Healthy Chocolate Peanut Butter Eggs
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!
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.
Notes
*To make toasted quinoa: cook quinoa according to package instructions. Preheat oven to 350℉. Remove from heat and scoop ¼ cup onto a parchment-lined baking sheet. Bake for 15-20 minutes or until golden.
Toasted quinoa can also be substituted with quinoa puffs.
Orgain Simple Vanilla protein powder and Kos Vanilla protein powder are my favorites.