These healthy chocolate peanut butter eggs are a high-protein vegan version of the classic Reese's peanut butter eggs. A fun & simple springtime dessert!
These mini vegan chocolate peanut butter eggs have everything you could ever want from a dessert. They are sweet, chocolatey, a bit salty, and full of different (delectable) textures.
The crunchy peanut butter and toasted quinoa provide a sensational crisp. The hardened chocolate adds to that crunchy goodness - the result is actually what you would expect from a Reese's peanut butter cup.
The vanilla protein powder not only adds additional nutrients and natural sweetness, but also reminds me of a vegan Butterfinger in combination with the peanut butter and quinoa. Let me know in the comments if you agree!
These vegan chocolate peanut butter eggs are truly sensational and I hope you love them! Now let's get to making them.
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Ingredients
Healthy chocolate peanut butter eggs are made with just a handful of ingredients.
For the peanut butter filling:
- Natural crunchy peanut butter (creamy can also be used if desired)
- Vanilla protein powder, I love Orgain Simple plant protein powder
- Maple or date syrup
- Salt (omit if using salted peanut butter)
- Toasted quinoa (optional)
For the chocolate egg:
- Dairy-free semi-sweet chocolate chips
- Coconut oil (refined and unrefined both work)
How to make healthy chocolate peanut butter eggs
Step 1: If you're using toasted quinoa, prepare the quinoa according to package instructions first. Remove from heat and scoop ¼ cup of the cooked quinoa out. Next, spread evenly on a baking sheet. Finally, bake at 350℉ for 20 minutes or until golden.
Step 2: combine all peanut butter filling ingredients in a small mixing bowl.
Step 3: scoop 1 tablespoon of the peanut butter mixture. Roll into a ball and gently press between your palms, flattening slightly. Place onto parchment paper.
Step 4: gently pinch the top of the circle with two fingers to form an egg shape. Freeze for 10-13 minutes.
Step 5: Remove from freezer and dip into melted chocolate. Drizzle with additional chocolate and top with sea salt. Freeze again until hard and set. Remove and enjoy!
Tips for making the best chocolate peanut butter eggs
- Peanut butter: use an all natural peanut butter to ensure the right consistency. The peanut butter should be drippy/runny for the best results. Using a peanut butter with oil and/or other added ingredients will result in a dry filling.
- My favorite chunky peanut butter brands are Teddies and Trader Joe's Organic.
- Protein powder: every protein powder has a different consistency so adjust as needed. Also, be sure to use a high-quality protein powder that you love the taste of, Orgain Simple is my favorite.
- Freezing: Do not skip freezing the peanut butter eggs after you shape them. They do not need much time to chill (~5 minutes). It will make coating the filling in chocolate difficult if they aren't frozen.
- Toppings: immediately after coating in chocolate, sprinkle with sea salt, crushed peanuts, or vegan sprinkles.
Variations and substitutions
- Peanut butter: substitue with vanilla granola butter for a nut-free option (you may need to decrease the amount of protein powder used to just 1 tablespoon). Alternatively, swap with almond butter and cashew butter.
- Vanilla protein powder: substitute with almond flour or 1 tablespoon of coconut flour.
- Maple syrup: date syrup also works great!
- Toasted quinoa: provides a sensational crunch and a few extra bits of nutrition within each bite. It's optional, but highly recommended for the ultimate chocolate peanut butter egg. White quinoa or tricolor quinoa work.
- Semi-sweet chocolate chips: vegan white chocolate chips (I recommend Enjoy Life) or dark chocolate chips also work great in this recipe.
The chocolate peanut butter eggs can easily be made into any other shape your heart desires. Shape with your hands or use chocolate molds if desired.
Love chocolate and peanut butter? Make this chocolate bark or these vegan monster bars next!
How to store homemade chocolate peanut butter eggs
- Room temperature: do not store the chocolate eggs at room temperature. They will melt and become very messy.
- Fridge: store in an airtight container for a few weeks in the fridge.
- Freezer: store in the freezer in an airtight container for 2-3 months. Remove from freezer and let thaw for 5-10 minutes before enjoying.
📋 Recipe
Healthy Chocolate Peanut Butter Eggs
Equipment
- microwave safe glass or bowl
- small mixing bowl + spatula
- measuring cups & spoons
Ingredients
Peanut butter filling
- 1 cup crunchy natural peanut butter
- ¼ cup vanilla protein powder
- ¼ cup toasted quinoa* optional, but recommended
- 1 tablespoon maple syrup ( or sub date syrup
- ¼ teaspoon iodized salt omit or decrease if using salted peanut butter
Chocolate
- 1 cup dairy-free chocolate chips I use Enjoy Life
- 1 teaspoon coconut oil
Toppings
- large sea salt flakes
- crushed peanuts, additional toasted quinoa, or pastel vegan sprinkles
Instructions
- Prep: if using toasted quinoa, prepare that first (see note section below). Line a baking sheet with unbleached parchment paper. Clear space in your freezer for the baking sheet to easily fit in and out.
- Make peanut butter filling: add all of the peanut butter filling ingredients to a small mixing bowl and stir until combined. Using a tablespoon, scoop the peanut butter mix and roll into a ball with your hands. Gently press the ball between your palms to flatten slightly. Place onto parchment paper and gently press the top of the circle to form an egg shape - adjust and continue to shape as needed. *see photo above for reference. Continue until all of the peanut butter mix has been used (it should make 16-18 eggs). Freeze for 12-15 minutes or until they have become hard.
- Melt chocolate & coat: Add chocolate chips and coconut oil to a microwave safe bowl or glass. Microwave for 1 minute - 1 minute 15 seconds, stirring every 30 seconds. Remove peanut butter eggs from the freezer. Using a fork, dip and coat each egg into the melted chocolate. Tap the fork against the side of the glass to help remove any access chocolate. Place onto parchment paper and sprinkle with sea salt. Repeat until all the eggs are coated. Drizzle additional chocolate over the coated eggs.
- Freeze and enjoy: Place into the freezer and freeze for 20 minutes or until the chocolate has hardened.
Milo's Mom says
Chocolate - peanut butter - crunchy bits - what could be better! My husband can't get enough of these yummy Easter egg treats! Thanks for another great recipe, Morgan!