Healthy Peanut Butter Eggs
These healthy homemade protein reese’s eggs are super simple to make – just 4 ingredients for a more nutritious Easter sweet treat!
Servings 18 peanut butter eggs
Calories 157kcal
Ingredients
For the peanut butter filling:
- 1 cup natural peanut butter
- ¾ cup vanilla whey protein powder
- 2 tbsp pure maple syrup
For the chocolate coating:
- 9 oz bag Lily's no-sugar-added chocolate chips (or regular dark chocolate chips; approximately 1 ½ cups)
Instructions
- Prepare a baking sheet with parchment paper. Set aside for now.
- In a mixing bowl, combine the peanut butter, protein powder, and maple syrup. Stir until the mixture is well combined and starts to come together. It may look clumpy; this is normal and it will come together easily when shaped.
- Scoop about 1 to 1 ½ tablespoons of the mixture into your hand, and shape into an egg. Place on the baking sheet. Repeat until all of the mixture is gone (you should get about 18 peanut butter eggs).
- Place the baking sheet in the freezer for about 30 minutes, which will help solidify the eggs.
- When that time is complete, melt the chocolate chips: Place them in a microwave-safe bowl and microwave in 30-second intervals, stirring between each interval, until the chocolate is fully melted. (It should only take 2-3 intervals).
- Dip each peanut butter protein egg into the melted chocolate, using a fork to turn it over in the mixture and fully coat it. Return it to the parchment-lined baking sheet. Repeat with all the peanut butter eggs.
- Pop the baking sheet in the refrigerator until chocolate fully hardens, then transfer to an airtight container or ziptop bag. Store in the fridge and enjoy!
Notes
- When shaping the filling, it should be easy to work with – not crumbling because of dryness, and not overly sticky. If it is sticking all over your hands, add more protein powder. If it is overly dry and crumbling, add more peanut butter.
- If the chocolate you're using seems like it's very thick when dipping the peanut butter eggs, add a tablespoon of melted coconut oil to help thin it out.
- If you want to add a chocolate drizzle on top, first place the baking sheet of chocolate-coated eggs back in the freezer for about 5 minutes. Then remove it and use a spoon to drizzle additional melted chocolate on top of each chocolate-coated egg. Then refrigerate as directed until the chocolate fully solidifies.
- Nutrition analysis below is estimated based on NOW’s vanilla whey protein powder and Lily’s semi-sweet chocolate chips. Using other products may slightly change the nutrition facts.
Nutrition
Calories: 157kcal