A Better For You Easter Treat
These healthy Reese’s eggs taste like the real thing. Creamy peanut butter center, dark chocolate shell, the exact ratio you want. But you made them, with four ingredients, and each one has 10 grams of protein. That’s the whole point.
The filling is natural peanut butter, maple syrup, and vanilla protein powder mixed into a dough. Shape it into eggs, freeze for 20 minutes, dip in dark chocolate. No baking. No candy thermometers. No special equipment.
They live in the freezer and are good for three months.
Looking for more no-bake treats? Try our Peanut Butter Date Bark, Chocolate Peanut Butter Protein Smoothie, or No-Bake Energy Balls next.
Why You’ll Love These Healthy Reese’s Eggs
Four ingredients. Peanut butter, maple syrup, protein powder, dark chocolate.
10 grams of protein per egg. The protein powder does two things here: it adds structure to the filling so you can actually shape it, and it adds real nutrition to what would otherwise just be a sweet snack.
No refined sugar. Maple syrup in the filling, and a sugar-free dark chocolate like Lily’s in the shell.
Freezer-friendly. Make a batch on Sunday and you’ve got a chocolate peanut butter treat ready for weeks.
How to Make Healthy Reese’s Eggs
Step-by-Step Instructions
- Make the Peanut Butter Filling: Stir together peanut butter, maple syrup, and one scoop of protein powder. Let it sit for a minute. It firms up slightly as the protein powder absorbs the moisture. Add a second scoop if it’s still too soft to handle. It should hold its shape when pressed. Success tip: Too dry and crumbly? Add a teaspoon of almond milk at a time until it comes together. Too soft? Add more protein powder by the teaspoon.
- Shape the Eggs: Use a small cookie scoop to portion out the filling onto a parchment-lined baking sheet. Press gently with your fingertips and shape into an oval. It doesn’t need to be perfect. These are rustic and that’s fine. Freeze for 20 minutes. Don’t skip this step. Cold eggs dip cleanly. Room temp eggs slide off the fork and make a mess.
- Melt the Chocolate: Chop the dark chocolate bars and melt in a microwave-safe bowl in 30-second increments, stirring between each, until completely smooth. It should be thin enough that it flows off a spoon. If it’s too thick, add a teaspoon of coconut oil and stir.
- Dip and Set: Place each frozen egg top-down in the chocolate, flip with a fork, and lift out. Let excess chocolate drip back into the bowl. Scrape the bottom against the side of the bowl. Place back on the parchment sheet and sprinkle with flaky salt immediately. Success tip: The cold eggs help the chocolate set as you go. Work quickly through the batch and the later eggs will be just as good as the first.
- Freeze to Set: Return to the freezer for 30-60 minutes until the chocolate is fully hardened. Store in the fridge or freezer once set.
More No-Bake Treats You’ll Love
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Recipe FAQS
Yes. Same ratios. The flavor is nuttier and slightly less sweet. Great variation.
A vanilla whey or plant-based powder with a neutral flavor. Avoid anything with heavy artificial sweeteners that can make the filling taste off. I used Be Well by Kelly.
You can, but the filling will be much softer and harder to shape. If you want to skip it, add two to three tablespoons of coconut flour instead to firm up the dough.
Approximately 12-14 depending on how you size them with the cookie scoop.
Yes. The filling is naturally gluten-free. Check your chocolate and protein powder labels if you have a celiac diagnosis.
Up to two weeks in the fridge, three months in the freezer. Good straight from the freezer, no thawing needed.
Healthy Swaps
Less sugar: Use 1 tablespoon of maple syrup and Lily’s or Hu Kitchen dark chocolate.
Vegan: Any plant-based protein powder and dairy-free dark chocolate.
Extra crunch: Press a few crushed peanuts on top before the chocolate sets.
Storing
Keep in an airtight container in the fridge for up to two weeks or the freezer for up to three months. They’re great straight from the freezer. No thawing required.
Healthy Reese’s Eggs (High Protein)
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Ingredients
- 1 cup natural peanut butter stirred well
- 1 Tablespoon maple syrup
- 2 (24g) scoops vanilla protein powder
- 2 (3-4 oz) bars dark chocolate chopped (I used Lily’s)
Instructions
- Line a large sheet pan with parchment paper.
- In a medium mixing bowl, stir together peanut butter, maple syrup, and vanilla protein powder. Let it sit for 1-2 minutes to allow the moisture to absorb the powder and firm up. It should be slightly soft, but not too soft to handle.1 cup natural peanut butter, 1 Tablespoon maple syrup, 2 (24g) scoops vanilla protein powder
- Use a small cookie scoop (about a heaping Tablespoon) to drop the peanut butter mixture onto the prepared cookie sheet. Gently press them down with your fingertips and form into an egg shape. Transfer the baking sheet to the freezer for 15 minutes, or overnight.
- Place the chocolate in a medium microwave-safe bowl and melt in 30-second increments, stirring between each, until melted and smooth.2 (3-4 oz) bars dark chocolate
- Place each egg top-down in the melted chocolate then use a fork to flip it over. Lift the egg out of the chocolate and gently shake off any excess chocolate, scraping the bottom on the side of the bowl. Place back on the baking sheet and repeat with remaining eggs. The chocolate will set while you dip them because the eggs are cold. Drizzle each one with additional melted chocolate and sprinkle with flaky sea salt if desired.
- Place back in the freezer to set for 10-15 minutes if needed. Store in an airtight container in the fridge or freezer once set.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Easy to make! These were fabulous will be making again!
Thanks Miley!