Healthy Reese’s Eggs (High Protein) Recipe
These Healthy Reese’s Eggs are a high-protein, low-sugar treat made with natural peanut butter, vanilla protein powder, and rich dark chocolate. Perfect for a nutritious snack, these no-bake eggs are shaped by hand and dipped in melted dark chocolate for a deliciously smooth finish, with an optional sprinkle of flaky sea salt to elevate their flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes (includes freezing time)
- Yield: Approximately 20 eggs
- Category: Snack
- Method: No-Cook
- Cuisine: American
- Diet: Low Sugar
Ingredients
Peanut Butter Mixture
- 1 cup natural peanut butter, stirred well
- 1 Tablespoon maple syrup
- 2 scoops (24g each) vanilla protein powder
Chocolate Coating
- 2 bars (3-4 oz each) dark chocolate, chopped (recommend Lily’s or another sugar-free brand)
Instructions
- Prepare the Pan: Line a large sheet pan with parchment paper to prevent sticking and make cleanup easy.
- Mix Peanut Butter Ingredients: In a medium mixing bowl, combine the natural peanut butter, maple syrup, and vanilla protein powder. Stir thoroughly, then let the mixture sit for 1-2 minutes to allow moisture to absorb the protein powder, firming up slightly but remaining soft enough to handle.
- Form Egg Shapes: Using a small cookie scoop (about a heaping Tablespoon), drop dollops of the peanut butter mixture onto the prepared sheet pan. Gently press each scoop down with your fingertips to shape them into eggs. Transfer the pan to the freezer for 15 minutes or overnight to firm up.
- Melt the Chocolate: Place the chopped dark chocolate in a microwave-safe bowl. Melt it in 30-second increments, stirring thoroughly between each until completely smooth and melted.
- Dip the Eggs: Take each hardened peanut butter egg and dip the top-down into the melted chocolate. Use a fork to flip it over, then lift it out, allowing excess chocolate to drip off. Gently scrape the bottom against the bowl’s edge to remove drips. Place back onto the parchment-lined sheet. Repeat for all eggs.
- Decorate (Optional): Drizzle each chocolate-coated egg with any remaining melted chocolate and sprinkle with flaky sea salt if desired to enhance flavor.
- Set the Chocolate: Place the dipped eggs in the freezer for 10-15 minutes until the chocolate coating sets firmly.
- Store Properly: Once set, store the eggs in an airtight container in the refrigerator or freezer. They keep well for up to 3 months and can be enjoyed straight from the freezer.
Notes
- Protein Powder: The recipe uses Be Well by Kelly Vanilla Protein Powder but any good-quality vanilla protein powder will work.
- Less Sugar Option: Use a sugar-free dark chocolate such as Lily’s or Hu Kitchen to minimize sugar content.
- Dark Chocolate Chips: While bars are easier and smoother for dipping, chocolate chips can be used if thinned with 1 tablespoon coconut oil.
- Peanut Butter: Use natural peanut butter containing only nuts and salt, stirred well. Brands like Justin’s are recommended. Alternatives include cashew, almond butter, or tahini for nut-free options.
- No Protein Powder Substitute: If unavailable, substitute 2-3 tablespoons of coconut flour or oat flour.
- Storage: Keep in an airtight container or freezer bag for up to 3 months, enjoying chilled or frozen.
