Looking for a healthier twist on Easter candy? These Greek Yogurt & Peanut Butter Easter Eggs are simple, satisfying, and made with just three main ingredients: powdered peanut butter, Greek yogurt, and chocolate for coating. Powdered peanut butter gives the nutty taste without excess oil, and Greek yogurt adds protein and moisture so the filling holds together without baking.
This is a lighter alternative to conventional Easter treats like Reese’s eggs. The Greek yogurt brings vitamins and protein that aren’t found in most candy, and preparing these at home is a fun, family-friendly activity.
Here’s why I love this recipe
- No-bake
- Quick and easy
- Only 3 ingredients
- High in protein
- High in fiber
- Low calorie
- No egg mold required
Ingredients used to make Greek Yogurt & Peanut Butter Easter Eggs
Some brands mentioned are examples; these ingredients are commonly available at grocery stores.
- Peanut Butter Powder – A low-fat, high-protein alternative made from peanuts with most oil removed. Common brands include PB Fit or PB2. Use a sugar-free or all-natural powder if you prefer.
- Greek Yogurt – Nonfat unsweetened Greek yogurt works well for a firm, protein-rich filling.
- White Chocolate Chips – Or any chocolate you like for melting and coating the eggs.
More Powdered Peanut Butter Recipes
How to Make
Easy Greek Yogurt & Peanut Butter Easter Eggs
STEP 1
Mix 1 cup powdered peanut butter with ½ cup Greek yogurt using a spoon until mostly combined.
STEP 2
Adjust texture: add 1–2 Tbsp more peanut butter powder for a firmer, fudgier filling or more Greek yogurt for a creamier consistency.
STEP 3
Shape into small balls, then slightly flatten to create an egg-like shape. If the mixture is too soft, chill before shaping.
STEP 4
Chill shaped fillings until firm enough to dip, then coat with melted chocolate.
STEP 5
Optional: drizzle additional chocolate over the coated eggs. Let chocolate set completely.
STEP 6
Serve and enjoy.
Watch the Video
Recipe Variations and Optional Add-Ins
- Swap the Greek yogurt for applesauce, cooked sweet potato, or pumpkin purée for different flavors and textures.
- Add texture with chopped nuts, seeds, oats, or a tablespoon of ground flaxseed, hemp, or chia.
- Try flavor extracts such as vanilla or almond to boost taste (optional).
- For nut allergies, use almond butter powder or another seed/legume powder alternative.
How to Store Greek Yogurt & Peanut Butter Easter Eggs
- Refrigerate in an airtight container for 3–5 days.
- Freeze in a sealed container or freezer bag for up to three months. Thaw briefly before serving.
Final Tips
- Control filling consistency by adjusting the amount of powdered peanut butter. Firmer fillings are easier to shape and coat.
- Add a teaspoon or two of coconut oil to melted chocolate for a thinner, glossier coating and smoother dipping.
- Chill shaped fillings before dipping if they are soft; chilling makes coating simpler and neater.
Greek Yogurt & Peanut Butter Easter Eggs
Ingredients
- 1 cup powdered peanut butter (such as PB Fit or PB2)
- ½ cup Greek yogurt (nonfat unsweetened recommended)
- ½ cup white chocolate chips, melted
Instructions
- Mix powdered peanut butter and Greek yogurt with a spoon until mostly combined.
- Use your hands to knead and compress the mixture into a uniform dough.
- Adjust texture: add 1 Tbsp more peanut butter powder for a firmer filling, or more yogurt for creaminess.
- Roll into balls and slightly flatten to form egg shapes. Chill if needed to firm up.
- Once firm, dip each egg in melted chocolate to coat.
- Optional: drizzle additional chocolate and let set.
- Serve and enjoy.
Video
Notes
If you are allergic to peanuts, substitute almond butter powder or another allergen-safe alternative. See the tips above for variations and add-ins.