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Healthy High-Protein Reese’s Eggs with Dark Chocolate Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 13 reviews
  • Author: Sue
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: Approximately 12 eggs
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Gluten Free, Vegan

Description

These healthy Reese’s Eggs are a high-protein, low-sugar treat made with natural peanut butter, maple syrup, vanilla protein powder, and coated in smooth dark chocolate. Perfect as a guilt-free snack or a healthier Easter dessert, they offer about 10 grams of protein per egg, are vegan, gluten-free, and delightfully delicious.

Ingredients

Egg Mixture

  • 1 cup natural peanut butter, stirred well
  • 1 Tablespoon maple syrup
  • 2 (24g each) scoops vanilla protein powder

Chocolate Coating

  • 2 (3-4 oz each) bars dark chocolate, chopped (preferably sugar-free like Lily’s)

Instructions

  1. Prepare the workspace: Line a large sheet pan with parchment paper to prevent sticking and for easy cleanup.
  2. Mix the base: In a medium mixing bowl, stir together the natural peanut butter, maple syrup, and vanilla protein powder until combined. Let the mixture sit for 1-2 minutes to allow moisture to absorb the protein powder, resulting in a slightly soft but manageable texture.
  3. Shape the eggs: Using a small cookie scoop (about a heaping tablespoon), drop the peanut butter mixture onto the prepared sheet pan. Gently press each mound with your fingertips and form into egg shapes. Transfer the pan to the freezer and chill for 15 minutes or up to overnight to firm up.
  4. Melt the chocolate: Place the chopped dark chocolate in a medium microwave-safe bowl and melt in 30-second increments, stirring between each until smooth and fully melted.
  5. Dip the eggs: Holding each egg top-side down, dip it into the melted chocolate, then flip using a fork to fully coat. Lift and gently shake off excess chocolate, scraping the bottom on the bowl’s edge. Return the coated eggs to the parchment-lined sheet pan. Repeat with all eggs. The cold eggs will help the chocolate set quickly. Optionally, drizzle with additional melted chocolate and sprinkle flaky sea salt on top.
  6. Set and store: Place the dipped eggs back in the freezer for 10-15 minutes if needed to fully set the chocolate coating. Store finished Reese's Eggs in an airtight container in the fridge or freezer until ready to enjoy.

Notes

  • Protein Powder: Used Be Well by Kelly Vanilla Protein Powder; any vanilla protein powder can be used.
  • Less Sugar Option: Opt for sugar-free dark chocolate brands like Lily’s or Hu Kitchen to reduce sugar content.
  • Chocolate Type: Chocolate bars melt smoother and easier than chips; if using chips, add 1 Tbsp coconut oil to thin the chocolate.
  • Peanut Butter: Use natural peanut butter that contains only nuts and salt—Justin’s is a good choice. For nut-free options, use tahini.
  • No Protein Powder: Substitute protein powder with 2-3 Tablespoons of coconut flour or oat flour if unavailable.
  • Storage: Keep these eggs in airtight containers or freezer bags for up to 3 months; enjoy directly from the freezer for best texture.

Find it online: https://suerecipe.com/healthy-high-protein-reeses-eggs-with-dark-chocolate-recipe/