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High Protein Chocolate Peanut Butter Eggs

Make these High Protein Chocolate Peanut Butter Eggs as an easy, protein-packed yet indulgent snack. They are my take on the classic easter Reese’s peanut butter eggs treat. With a smooth peanut butter filling, a delicious chocolate coating, and a hint of flaky salt, they’re the perfect balance of sweet and salty. Unlike store-bought Easter peanut butter eggs, this homemade peanut butter egg recipe skips the refined sugar and artificial ingredients while boosting protein with my favourite Botanica plant-based protein powder. They’re gluten-free, naturally sweetened, and incredibly easy to make and bonus, no baking required!

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High-Protein Peanut Butter Eggs (Copycat Reese’s!)

If you’re looking for a treat this Easter that’s both healthy and delicious, this is the recipe for you! Easter is around the corner so that means chocolate!! One of my all-time favourite childhood treats was the famous Reese’s peanut butter cup. I absolutely adored them. They were sweet and salty and delicious. Well, times haven’t seemed to have changed so much because I am still crazy about the combination of chocolate and peanut butter but now that I’m a tad older, and a whole lot wiser I choose to make them my way so that means high protein and refined sugar free (except for the chocolate which you could still get refined sugar free if you search hard enough!).

As per usual, anything that’s high protein WITH protein powder is used with my favourite protein powder in the world Botanica. Anytime I can add this plant-based protein to a dessert, I will. My dear friend Nicole from Kale Junkie also did her own version of these Reese’s peanut butter eggs without protein, so if that’s your jam click here. Regardless of how you make them; these chocolate peanut butter eggs are the ultimate easter dessert. Honestly you could probably make them into any shape you desire and call them a Christmas treat, valentines treat or any anytime you want chocolate but also want to be healthy kind of treat! Whether you eat them straight from the freezer or serve them at your next holiday gathering, they’re guaranteed to be a hit that everyone can enjoy!

What Are Peanut Butter Eggs?

Peanut butter eggs are a seasonal favorite, especially around Easter. Traditionally, they feature a sweet peanut butter filling coated in a milk chocolate shell, making them the perfect bite-sized indulgence. Inspired by the famous Reese’s peanut butter eggs, this healthy peanut butter egg recipe delivers the same creamy, chocolatey goodness—but with cleaner ingredients and protein!

High Protein Peanut Butter Egg Ingredients

This easy peanut butter eggs recipe is made with just a handful of simple, wholesome ingredients:

  • Almond Flour: Provides structure along with the protein powder and a subtle nutty flavor.
  • Sea Salt: Enhances the sweet and salty balance.
  • Botanica Health Protein Powder: A high-quality protein that you blend perfectly into the peanut butter mixture. Use vanilla or chocolate protein powder.
  • Organic Crunchy Peanut Butter: The star of the show! Use creamy or crunchy peanut butter. You could also make this with any other nut butter if you don’t like or have peanut butter.
  • Maple Syrup: Naturally sweetens the peanut butter filling without refined sugar.
  • Vanilla Extract: Adds depth and rounds out the flavors of the peanut butter and chocolate nicely.
  • Dark Chocolate Chips: The chocolate coating that takes these peanut butter chocolate eggs to the next level.
  • Olive Oil: Helps keep the melted chocolate smooth and glossy (you can also use coconut oil).
  • Flaky Sea Salt: The final touch for a gourmet chocolate peanut butter treat!

How to Make Copycat Reese’s Peanut Butter Eggs

Making the Peanut Butter Filling

Start by lining a cookie sheet with parchment paper and making sure you have room in your freezer. In a large mixing bowl, combine almond flour, Botanica protein powder, and salt. Stir in creamy peanut butter, maple syrup, and vanilla extract until a thick, dough-like mixture forms.

How to Shape Peanut Butter Eggs

Scoop about 2 tablespoons of the peanut butter mixture, roll it into a circle and then shape it into an egg. You may want to refrigerate the mixture if your dough is too soft and sticky. Place the eggs on the prepared cookie sheet and freeze for 30 minutes to firm up before dipping.

