PB Fit Pumpkin Spice White Chocolate Easter Eggs (4-Ingredient Vegan Recipe!) - All Purpose Veggies (2024)

Looking for a quick and easy Easter egg recipe that's both healthy and delicious? Check out this simple, no-bake Pumpkin Spice White Chocolate Easter Eggs recipe made with pumpkin puree and defatted peanut butter powder (such as PB Fit or PB2).

Using defatted peanut butter powder is a great way to keep this recipe low in calories and fat, while the pumpkin puree adds the necessary moisture and subtle sweetness to the Easter eggs. I also like to add spices like cinnamon or nutmeg for extra flavor.

Not only are these homemade Easter treats tasty, but they're also a healthier alternative to store-bought candy like Reese's eggs. With the added fiber and vitamins from the pumpkin puree, you can feel good about indulging in these delicious Pumpkin Spice White Chocolate Easter Eggs.

Here's why I love this recipe

• no-bake
• easy to prepare
• only 4 ingredients
• good source of protein
• high-fiber
• low calories
• no egg mold needed!

Ingredients used to make PB Fit Pumpkin Spice 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

• Pumpkin puree - I used canned pumpkin puree, which you can find in the baking aisle.

• Pumpkin Pie Spice - Pumpkin pie spice is a blend of ground cinnamon, ginger, nutmeg, and allspice, commonly used in baked goods and other recipes for a warm, cozy, fall-inspired flavor. If you don't have it at home, you can substitute it with ground cinnamon.

• Chocolate Chips of Choice- you can use any chocolate chips in this recipe. For the keto friendly version, use sugar-free chocolate.

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 mashed bananas. Try applesauce, 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:
  • Banana Chocolate Easter Eggs– replace pumpkin puree with ripe mashed bananas. Add 1 Tbsp of cocoa powder and a handful of chopped nuts or mini chocolate chips. Go to recipe HERE
  • Applesauce Easter Eggs - instead of pumpkin puree use applesauce! Recipe link HERE
  • Greek Yogurt Easter Eggs - want something more filling and high in protein? You'll love this Greek Yogurt version HERE
  • Click to see all of my Easter Egg Posts, and add in ideasHERE

• 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!

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.
• See more add in ideas for Easter Eggs, HERE

How to Store PB Fit Pumpkin Spice White Chocolate 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

• You can always control the consistency of the filling by adding more or less peanut butter powder. The filling 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 RecipesHERE