Description
These healthy peanut butter eggs give you all the chocolatey, nutty goodness of a classic Reese’s treat—but without the junk. Made with natural peanut butter, maple syrup, protein powder, and dark chocolate, they’re high in protein, low in sugar, vegan, and gluten-free. Perfect as a snack, a post-workout treat, or a healthier Easter dessert!
Ingredients
Scale
- 1 cup natural peanut butter, well-stirred
- 1 tablespoon pure maple syrup
- 2 scoops (about 48g) vanilla protein powder
- 2 bars (3–4 oz each) dark chocolate, chopped (I like Lily’s for sugar-free options)
- Optional toppings: extra melted chocolate drizzle, flaky sea salt
Instructions
- Prep your workspace
- Line a large baking sheet with parchment paper and set aside.
- Make the peanut butter filling
- In a medium bowl, combine the peanut butter, maple syrup, and vanilla protein powder. Mix until fully combined. Let the mixture rest for 1–2 minutes so it firms slightly—soft enough to shape, but not sticky.
- Form the eggs
- Using a small cookie scoop (about 1 tablespoon), drop portions of the peanut butter mixture onto the parchment-lined sheet. Use your fingers to gently press each portion into an egg shape. Freeze for 15 minutes or overnight for best results.
- Melt the chocolate
- Place the chopped dark chocolate in a microwave-safe bowl. Heat in 30-second bursts, stirring in between, until smooth and fully melted.
- Dip the eggs
- Press each frozen egg into the chocolate to coat, then use a fork to carefully flip it. Lift it out, letting excess chocolate drip off, scraping the bottom on the side of the bowl. Place the coated egg back on the parchment. Repeat for the remaining eggs.
- Optional finishing touches
- Drizzle any leftover melted chocolate over the eggs and sprinkle with flaky sea salt if desired. Freeze for 10–15 minutes to set the chocolate completely.
- Storage
- Once set, store your protein eggs in an airtight container in the fridge or freezer. They last up to 3 months frozen and are perfect straight from the freezer or slightly thawed.
Notes
- Protein Powder – I used Be Well by Kelly Vanilla Protein Powder, but any vanilla protein powder will work.
- Chocolate – Bars melt smoother than chips; if using chips, add 1 teaspoon of coconut oil to thin. Sugar-free options like Lily’s or Hu Kitchen keep them healthier.
- Peanut Butter – Use a natural version with just peanuts (and optional salt). You can swap for almond butter, cashew butter, or tahini for a nut-free version.
- No Protein Powder? – Replace with 2–3 tablespoons of coconut flour or oat flour to help bind.
- Less Sweet? – Adjust chocolate or syrup to taste.
- Freezer-Friendly – Keep extras in an airtight container or freezer bag for up to 3 months.
Nutrition
- Serving Size: 1 egg
- Calories: 179 kcal
- Sugar: 4 g
- Sodium: 17 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 10 mg