Try These 5-Ingredient Peanut Butter Bursts & Almond Joys!

Halloween has come and gone, and today, Halloween sales begin and candy everywhere is extremely cheap. The average fun-size candy bar has over 12 ingredients and 10 grams of sugar! Indulging now and then isn’t bad, but when you buy a bag of 100 Reese’s Peanut Butter Cups for yourself, those little indulgences add up. Save yourself from a painful series of sugar comas and cavities, and try these homemade no-bake 5-ingredient Peanut Butter Bursts and Almond Joys! 

If you’re not convinced, the 5-ingredient Peanut Butter Bursts taste exactly like the Reese’s Eggs sold at Easter–you’re welcome!

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Want to know what you’re eating? Here are the healthiest ingredients in these recipes!

Dark Chocolate: The derivative of chocolate, cacao, is loaded with antioxidants that can improve circulation and brain function and lower blood pressure, the risk of heart disease and stress-inducing hormones. Dark chocolate has the highest percentage of cacao. Always choose dark chocolate over milk chocolate because the high percentage of whole milk in milk chocolate blocks the absorption of cacao’s antioxidants. I used 60% cacao chocolate in these recipes, but if you can, buy chocolate with 70% cacao or above.

PB2: PB2 is a powdered form of peanut butter made without hydrogenated oils and with 90% less fat, 25% less sugar and 25% fewer calories. PB2 sometimes gets a bad reputation because it extracts the essential nutrients from the peanuts during the production process. Most of the time I use regular peanut butter, and I would not recommend using PB2 in every recipe. However, PB2 can help moderate the fat, sugar, and calorie content of ordinarily high fat or calorie recipes, like home-made candy bars. Everything in moderation J. PB2 can be bought online or at Whole Foods Supermarkets.

5-Ingredient No-Bake Peanut Butter Bursts (aka Miniature Reese’s Eggs) 


 ½ cup PB2 powdered peanut butter

 ¼ cup water

 ½ cup dark chocolate chunks or chips

 3 pitted dates

 ¼ cup oats


  1. First, mix the PB2 and water together until smooth
  2. Add the PB2, dates and oats to a food processor and grind until the mixture is consistent.
  3. Place small balls of the mixture on a piece of parchment paper, and stick them in the freezer for about 20 minutes.
  4. While the peanut butter balls are freezing, melt the chocolate in a fondue pot, double boiler, or microwave. Chocolate must be chopped if not already in chunk or chip form.
  5. When the chocolate is melted, coat the hardened peanut butter balls in melted chocolate, tap off any excess chocolate and place back on the parchment paper.
  6. Freeze again until the chocolate is hardened, and enjoy!
  7. Store candies in an airtight container in either the fridge or the freezer.

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5-Ingredient No-Bake Almond Joys


1 cup 100% all natural unsweetened coconut flakes

3 tbsp coconut oil

2 tbsp honey

9 whole almonds

½ cup dark chocolate chunks or chips 


  1. Add coconut flakes, coconut oil, and honey to a food processor and grind for about 3 minutes, or until the coconut mixture doesn’t break apart.
  2. Scoop out tablespoons of the mixture onto parchment paper.  Form each scoop into a small rectangle and press an almond on top.
  3. Place in freezer for 20 – 30 minutes.
  4. Melt the chocolate the same as the recipe above and, once the chocolate is melted, coat the frozen coconut bars, tap off any excess and place back on the parchment paper.
  5. Freeze again until the chocolate is hardened.
  6. Store candies in an airtight container in either the fridge or the freezer.

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Bonus Recipe:

I had leftover melted chocolate after making both recipes. You can use this extra chocolate to make chocolate-covered frozen banana bites! Simply chop up a banana, coat the pieces in melted chocolate, and pop them in the freezer until the chocolate hardens! 

Recipes adapted from Minimalist Baker & Pastry Affair.

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