Reese’s Inspired Peanut Butter Protein Eggs
On Thursday morning, it dawned on me that Easter was coming up and I had nothing planned for Protein Pow. I normally post an Easter recipe, you see, but I found myself drawing a blank on what to make. I wanted it had to be something that would eclipse all recipes before it. And I wanted it to be a recipe that you guys could make not only this weekend but every day of the year.
Unsure of what to run with, I took to Facebook to ask members of our Pow family if they had any recommendations. Sure enough, brother Gregorio dropped a comment. He suggested I make a protein version for Reese’s Peanut Butter Easter Eggs. As soon as I read that, ohohoy! I knew I’d be making them.
I got all excited by the idea! But then the issue of the eggs’ shape stopped my party. Reese’s PB eggs just have too weird a shape (look) and I had no idea how to achieve it. They’re kind of… like an egg sliced in half: perfectly ovoid on top and flat on the bottom.
I didn’t know how exactly to go about making that shape. So I went online and, sure enough, found that Amazon stocks a ton of chocolate egg molds that would yield a nice ‘half-egg’ shape. However, after buying this monstrosity a few years back and never using it again, I didn’t want to buy another chocolate mold for ‘eggs’.
The thought of using the palm of my hand did cross my mind but I swept it aside fairly quickly because using my hand would probably have yielded waaack looking ‘half-eggs.’ They would have just looked like… Chocolate-covered mounds of je ne sais quoi.
That’s when my 1/8 cup measuring spoon showed up to save the day! It ended up being PERFECT. And, with it in tow, I made these Reese’s Inspired Peanut Butter Protein Eggs.
These eggs are soooooo tasty. Fwaaaa…. no words to describe them. Just make them, OK? Your tastebuds (and family and friends!) will love you for it. I promise.
Make them even if you don’t have a chocolate mold or an 1/8 cup that’s shaped like mine. You can roll the dough into truffles and coat those with chocolate instead for PB Protein ‘Truffle Eggs’ (the word ‘egg’ in this case would be superflous but hey, why not play around with one’s imaginary?)
Without further ado, allow me to present to you… The Recipe:
1/4 cup of unflavored or vanilla whey (I used this one by Pulsin, partners to our 2015 Protein Pow Cooking Workshops!)
2 tbsp peanut butter
1 tbsp coconut sugar (or granulated stevia if you want to go lower-carb)
1 tbsp agave syrup
1 tbsp water
1/8 cup of ground almonds
2 mini bars of sugar-free milk chocolate + a square of 90% Lindt (see Note below for more on this)
1. Mix all ingredients, except for the chocolate, in a bowl until you get a soft dough that you can shape with your hands. If you mix is too sticky, add a bit more of the ground almonds. If it’s too crumbly, add a tiiiiiiiny bit more water.
2. Divide your mix into four ‘balls’ and press these onto a chocolate mold or a measuring spoon that’s shaped like mine if you have one. (You can also just make little balls and roll these into the chocolate for PB protein truffles!)
3. Melt your chocolate in a bain marie (a glass bowl on top of a pot of boiling water).
4. Dip thee bottom of each ‘half egg’ in the melted chocolate and place it on a tray lined with aluminium foil or baking paper. Then, spoon some more melted chocolate on top until you cover each ‘egg.’
5. Move all eggs to the fridge for a couple of hours to set and…
6. Go cuuuuurayzeh!
I used two sugar-free milk chocolate bars from Sukrin + a square (10g) of 90% Lindt dark chocolate. The Sukrin bars feature prominently in this year’s Protein Pow Workshops and they’re really yummy; even though they’re sugarless, they taste exactly like milk chocolate. Check the bars out here if you’re in Europe (or come to one of our London workshops to get some bars!) If you don’t have access to Sukrin or if you just want to use regular dark or milk chocolate, you can do that too.
PS: Consider shaping the mix into rectangles before coating in chocolate to make delicious peanut butter protein bars too!