High Protein Healthy Peanut Butter Eggs
These High-Protein Healthy Peanut Butter Eggs are a blissful combination of peanut butter and chocolate. These eggs are free of refined sugar, high in protein, and so delicious.
Servings: 16 Eggs
Calories: 201kcal
Equipment
- Rubber Spatula
- Mixing bowl
- Parchment paper
- Baking sheet
- 1-ounce cookie scoop
- Microwave safe bowl
- Fork
Ingredients
Peanut Butter Eggs
- 1 cup Unsweetened peanut butter drippy peanut butter with only peanuts and salt works best (270g)
- 1 cup Unflavored whey protein do not pack when measuring - see notes for using vanilla whey protein, vegan protein, or unflavored collagen
- 6 tablespoon Coconut sugar (60g)
- ¼ teaspoon Sea salt plus more to taste
Chocolate Shell
- 1 cup Dark chocolate chips
- 1 teaspoon Coconut oil
- Crunchy sea salt for topping optional
Instructions
- Line a baking sheet with parchment paper and set aside.
- Combine unsweetened peanut butter, about ¾ of the whey protein powder, coconut sugar, and sea salt in a large mixing bowl and stir together. Continue to add the remaining whey protein powder 1 tablespoon at a time until a thick dough forms (for stiff/thicker peanut butter you may need slightly less than 1 cup of protein powder to achieve the right consistency). Pinch the mixture between fingers to assess if it will form together easily - it should be fairly dry, but stick together when rolled between your hands. Taste and adjust coconut sugar and/or salt if needed. If using anything other than unflavored whey protein, please see notes.
- Use a 1-ounce cookie scoop to measure out 16 balls of the peanut butter mixture. Place the scoops on the lined baking sheet. Roll each scoop between clean hands to form an oval egg shape. Return to baking sheet. Once all the eggs are formed, place in the freezer for at least 15 minutes or up to 1 hour.
- Once the eggs are firm, place the chocolate and coconut oil in a microwave safe bowl and microwave for 15 seconds intervals, stirring in between each interval. Continue until the chocolate is smooth.
- Dip each peanut butter egg into the bowl with the melted chocolate. Use a fork to remove the eggs, allowing the excess chocolate to drain off and then place carefully back on the parchment paper lined baking sheet. Sprinkle with crunchy sea salt if desired.
- Place finished eggs in the freezer for at least 10 minutes to harden the chocolate. Store peanut butter eggs, once chocolate is fully set, in an airtight container in the fridge or freezer to prevent them from softening at room temp. If storing in the freezer, thaw for 10 minutes before enjoying.
Notes
-
- Use peanut butter that only contains peanuts and salt for the best and most consistent texture. This type of peanut butter is generally thinner and does not get too dry once the whey is added.
- Unflavored collagen powder can be used in place of whey, but you should reduce the amount to ¾ cup.
- Vanilla whey protein can be used but you will need to adjust the amount of coconut sugar added to account for the additional sweetener in the protein powder. I found that 4 tablespoon of coconut sugar worked well using Levels Vanilla Whey Protein.
- Vegan protein powder can be used, but since the ingredients vary significantly brand to brand you will have to adjust the amount used to get the right texture. Start with ½ cup of protein and adjust until your filling is dry but still forms together well. If using sweetened protein powder adjust coconut sugar to taste.
- Almond butter, cashew butter, or sunflower seed butter can be used. The amount of protein powder will need to be adjusted slightly to get the right consistency (depending on how liquidy the nut/seed butter is).
- Brown sugar can be used to replace the coconut sugar. Maple syrup and honey will also work - if the peanut butter mixture is a little softer due to the added moisture you can pop in the freezer for 15 minutes before forming the eggs.
Nutrition
Serving: 1piece | Calories: 201kcal | Carbohydrates: 15g | Protein: 10g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 11mg | Sodium: 137mg | Potassium: 182mg | Fiber: 1g | Sugar: 9g | Vitamin A: 19IU | Vitamin C: 0.1mg | Calcium: 64mg | Iron: 1mg
