Pretty sure everyone and their mama has a recipe for these copycat Reese’s eggs but how could you not? They are SO easy to make and only take a few minutes of your time. Me being me, I added my favorite protein to the mix to help keep my blood sugar and hormones happy but keep reading for a protein-free swap!
So, for this recipe you’ll only need 5 ingredients. (Which is a really good thing or else the recipe name wouldn’t make any sense.)
First being, chocolate of choice! I used a vegan white chocolate and a dark chocolate to jazz things up a bit but you can use whatever fits your fancy. Next, you’ll need to pick out your favorite peanut butter. You all know I love Georgia Grinders but JIF or Skippy works great in this recipe too. Then you’ll need to grab honey or maple syrup and some coconut flour which acts as a binder alongside the protein powder.
Now, if you are anti protein or just don’t have any, use more coconut flour! It will swap for about 1:1 so start with a tablespoon and if it seems like the mixture isn’t staying together, add in a little more.
That’s it! You mix, you melt, you dunk, you freeze and you enjoy!
Dying to tell everyone you made this recipe and loved it?? Don’t forget to share a picture and tag @thekellykathleen so that I can profess my love to you and re-share it for all to see!
5-Ingredient PB Chocolate Eggs
- 1/2 cup peanut butter I used Georgia Grinders organic pb (code: kellyk)
- 1 serving vanilla protein I used Nuzest (code: thekellykathleen) *read above for swap
- 2 tbsp honey or swap with maple syrup for a vegan alt
- 1 1/2 tsp coconut flour
- 1/2-3/4 cup chocolate of choice
In a medium sized bowl, mix all the ingredients together expect for the chocolate chips.
Wet your hands before pinching off 1 tbsp size pieces of the mixture and forming an egg shape. Place it on a parchment lined plate and repeat. I made 8 eggs.
Once done, place the pb eggs in the freezer to set. I left mine in overnight but 30 minutes should be fine.
Once they’re ready, melt whichever chocolate you would like to use. I used both white chocolate and dark chocolate so I placed them in two small bowls and melted them in the microwave for about 40 seconds.
After the chocolate is nice and melty, dip each egg into the chocolate – use a fork to help pull it out and tap off any excess chocolate. Place the egg back on the parchment paper and repeat with the remaining egg.
Place back in the freezer to set. I love to keep mine frozen but they’ll stay well in the fridge too.
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