{Recipe} Healthy Peanut Butter Eggs

By Kate Horney

You know I’m a peanut-butter-a-holic. And I also happen to love chocolate, so naturally…I love reese’s cups and at Easter the peanut butter eggs. 

What I don’t love is the crazy amounts of sugar and ridiculous list of ingredients packed into each bite. Seriously, have you read the label?!

That’s why I created a healthier version…just in time for Easter!

Added bonus: you can pronounce all of the ingredients!

First, check out the ingredients in the traditional Reese’s Cups Peanut Butter Eggs Recipe:

Peanuts, sugar, dextrose, vegetable oil (cocoa butter, palm, shea, sunflower and/or safflower oil), chocolate, nonfat milk, contains 2% or less of milk fat, lactose, salt, whey, partially hydrogenated vegetable oil, corn syrup, soy lecithin, cornstarch, glycerin, TBHQ & PGPR, vanillin

I don’t know about you, but I like THIS list much better….

Healthy Peanut Butter Eggs


The Best Part (aka Peanut-Butter Filling): 

  • 18 oz jar creamy NATURAL peanut butter (or homemade!)
  • 1/2 C coconut oil, softened
  • 8 oz package cream cheese, softened
  • 1 t vanilla extract
  • 1 C Ideal® Low calorie Confectionery Sweetener
  • 1 C Truvia (or stevia)



  • 2 T coconut oil
  • 1 oz unsweetened baking chocolate
  • 5 T coconut milk
  • 1/4 C Ideal® Low calorie Confectionery Sweetener
  • Stevia to taste (depending on how bitter or sweet you like your chocolate)
  • Unsweetened cocoa powder to taste




  1. Using a coffee grinder, grind the sweetener until a fine powder to resemble powdered sugar.
  2. Beat cream cheese, coconut oil, peanut butter and vanilla in a large bowl until smooth.
  3. Beat in sweetener.
  4. Line muffin tin and place rounded tablespoonfuls of peanut-butter filling into each liner.
  5. Chill for 30 minutes.



  1. Place the coconut oil and chopped chocolate in a double boiler (or in a heat safe dish over a pot of boiling water).
  2. Stir until just melted (don’t let it burn – it’s gross!)
  3. Add in the cocoa powder, cream and sweetener.
  4. Stir until smooth and thick.
  5. Pour warm chocolate coating over each peanut-butter cup.


Store in the refrigerator.


For all my chocolate + peanut-butter loving friends… 

If you haven’t gotten your copy of my Recipes and tried the Almond Butter Chocolate Chip Cookies, do yourself a favor and get the eBook so you can make them TONIGHT! With just six ingredients and less than 10 minutes of prep time, you can whip together two dozen of these no-flour, dairy-free, low-sugar cookies…perfect to snack on during all your Easter Festivities!