Reese’s Inspired Peanut Butter Protein Eggs
The time has come for delicious Easter-themed protein recipes! This one was inspired by Reese’s Peanut Butter Chocolate Eggs (these ones), which are a bit like a chocolate egg sliced in half: perfectly ovoid on top and flat on the bottom, filled with creamy peanut buttery deliciousness. As you can guess, this version is much higher in protein than the Reese’s original chocolate Easter eggs. It’s also far lower in sugar and nutritionally-superior. Making these ‘half-eggs’ is easy and you don’t need any special egg-molds. All you need is a measuring spoon, ideally an 1/8 cup measuring spoon. If you don’t have that though, you can make tiny eggs using a simple soup spoon. It may sounds weird but all you have to do is simply use the spoon as your ‘mold’ to create ‘half-eggs’. You then just coat them in chocolate! That’s all there is to it.
By the way, before I delve into the recipe, check out our spring sale! You can use our whey to make these Easter chocolate protein eggs if you’re running low (or don’t have any) whey at home so stock up on some of our POW. The whey I picked out is creamy, delicious, and it’s also unflavored so you can use it for both sweet AND savory foods 😋
If you don’t like whey though, don’t worry. You can make these eggs with veggie protein too. Just make sure you add more of your sweetener of choice and a tad bit more of the milk +/- syrup so you end up with a creamy filling for your eggs.
Without further ado, allow me to present to you… The Recipe:
1/4 cup of unflavored or vanilla whey (I used our gorgeous RBGH-free whey – now on sale!)
2 tbsp peanut butter
1 tbsp coconut sugar (or granulated stevia if you want to go lower-carb)
1 tbsp agave syrup
1 tbsp almond milk or water
1/8 cup of ground almonds
2 mini bars of sugar-free milk chocolate + a square of 90% dark chocolate
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…
Macros per egg (out of four pretty decent-shaped ones): 174kcals, 10g protein, 10g carbs (out of which 2.5g is fiber) and 11g carbs (mostly from the peanut buttah).
PS: Consider shaping the mix into rectangles before coating in chocolate to make delicious peanut butter protein bars too!