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
Feels like Breakfast on the Beach!
- Thick and delicious with tons of coconut flavor
- Takes 5 minutes to make
- Easy to customize with your favorite toppings
- Full of healthy fats
- Add protein powder for a complete breakfast
- Sweet tropical flavors
Love refreshing smoothies? Try this pitaya smoothie bowl, blueberry raspberry smoothie, or tropical kale smoothie next!
Why You’ll Love This Smoothie Bowl
- Thick enough to scoop with a spoon. Not a drink.
- 5 minutes from freezer to bowl.
- One blender, no extra dishes.
- Add 25g of protein with a scoop of vanilla protein powder. Full breakfast, full morning.
- Naturally Gluten-Free, Paleo, Dairy-Free, and Vegan. No swaps needed.
- Pre-portion the fruit ahead so weekday mornings are zero decisions.
Ingredients You’ll Need
- Frozen banana. One whole. Banana is the texture anchor; don’t skip.
- Frozen pineapple. ¾ cup. Pre-cut from the freezer aisle works.
- Frozen mango. ½ cup. Same rule.
- Full-fat coconut milk. ⅓ cup, from the can. Shake the can well before measuring or you’ll pour off only the watery part.
- Coconut extract. Optional, ¼ teaspoon. Boosts the coconut flavor without making it taste like sunscreen. A little goes a long way.
- Vanilla protein powder. Optional, one 25g scoop. I use Be Well by Kelly because the ingredient list is short. If you add protein powder, add an extra splash of coconut milk to keep it blendable.
- Toppings. Whatever’s in the kitchen: shredded coconut, chia seeds, fresh fruit, granola, nut butter.
How to Make a Coconut Smoothie Bowl
- Add the Frozen Fruit First. Dump all the frozen into a high-speed blender. Don’t add the liquid yet. Start dry.
- Add the Liquid Slowly. Add the coconut milk, coconut extract, and protein powder if using. Blend on low first, then high. Stop and stir or tamp down as needed. If the blender stalls, add coconut milk one tablespoon at a time until it moves. Don’t drown it.
- Pour and Top. Pile the toppings on, hit it with a drizzle of nut butter or honey if you want, and serve immediately. Smoothie bowls melt fast.
Coconut Smoothie Bowl Toppings
The toppings are where you make it yours. A few that work:
- Chia seeds: crunch and fiber. Half a tablespoon goes a long way.
- Granola: crunch. Use one with chunky clusters.
- Shredded coconut or coconut flakes: doubles down on the coconut.
- Nut butter: coconut almond butter, macadamia butter, or cashew butter for a tropical feel. Warm it slightly so it drizzles.
- Extra fruit: kiwi, banana slices, mango, fresh pineapple. Sparingly, because there’s already a lot of fruit in the bowl.
- Bee pollen, hemp hearts, or cacao nibs if you want to lean health-y.
Prefer a more decadent smoothie? Try our cake batter protein shake, chocolate peanut butter protein smoothie, or chocolate and cherry smoothie.
FAQS
Too much liquid. Add more frozen fruit a handful at a time and blend until it thickens. Or remember the rule for next time: 2 parts frozen fruit to 1 part liquid, max.
Not enough liquid, fruit not chopped small enough, or the blender isn’t powerful enough. Stop, scrape the sides, tamp the fruit toward the blades, and pulse instead of running on high.
Yes. The recipe works as-is without protein powder. If you do add protein, add an extra splash of coconut milk so it blends.
Yes. With coconut milk and a plant-based protein powder, it’s naturally Gluten-Free, Dairy-Free, Paleo, and Vegan.
Yes. Pre-portion the frozen fruit into individual zip-top bags. In the morning, dump one bag in the blender, add coconut milk and protein powder, and blend.
Store the smoothie base (without toppings) in an airtight container in the fridge for up to 1 day. After that, it separates and loses creaminess. Give it a stir or a quick re-blend before serving.
Coconut Smoothie Bowl
Save this Recipe!
Ingredients
- 1 frozen banana
- 3/4 cup frozen pineapple
- 1/2 cup frozen mango
- 1/3 cup full fat coconut milk shaken
- 1/4 teaspoon coconut extract optional
- 1 scoop (25g) vanilla protein powder optional
- Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Instructions
- Add all ingredients to a highs-speed blender. Blend on high for 1-2 minutes until a smooth and thick consistency. If you don't have a high powered blender it may take a little longer or you may need to add another splash of coconut milk.1 frozen banana, 3/4 cup frozen pineapple, 1/2 cup frozen mango, 1/3 cup full fat coconut milk, 1/4 teaspoon coconut extract, 1 scoop (25g) vanilla protein powder
- Pour into a bowl and top with your favorite toppingsToppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Notes
- Use frozen fruit as the base.
- Start with less liquid and add more as needed to get the desired texture.
- Use a high-speed blender for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Thick Smoothie Bowls
- Use frozen fruit as the base.
- Start with less liquid and add more as needed.
- Use a high-speed blender for best results.
Prep and Storage Tips
Prep ahead: Pre-portion the frozen fruit into individual zip-top bags so weekday mornings are just dump-and-blend.
Storage: Store the smoothie base in an airtight container in the fridge for up to 1 day. It separates after that.
Freezing: Store in a freezer-safe container for up to a month. Thaw in the fridge overnight, give it a stir, and pour into the bowl.
More Smoothie Recipes
Healthy Reese’s Eggs (High Protein)
Save this Recipe!
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!