Dipping the Peanut Butter Eggs

Use the double boil method or pop the dark chocolate chips in the microwave in 30-second increments to melt them. Stir after each round and then add olive oil (or coconut oil) and stir until smooth and glossy. Use a fork to dip each peanut butter egg into the melted chocolate, ensuring full coverage. Tap off any excess chocolate and place it back on the parchment-lined cookie sheet.

Final Touch & Freezing

Drizzle any remaining melted chocolate over the top, then sprinkle with flaky sea salt for a perfect finishing touch. Freeze the chocolate peanut butter eggs for at least 1 hour until fully set.

Success Tips for Coating the Peanut Butter Eggs

  • Work Quickly: The chocolate coating hardens fast when dipping frozen eggs, so move efficiently.
  • Use a Fork for Even Coating: This helps drain excess chocolate and prevents a messy finish.
  • Reheat Chocolate as Needed:If the melted chocolate starts to thicken, warm it again in 10-second microwave intervals, stirring between each 10 seconds.

Why You’ll Love These High Protein Peanut Butter Eggs

These high-protein peanut butter eggs are everything you love about Reese’s peanut butter cups but with a healthier twist! High protein and dairy free, these treats make the perfect protein treat or healthy Easter dessert without compromising on flavor. They don’t require any baking which means that you can make these with minimal time to spare, they are totally customizable and only require a handful of ingredients you likely already have.

Unlike store-bought reeses treats, these peanut butter chocolate eggs are made with natural peanut butter, maple syrup, and dark chocolate, skipping all the processed ingredients. With more protein, no artificial flavours, and the same sweet and salty indulgence, these homemade peanut butter eggs might just be better than Reese’s!

Did you make this recipe?

Don’t forget to leave a comment and review below! Try these recipes next:

Blueberry Banana Baked Oats

Walnut Maple Granola

Chocolate Peanut Butter Granola

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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High Protein Peanut Butter Eggs

Make these High Protein Chocolate Peanut Butter Eggs as an easy, protein-packed yet indulgent snack. They are my take on the classic easter Reese’s peanut butter eggs treat. With a smooth peanut butter filling, a delicious chocolate coating, and a hint of flaky salt, they’re the perfect balance of sweet and salty. Unlike store-bought Easter peanut butter eggs, this homemade peanut butter egg recipe skips the refined sugar and artificial ingredients while boosting protein with my favourite Botanica plant-based protein powder. They’re gluten-free, naturally sweetened, and incredibly easy to make and bonus, no baking required!
5 from 1 vote
Print Pin Rate
Servings: 14 eggs
Author: Teri-Ann Carty
Prep Time: 15 minutes
Freeze Time: 2 hours
Total Time: 2 hours 15 minutes

Equipment

Ingredients

US Customary - Metric

Instructions

  • Place a piece of parchment paper on a cookie sheet and set aside. Make sure you have enough room in your freezer for the cookie sheet to lie flat.
  • Add almond flour, protein powder and salt to a bowl. Stir to combine.
  • Add peanut butter, maple syrup and vanilla to the dry ingredients. Mix thoroughly until fully combined.
  • Use a spoon to scoop up approximately 2 tbsp of dough. Shape the dough into an egg shape with your hands. Place on the cookie sheet and place in the freezer to chill for about 30 minutes.
  • Melt chocolate in the microwave in 30 second increments until smooth. Add a tsp of olive oil (coconut oil works too) and stir until glossy.
  • Use a fork to dip the peanut butter egg into the chocolate. Coat on all sides. Tap any excess chocolate off the egg and place back on the parchment paper.
  • Drizzle the top with any remaining chocolate and sprinkle tops with flaky sea salt.
  • Place back in the freezer for 1 hour.
  • Best stored in the freezer.

Notes

You can use crunchy or smooth peanut butter - both will work!
Don't love peanut butter? I know there are some of you out there... use your favourite nut or seed butter instead. I love dark chocolate but milk chocolate works great also!

Nutrition

Serving: 1egg | Calories: 283kcal | Carbohydrates: 21g | Protein: 9g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 0.2mg | Sodium: 213mg | Potassium: 274mg | Fiber: 3g | Sugar: 12g | Vitamin A: 2IU | Vitamin C: 0.1mg | Calcium: 93mg | Iron: 1mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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