Easy 3 Ingredient PB Fit Peanut Butter Easter Eggs Recipe

Here’s a ridiculously easy, no-bake, 3-ingredient Easter eggs recipe that’s made with peanut butter powder (like PB Fit and PB2) and applesauce! The defatted peanut butter powder keeps this recipe low calorie and low fat. Meanwhile, the addition of applesauce provides the needed moisture and subtle sweetness to the Easter Eggs. Plus it gives these homemade treats a healthy boost of fiber and vitamins that the store-bought Reeses eggs don’t have. 

PB powder + applesauce + chocolate coating, it’s just that easy.

I think you’d enjoy making this with kids or family if you’re thinking of fun Easter Day crafts. Also, if applesauce isn’t in your pantry, you can easily substitute the applesauce with mashed bananas, cooked sweet potato or pumpkin purée. I’ve listed more variations of this recipe in this post, so check it out below!

Here’s why I love this recipe

• no-bake
• easy to prepare
• only 3 ingredients
• good source of protein
• high-fiber
• low calories
• no egg mold needed!

Ingredients used to make 3-Ingredient PB Fit Easter Eggs

_{**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂}

• Peanut Butter Powder – PB powder is made by removing most of the oil from roasted peanuts and grinding them into a fine powder, resulting in a low-fat, high-protein alternative to traditional peanut butter. You can use brands like PB Fit, or PB2. I used a Sugar Free PB FIt powder for this recipe

• Applesauce – you can use any kind or any flavored applesauce. I used unsweetened.

• Chocolate Chips – you can use any chocolate chips in this recipe. I like this lower sugar, stevia-sweetened brand

More Powdered Peanut Butter Recipes

How to Make

Watch the Video Here!

Recipe Variations and Optional Add Ins:

• You can use other fruit purees instead of applesauce. Try mashed bananas, cooked sweet potato, or pumpkin puree. You can also add more texture and flavor to the filling by adding nuts, seeds or flavorings. For example try:
  • Pumpkin Spice Easter Eggs – use pumpkin purée instead of applesauce, then add a teaspoon of pumpkin spice powder. Recipe HERE
  • Banana Chocolate Easter Eggs – sub applesauce with ripe mashed bananas. Add 1 Tbsp of cocoa powder and a handful of chopped nuts or mini chocolate chips. Go to recipe HERE
  • Greek Yogurt Easter Eggs – you can also use Greek yogurt! Check out my new recipe HERE
  • Click to see all of my Easter Egg Posts, and add in ideas HERE, below!

• If you’re allergic to peanuts you can also use almond butter powder instead here is one brand I like to use. I’ve used it before to make my vegan 2-ingredient almond butter frosting!
• Also, feel free to experiment with natural flavoring / extracts. Add a teaspoon of vanilla extract (I didn’t feel like it was essential so I left it out in this recipe), or other flavorings or extracts, such as almond extract

How to Make this Healthier

• Make this even healthier by adding a handful of nuts, seeds and old-fashioned oats to add texture and nutrition. Even better, add a tablespoon of ground flaxseed, hemp seeds, or chia seeds. What to do with leftover chocolate
• Here’s a comprehensive list of Easter Egg Add Ins HERE!

How to Store PB fit Peanut Butter Easter eggs

• Store these Peanut butter easter eggs covered in the fridge for up to 3-5 days.
• You can also freeze these Easter eggs in an air tight container or freezer bag. They’ll be will be good up to three months.

Final Tips

• For a creamier mouthfeel, add more applesauce to control the consistency of the filling. The dough may be a little difficult to handle the creamier they are, but they’re more manageable once they’re cooled in the fridge.
• Sometimes I like to add a teaspoon or two of coconut oil to the melted chocolate. This helps to thin out the chocolate so that we get an even, glossy coating on the Easter eggs. It also helps to cut down on the amount of chocolate that gets on the eggs, too.

See Easter Recipes HERE