5-Ingredient Peanut Butter Chocolate Eggs


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

Prep Time 1 hour
Course Dessert
Servings 8 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.
Keyword gluten free, High Protein, vegan

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