These Healthy Reese’s Eggs are a yummy, rich, and satisfying treat made with just three simple ingredients! Naturally sweetened with dates and coated in dark chocolate, these homemade eggs are the perfect way to enjoy a classic Easter treat without the extra artificial ingredients.

Looking for more healthy treats? Try my No Bake Peanut Butter Oat Cups and Healthy Crunch Bars.

Top down view of Healthy Reese's Eggs on a white plate.

Email this Recipe

Enter your email to get it straight in your inbox! Plus, receive new recipes weekly!

    Before you get started / Kelley’s tips

    • Use the Firm Peanut Butter. This is especially applicable if you’re using natural peanut butter. I recommend using the thicker peanut butter from the bottom of the jar; it works best for shaping the eggs. Avoid the super drippy kind at the top!
    • Work Quickly with the Chocolate. Once the chocolate is melted, it thickens up rather quickly. Dip the eggs right away before the chocolate starts to thicken up too much and becomes hard to work with.
    • Use a Fork for Dipping the Eggs. This makes it easier to coat the eggs evenly without messy fingers.

    Ingredients

    • Peanut butter: Gives the filling a rich, creamy texture and that classic peanut butter flavor like you’d find in a Reese’s peanut butter egg.
    • Dates: Dates are little nutritional powerhouses, and they provide the perfect amount of sweetness and a soft, chewy texture.
    • Dark chocolate chips: Makes the eggs taste indulgent while keeping them on the healthier side. If you prefer your Healthy Reese’s eggs a little sweeter than use semi sweet chocolate instead.

    How to Make Healthy Reese’s Eggs

    1. Soak the pitted dates in warm water for 15 minutes to soften. This makes them easier to blend with the peanut butter.
    Dates soaking in water in a bowl.
    1. Add the soaked dates and peanut butter to a food processor with the blade attachment.
    Dates and peanut butter in a food processor.
    1. Pulse for 60 seconds or until the dates are combined with the peanut butter. The mixture should be thick.
    Pulsed dates and peanut butter in a food processor.
    1. Divide the mixture into 6 balls then flatten each ball and shape into an egg. Place in the fridge for 1 hour to harden.
    Peanut Butter eggs laid out on a parchment paper lined baking sheet.
    1. Melt the chocolate chips in the microwave in 30-second intervals. Dip each peanut butter egg into the melted chocolate. Place back into the fridge for 30 minutes to harden.
    Peanut Butter eggs coated in chocolate next to eggs that are uncoated.
    1. If desired, drizzle a little more chocolate on top to make a design, then sprinkle with flakey sea salt!
    Peanut butter eggs coated in chocolate and sprinkled with sea salt.

    Frequently Asked Questions

    Can I use a different nut butter?

    Yes! Almond butter, cashew butter, or even sunflower seed butter work great. Just make sure to use a thicker variety so the eggs hold their shape.

    What if my mixture is too sticky to shape?

    If the mixture is too soft, try chilling it in the fridge or freezer for additional time. You can also add a little almond flour or coconut flour to help firm it up.

    How do I store these Healthy Reese’s eggs?

    Store them in an airtight container in the fridge for up to a week, or freeze for up to three months. Let frozen eggs sit at room temperature for a few minutes before eating.

    Close up view of peanut butter eggs with one with a bite taken out of it.

    More Healthy Treats to Try

    Recipe

    3 Ingredient PB Reese’s Eggs

    These Healthy Chocolate PB Eggs are a yummy, rich, and satisfying treat made with just three simple ingredients! Naturally sweetened with dates and coated in dark chocolate, these homemade eggs are the perfect way to enjoy a classic Easter treat without the extra artificial ingredients.
    Author: Kelley Simmons
    Prep Time: 15 minutes
    Cooling Time: 1 hour 30 minutes
    Total Time: 1 hour 45 minutes
    Serves 6 eggs
    Rate Print

    Email this Recipe

    Enter your email to get it straight in your inbox! Plus, receive new recipes weekly!

      Ingredients 

      Instructions

      • Soak dates in warm water for 15 minutes to soften.
      • Add the soaked dates and peanut butter to a food processor with the blade attachment.
      • Pulse for 60 seconds or until the dates are combined with the peanut butter. The mixture should be thick.
      • Divide the mixture into 6 balls then flatten each ball and shape into an egg.
        Place in the fridge for 1 hour to harden.
      • Melt the chocolate chips in the microwave in 30 second intervals.
        Dip each peanut butter egg into the melted chocolate.
        Place back into the fridge for 30 minutes to harden.
      • If desired drizzle a little more chocolate on top to make a design then sprinkle with flakey sea salt!

      Nutrition Information

      Calories: 435kcalCarbohydrates: 31gProtein: 12gFat: 31gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gCholesterol: 0.3mgSodium: 217mgPotassium: 471mgFiber: 4gSugar: 18gVitamin A: 4IUVitamin C: 0.2mgCalcium: 114mgIron: 1mg

      Did You Make This?

      I’d love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don’t forget to follow @thechefsavvy.

      Leave a Review Follow Chef Savvy