Healthy Peanut Butter Eggs
User Reviews
5
Healthy Peanut Butter Eggs
Description
Healthy Peanut Butter Eggs start by mixing all-natural peanut butter, pure maple syrup, unflavored collagen peptides, and sea salt to form a thick, uniform dough. The dough is portioned and hand-shaped into egg forms, which are chilled in the freezer to firm. While chilling, dark chocolate chips are melted until smooth, optionally thinned with coconut oil for easier coating.
Once the peanut butter eggs are firm, the melted chocolate is spread over them to create a solid exterior layer that sets quickly due to the cold temperature. The texture inside remains creamy and dense with the added collagen peptides enhancing protein content. These treats offer a balance of richness and subtle sweetness without baking.
The recipe's nutritional estimate is based on 11 pieces, and collagen peptide substitutions like almond flour can be used though protein content will vary. The notes suggest the updated recipe focuses on protein increase and a reduced salt level, allowing customization for taste preferences.
Ingredients
- ½ cup peanut butter all-natural
- 2 tablespoons pure maple syrup
- ¼ cup collagen peptides see notes for swaps, unflavored
- ⅛ teaspoon salt sea salt
- ¾ cup dark chocolate chips
Instructions
- In a mixing bowl, combine the peanut butter, maple syrup, collagen, and salt. Mix well until the dough looks thick and uniform.
- Line a baking sheet or plate with parchment paper. Use a tablespoon to scoop the dough and roll it into a ball. Use your hands to press and shape each ball into an egg-like shape, then place the pan in the freezer to set.
- While the peanut butter eggs are setting in the freezer, melt the dark chocolate chips in a double boiler. Alternatively, you can melt them in the microwave using 30-second intervals. Stir until smooth. (If the chocolate seems too thick to work with, you can add up to a teaspoon of coconut oil to thin out the texture. This will make them melt faster at room temperature, so keep that in mind.)
- Remove the the peanut butter eggs from the freezer, and use a spoon to spread the melted chocolate over the top of each one. The chocolate may set very quickly if the eggs are cold from the freezer, but if it's not firming up quickly enough for you, just place the pan back in the freezer for a few minutes.
- Once the chocolate is firm on the top, flip the eggs over and coat the other side with chocolate, too. While the chocolate still looks wet, you can sprinkle on a few colorful sprinkles, if you'd like to. (Or try some flaky sea salt!)
- Place the chocolate peanut butter eggs in the freezer to firm up for at least 10 more minutes, and then they are ready to serve. These will soften at room temperature, so store them in an airtight container in your fridge (for a softer bite) or the freezer (for more crunch) and serve them chilled. Peanut butter eggs will keep for up to 2 weeks in the fridge, or up to 6 months in the freezer.
Notes
- Nutrition info is estimated per piece; use ingredient labels for accurate calculations.
- Collagen peptides can be swapped with blanched almond flour for a similar texture but less protein.
- The recipe was updated to increase protein content and reduce salt from 1/4 teaspoon to 1/8 teaspoon.
- Add coconut oil to melted chocolate if needed to thin it for easier coating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 11Serving
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Calories | 170kcal | 9% |
| Carbohydrates | 11g | 4% |
| Protein | 8g | 16% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 0.4mg | 0% |
| Sodium | 96mg | 4% |
| Potassium | 160mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 5IU | 0% |
| Calcium | 18mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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