Better than "Reese's" Peanut Butter Eggs (4 Ingredients)
These no-bake peanut butter eggs are a healthier twist on Reese’s. They are Kid-approved, naturally sweetened, dairy-free, and freezer-friendly.
Servings: 16
Calories: 222kcal
Equipment
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
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
** You can substitute medjool dates with 1/3 cup of maple syrup or honey. If you do so, the batter will need at least 1/4 cup of pea protein powder or coconut flour to reach a doughy texture (that's not too runny).
Nutrition
Serving: 1g | Calories: 222kcal | Carbohydrates: 18g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Sodium: 321mg | Fiber: 3g | Sugar: 10g