With Easter right around the corner, it’s a great time to indulge in some sweet treats. But for those who are conscious about their health or have food allergies, it can be a challenge to find delicious options. That’s where this recipe for Healthy Strawberry Peanut Butter Truffle Eggs comes in. Inspired by the classic Reese’s Easter treat, these truffle eggs are a healthier, refined sugar-free, vegan-friendly version that will satisfy your sweet tooth.
Growing up, I always looked forward to Easter, not only for the Easter egg hunts and family gatherings but also for the delicious treats that my family would make. From brownies to cakes to chocolate truffles, Easter is a holiday filled with so many delicious treats!
However, as I got older and became more conscious about my health, I realized that most of those treats I loved were not very healthy. As someone who loves baking and experimenting in the kitchen, I started looking for healthier alternatives that would still satisfy my sweet tooth. That’s how I came up with this recipe for these Healthy Strawberry Peanut Butter Truffle Eggs and let me say: they truly are magical.
These “eggs’ are based on the classic Reese’s treat, but are made with better-for-you ingredients. But don’t let that fool you – these are just as good as the real deal. Believe me! Even my boys love them just as much as they love the traditional Reese’s treat. Plus, they’re made with only a few simple ingredients, so they’re easy to throw together in a pinch. What’s not to love?!
What You Need to Make These Better-Than-Reese’s Eggs
- Creamy Peanut Butter: To give these eggs their signature peanut butter flavor, we’ll be using creamy peanut butter. Creamy peanut butter ensures that these eggs taste just like their Reese’s counterparts. And if you’re looking for the best ever peanut butter, my favorite is by Georgia Grinders! You can use code KALEJUNKIE20 for 20% off your orders!
- Coconut Flour: To make these eggs gluten-free, and to bind them together, we’ll be using coconut flour. Coconut flour is one of my favorite gluten-free flours, because it’s soft, pliable, and adds a light sweetness to any recipe.
- Maple Syrup: A touch of maple syrup adds the perfect amount of sweetness to these eggs, without the refined sugars!
- Vanilla Extract: A touch of vanilla extract adds the perfect flavor to these eggs.
- Freeze Dried Strawberry Powder: To give these eggs their strawberry flavor, we’ll be using freeze dried strawberry powder. You can either crush up freeze dried strawberries or pulse them in a food processor until a powder forms, or you can buy strawberry powder on Amazon. Both work just as well!
- Dairy-Free Chocolate Chips: To make the chocolate coating for these eggs, you’ll need chocolate chips. My favorite chocolate chips are by Hu, and you can use code KALEJUNKIE for 15% off your order!
- Coconut Oil: A little coconut oil helps to melt down the chocolate and make it nice and creamy.
- Cacao Nibs: Cacao nibs add a chocolatey crunch to the outside coating, making these little morsels truly irresistible!
How to Make These Creamy, Chocolatey Truffle Eggs
To make these Healthy Strawberry Peanut Butter Truffle Eggs, start by adding your peanut butter, coconut flour, maple syrup, melted coconut oil, vanilla extract, and strawberry powder to a large bowl, and mix until they form a thick batter. If the batter isn’t thick, let the mixture sit for a few minutes, until the batter thickens up. You can also add in one more tablespoon of coconut flour to help thicken the batter. How thick your batter is depends on the consistency of your peanut butter. If it’s more liquid-y, then you’ll want to add the flour.
Next, line a baking sheet with parchment paper. Use a cookie scoop to form 12 balls out of the dough, and use your hands to shape them into eggs. Follow the video tutorial for an exact view on how to do this!
Freeze your eggs for 20 minutes, then prepare the chocolate coating. In a small bowl, melt chocolate chips and coconut oil in the microwave in 2-3, 30-second increments, until fully melted. Then, stir in the cacao nibs. Once your chocolate has melted, stir in the cacao nibs.
Then, remove your eggs from the freezer and dip each one into the chocolate, until they’re fully coated. Finally, place them back onto the baking sheet, let the rest until the chocolate hardens, then enjoy!
How to Store Your Strawberry Eggs
Store your strawberry eggs in a covered container in the refrigerator for up to two weeks.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Ingredients
For the "Eggs":
- 1 Cup Creamy Peanut Butter, the drippier the better
- 2 Tablespoons Coconut Flour
- 3 Tablespoons Maple Syrup
- 1 Teaspoon Coconut Oil, melted
- 1 Teaspoon Vanilla Extract
- ½ Cup Freeze-Dried Strawberries, blended into a powder; I buy the freeze-dried strawberries from either Trader Joe’s or Amazon. They come in 0.8-1 oz bags, and you need one full bag to get 1/4 cup of powdered strawberries.
For the Chocolate Coating:
- 1 ½ Cups Dairy-Free Chocolate Chips
- 1 Teaspoon Coconut Oil
- ¼ Cup Cacao Nibs
Instructions
- Start by adding your peanut butter, coconut flour, maple syrup, melted coconut oil, vanilla extract, and strawberry powder to a large bowl, and mix until they form a thick batter.
- If the batter isn't thick, let the mixture sit for a few minutes, until the batter thickens up.
- If the batter isn't thickening up, add in one more tablespoon of coconut flour. How thick your batter is depends on the consistency of your peanut butter. If it's more liquid-y, then you'll want to add the flour.
- Next, line a baking sheet with parchment paper.
- Use a cookie scoop to form 12 balls out of the dough, and use your hands to shape them into eggs. Follow the video tutorial for an exact view on how to do this!
- Freeze your eggs for 20 minutes, then prepare the chocolate coating.
- In a small bowl, melt chocolate chips and coconut oil in the microwave in 2-3, 30-second increments, until fully melted. Then, stir in the cacao nibs.
- Once your chocolate has melted, stir in the cacao nibs.
- Then, remove your eggs from the freezer and dip each one into the chocolate, until they're fully coated.
- Finally, place them back onto the baking sheet, let the rest until the chocolate hardens, then enjoy! Store any extras in a covered container in the refrigerator for up to two weeks.
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
Made these as a healthier alternative to Reese’s PB eggs and fell in love, felt like I could eat them guilt free. My friends tried them and said they taste like an Uncrustables, couldn’t agree more! If you are a PB&J lover, these are a must for you (year-round).
I am so happy you and your friend enjoyed them, MacKenzie! Thank you for your review!