Healthy Strawberry Peanut Butter Truffle Eggs

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As Easter approaches, it’s time to enjoy some delightful sweet treats. But if you’re health-conscious or have food allergies, finding tasty options can be tough. That’s where these Healthy Strawberry Peanut Butter Truffle Eggs come to the rescue! Inspired by the classic Reese’s Easter treat, these truffle eggs are a healthier, refined sugar-free, and vegan-friendly alternative that’s sure to satisfy your sweet cravings.

These truffle eggs are a twist on the beloved Reese’s treat, but with better-for-you ingredients. But let me assure you, they’re just as delicious as the original. Even my kids love them as much as they love the traditional Reese’s treat. Plus, they’re made with only a handful of simple ingredients, making them a breeze to whip up in no time. What’s not to love?

Here’s what you’ll need:

Healthy Strawberry Peanut Butter Truffle Eggs

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• Prep Time: 30 minutes
• Total Time: 30 minutes
• Yield: 12 1x
• Category: Dessert

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Ingredients

Scale 1x2x3x

For the “Eggs”:

• 1 cup Creamy Peanut Butter (the runnier, the better)
• 2 tablespoons Coconut Flour
• 3 tablespoons Maple Syrup
• 1 teaspoon Coconut Oil (melted)
• 1 teaspoon Vanilla Extract
• 1/2 cup Freeze-Dried Strawberries (blended into a powder)

For the Chocolate Coating:

• 1 1/2 cups Dairy-Free Chocolate Chips
• 1 teaspoon Coconut Oil
• 1/4 cup Cacao Nibs

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Instructions

1. In a large bowl, mix together peanut butter, coconut flour, maple syrup, melted coconut oil, vanilla extract, and strawberry powder until a thick batter forms.
2. If the batter is too thin, let it sit for a few minutes to thicken. If needed, add an extra tablespoon of coconut flour until you reach the desired consistency.
3. Line a baking sheet with parchment paper. Use a cookie scoop to form 12 balls from the dough, then shape them into egg shapes.
4. Freeze the eggs for 20 minutes, then prepare the chocolate coating.
5. In a small bowl, melt chocolate chips and coconut oil in the microwave in 2-3 30-second increments until smooth. Stir in the cacao nibs.
6. Dip each frozen egg into the chocolate mixture until fully coated, then place them back on the baking sheet.
7. Let them sit until the chocolate hardens, then enjoy! Store any leftovers in the refrigerator for up to two weeks.

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