It’s that time of year again when my daughter A and I whip up Healthier Chocolate Peanut Butter Eggs! If you like them as much as we do you can make them year round, we just roll them into a ball instead of shaping them like eggs.
This is a simple and versatile recipe, not to mention healthier than the Reese’s Peanut Butter Eggs they’re inspired by. Don’t get me wrong we like those too but love these more since it means we are able to enjoy more of them and feel good about it. Meaning they can be eaten daily, if we want, and they aren’t a sometimes treat in our house.
My daughter A, aka the girl that loves peanut butter as much as mama although the whole family likes it, likes to make them with our favorite local Bare Honey and add a little more sweetness. The whole family loves and enjoys them.
I’ve been making a special batch for myself using maple syrup and adding in my favorite Four Sigmatic Peanut Butter, or Sweet Vanilla, Plant based Protein Powder. Adding in protein and some of my favorite adaptogens like reishi and ashwaganda (among many more)! Their website has all the details, Four Sigmatic (affiliated link). If you decide you want to try it use code MISSWHISK to save (which I’ve found to cost less ordering than buying at Whole Foods, unless it’s their big sale of the year).
I usually don’t add protein powder to the kids when we make them but have many others we do add protein to.
Both versions are made with coconut flour, making them gluten free, and packed with fiber. This is a bonus as it makes them very filling unlike Reese’s. We also like to use dark chocolate, sometimes A makes a batch with white chocolate, but you can use whatever you like.
We made more again over the weekend but not sure they’re going to last until Easter this weekend so I’ll be making another batch, or two, this week to stash in the back of the freezer. I have a feeling I’ll need them just to keep up with G, he’s been “Mom’s Cardio” this past week.
Hope you have a great week! Don’t forget there are more great recipes linked up below and as always Deborah and I hope you join us and look forward to what’s cooking in your kitchen.
| Prep Time | 25 minutes |
| Passive Time | 20 minutes |
| Servings |
eggs (or 18 smaller eggs)
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- 1 c creamy peanut butter, for paleo they cashew butter
- 2-4 TBSP pure maple syrup, or honey (I like 2 TBSP maple syrup for mine, 3 TBSP honey for the kids)
- 2-4 TBSP coconut flour (Bob's Red Mill)
- 3 TBSP protein powder (Four Sigmatic Peanut Butter or Sweet Vanilla Plant based Protein use code MISSWHISK to save)
- 3-5 oz dark chocolate (3oz is enough for 12-14) (Hu Kitchen Gems or Lily Sweets Dark Chocolate)
- 1/2- 1 TBSP coconut oil
Ingredients
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|
- Line a plate or rimmed baking sheet with parchment paper and set aside (you will be placing the eggs on it to freeze so adjust based on freezer space if needed).
- In a bowl mix peanut butter and maple syrup/honey together. I like 2-3 tablespoons of pure maple syrup, the kids like 3 (4 if they're wanting something really sweet) tablespoons of honey. Adjust to your taste and will also depend on if your peanut butter has added sugar.
- If adding in protein powder stir it in now before adding coconut flour.
- Add coconut flour a tablespoon as a time until mixture comes together and can be rolled into balls.
- Using a small ice cream scoop (1.5 TBSP makes 12-13, a single TBSP makes about 18) or spoon to scoop desired amount and roll into balls.
- Place on prepared parchment paper and flatten slightly and shape into an egg (A likes hers round like real eggs).
- Place eggs in the freezer for about 15 minutes to set, you can store them longer if you're not ready to dip them (aka waiting for naptime/bedtime).
- In a microwave safe bowl, or double broiler, combine chocolate and coconut oil. If microwaving do so in 30 second intervals stirring in between until just melted.
- Pull your eggs out from the freezer, dip into the chocolate tapping off excess, and place back on the parchment paper.
- After all eggs have been coated pop them back in the freezer at least 10 minutes (to be safe) to set.
- If you'd like to embellish them with peanut butter mix peanut butter with a little melted coconut oil and drizzle over top, you will want to let them set again in the freezer but only 5 minutes or so.
- Store in an airtight container in the refrigerator, or freezer if desired, until ready to enjoy!
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Deborah Brooks
And now I really want these! Peanut butter eggs are the best
awhiskandtwowands
Wish I could share!