Reese’s Protein Peanut Butter Eggs copycat
These copycat Reese's Peanut Butter Eggs are the ultimate Easter treat.
Ingredients
- 0.25 cup0.25 cup0.25 cup Peanut Butter
- 3 Tbsp3 Tbsp3 Tbsp Vanilla Protein Powder (Nuzest), click shopping cart for discount
- 0.5 Tbsp0.5 Tbsp0.5 Tbsp Lakanto Powdered Monkfruit Sweetener, optional - see notes
- 1 cup1 cup1 cup Milk Chocolate, melted - see notes for sub
- 1 tsp1 tsp1 tsp Coconut Oil
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Melt the chocolate and coconut oil together until smooth.
- Spoon into egg mold and spread around the bottom and sides making sure everything is coated well. Freeze for 10 min.
- While that’s freezing, add the peanut butter mixture ingredients together. It should be very easy to handle and mold. Spoon mixture into frozen chocolate shells filling the majority of the way, and then spoon chocolate on top (about a TBS) to cover. Freeze again for 10 min.
- These should easily pop out of the silicone mold. Store in fridge.
Notes
If you’re not using protein powder, you can sub for flour of choice but you will most likely need to add sweetener. If you’re using dark chocolate, you also will most likely need to add the small amount of optional sweetener. This recipe is very forgiving, taste as you go and just make sure the texture is like a dough, easy to form, and not runny.
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