (or coconut oil) creates a smoother coating and prevents it from cracking when you bite in. Trust me—it makes all the difference.
Pea Protein Powder (optional): Depending on the texture of your peanut butter or dates, your mixture might turn out a bit too soft. That’s where pea protein powder or coconut flour comes in handy. It helps absorb extra moisture and makes the filling easier to shape. Add a little at a time until it’s just right.
Let’s Make These Peanut Butter Eggs Step by Step
Soak the cashews with a pinch of salt and hot water for an hour or so. The cashews need to be submerged in water. Rinse and drain completely before using.
This step is kind of optional. If you are short on time, skip it. But it really makes a difference. Soaking the cashews can soften the nuts and leave you with smoother peanut butter egg filing .
Customize The Eggs to Make it Fun
Pinch of Salt: Nothing can beat salt with chocolate if you ask me. I can always go with a pinch of salt on top of any chocolate treats.
Crushed Peanuts to add that crunch on top of the chocolate shell. Sprinkle crushed peanuts while the chocolate is still melty.
More Peanut Butter on Top: Drizzle more peanut butter on top if you want more of a peanut butter-forward flavor.
Almond Butter It up: I know we are making “Peanut Butter” Eggs here. but since the base is cashews, you can certainly swap out peanut butter with almond butter to make it peanut-free. If you are an almond butter kind of gal, these will be your new favorites.
Use Maple Syrup Instead of Medjool Dates: Don’t have dates handy? Simply use 1/4 cup to 1/3 cup of maple syrup or honey as an alternative. If you do so, you WILL need to add some extra pea protein powder or coconut flour because the batter will be more liquidy.
Now you have your favorite comfort candy with a healthier twist. What are you waiting for?
Grab your kids and these simple 4 ingredients and make these no bake peanut butter eggs now.
Since they are kids approved, you might need to hide out a batch just for yourself.
Get the recipe:Better than “Reese’s” Peanut Butter Eggs (4 Ingredients)
Ingredients
- 1 1/2 cup raw cashews
- 1/3 cup peanut butter *
- 1 cup 8 – 10 large medjool dates (pitted) **
- 2/3 cup dark chocolate chips
- 3 – 4 tbsp pea protein powder or coconut flour, Optional
Equipment
Instructions
- Soak cashews in warm water (enough to cover the cashews) and a pinch of sea salt overnight. Drain and rinse a few times before blending.
- Pulse cashews, pitted Medjool in a food processor until blended well.
- Then add in the peanut butter. Blend again until well combined.
- OPTIONAL STEP if the batter appears to be too wet.Add 3-4 tbsp pea protein (or coconut flour) to the batter and blend again. If the batter appears to be very runny (unlikely), add additional protein powder/coconut flour, 1 tbsp at a time until you get a cookie dough-like texture.
- Use a cookie scooper or hand to make cookie dough into 11 – 12 balls. Press the balls down to egg shape with the palm of your hands.
- Place the "eggs" in the freezer for 20 – 30 minutes while you prepare the chocolate (Quickly freezing the egg cookies can make them firm and easy to handle during the chocolate dipping process).
- Melt chocolate with 1-2 tsp of coconut oil and then coat the eggs in them. Sprinkle with sea salt.
- Freeze to set for 20 minutes, ENJOY!
Notes
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
