A Better For You Easter Treat
If you’re looking for a healthier version of Reese’s peanut butter eggs that still hits the sweet, peanut buttery spot—these high protein peanut butter eggs are it.
Instead of processed peanut butter, powdered sugar, and chocolate, we’re making healthy reese’s eggs with only 4 ingredients: natural peanut butter, maple syrup, protein powder, and dark chocolate.
Perfect for a healthier Easter sweet treat, a freezer stash snack, or a fun weekend recipe to make with the kids.
Want more healthy chocolate snacks? Try my healthy Twix bars or healthy buckeyes next!
How to Make Healthy Reese’s Eggs
Step-by-Step Instructions
- Mix the peanut butter, protein powder, and maple syrup.
- Scoop, shape into eggs, and freeze on a parchment lined baking sheet.
- Dip into melted dark chocolate.
- Drizzle with chocolate, sprinkle with sea salt, and freeze to set.
More Healthy Desserts You’ll Love
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Healthy Reese’s Eggs (High Protein)
These healthy reese's eggs taste like your favorite candy, but with better ingredients like natural peanut butter, maple syrup, protein powder, and dark chocolate. They’re high in protein (10g), low in sugar, vegan, and gluten-free. They're coated in rich dark chocolate—perfect for a sweet snack or healthier Easter dessert!
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Servings: 10 eggs
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.
Last step! If you make this, please leave a review letting us know how it was!
Notes
Protein Powder. I used Be Well by Kelly Vanilla Protein Powder.
Less Sugar. Use a sugar-free dark chocolate like Lily’s or Hu Kitchen.
Dark Chocolate Chips. I tested these with a chocolate bar and chocolate chips and found the bar to be much smoother and easier to work with. You can use chocolate chips, but will need to add 1 Tbsp of coconut oil to thin it out slightly.
Peanut Butter. Be sure to use a natural one that’s only nuts and salt and stir it well. I used Justin’s peanut butter. You could swap it for another nut butter like cashew butter, almond butter, or even tahini for a nut free option.
No Protein Powder. If you don’t have vanilla protein powder on hand, you can swap it for 2-3 Tablespoons of coconut flour or oat flour.
Storage. Store them in an airtight container or freezer bag for up to 3 months. Enjoy straight from the freezer!
Nutrition
Serving: 1egg | Calories: 179kcal | Carbohydrates: 8g | Protein: 10g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 10mg | Sodium: 17mg | Fiber: 1g | Sugar: 4g | Vitamin A: 0.1IU | Calcium: 40mg | Iron: 0.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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