Hands down one of my favorite Easter candies growing up were Reece’s peanut butter eggs. I had never thought to recreate them until this year because it seems like they are everywhere. My spin on them is instead of using flour or powdered sugar with the peanut butter, I use a protein powder which makes these a lot more blood sugar friendly but still just as delicious. These are my protein peanut butter eggs.
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As with most of my recipes, I am all about simple, few ingredients, and easy steps. These protein peanut butter eggs are absolutely all those things. I’m not a big baker so this treat is something I can manage. You literally just have to mix the peanut butter filling, form it into egg shapes, freeze it, then dip in chocolate. And you only need a handful of ingredients.
Another amazing thing about these protein peanut butter eggs, aside from how simple they are, is what they are made with. I just use peanut butter and protein powder with a little maple syrup to sweeten. Then we dip them in dark chocolate. The protein powder is going to bring a lot of balance. And with the peanut butter is a healthier fat, also brings balance to the blood sugar. A lot of copycat Reece’s recipes use powdered sugar or a lot more than just a tbsp or 2 of maple sugar. This recipe keeps the sugar very low. For me, that’s a big plus. I love the occasional sweet, but if I can have one that doesn’t completely spike my blood sugar yet still tastes really good, then I’m all for that!
Ingredients needed for Protein Peanut Butter Eggs
- Drippy peanut butter
- Protein powder, either plain or vanilla
- Maple syrup
- Dark chocolate
How to make Protein Peanut Butter Eggs
- Mix the peanut butter with the protien powder and maply syrup until you get the right consistency. You may need to slightly adjust the peanut butter or the protein powder.
- Form into 8 little flat eggs.
- Freeze until hardened, about 20 minutes. Then dip in melted chocolate.
Why we love this recipe…
- A super easy, quick, minimal ingredient treat.
- Made with protein powder which helps balance blood sugar.
- Simple ingredients and no refined sugar.
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Important notes for the Protein Peanut Butter Eggs
- Make sure to use plain, creamy peanut butter. You want the ingredient(s) to be just peanuts and maybe salt. Avoid any that contain sugar.
- Creamy peanut butter varies in texture so you may need a little more protein powder or peanut butter. If it’s too runny, add more protein powder (or coconut flour, see next bullet point). If it’s too dry, add a little more peanut butter.
- If you don’t want to use protein powder, sub for coconut flour, starting with 2 tbsp. You may need to add 1 or 2 more to get the right texture
- Give the dough a little taste test. If it’s not sweet enough, you can add a little more maple syrup.
- I use dark chocolate but you can use whatever chocolate you prefer.
- I’ve used both vanilla and plain protein powder. With the vanilla I find you only need 1 tbsp of maple syrup. The taste test will let you know
Protein Peanut Butter Eggs
Ingredients
- 1/2 cup plain, drippy peanut butter Look for a PB with only peanuts and maybe salt. Go for a drippy natural one too
- 2 scoops protein powder Both vanilla and plain are delish* see notes
- 1-2 tbsp maple syrup Depending on how sweet the protein powder is, you may need more or less maple syrup *see notes
- pinch of salt
- 1 cup chocolate chips or chunks, melted Can add a tsp of coconut oil if you want to thin it
Instructions
- In a small bowl, mix 1 scoop of protein powder with the peanut butter and a pinch of salt. Stir in another scoop or a little less or more with 1-2 tbsp of maple syrup until you get the right consistency. See notoes about consistency
- Scoop out 8 balls and place on parchment paper. Take each ball and flatten then form into a flatter egg shape. Freeze for about 20 minutes, until firm.
- A few minutes before they're ready, melt the chocolate. If you want it runnier, add a tsp of coconut oil. Allow chocolate to sit so it's not too hot.
- Plop each egg in chocolate and very gently flip in it and get it all covered. Using a fork, lift from the bottom and let any excess chocolate drip off. Place on the parchment paper again to dry. You can also drizzle any extra chocolate over the top. Keep in an airtight container in the fridge. You can also store for a few months in the freezer.
Notes
- I’ve used both plain and vanilla protein powder. With the vanilla, I find you only need 1 tbsp of maple syrup. Depending on the size of the scoop you may need more or less powder. Give it a tiny taste and adjust the sweetness if needed
- If you don’t use protein powder, you can use coconut flour or almond flour. Start with 2 tbsp’s and adjust from there. You want a slightly sticky consistency, but it shouldn’t stick to your hands. You don’t it too dry either. Aim for something like silly putty.
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