I am obsessed with Reese’s Peanut Butter Eggs for Easter. And yet I’m trying to get more protein in with simpler ingredients. The logical answer is these protein peanut butter eggs for Easter! They’re way more delicious than the church ladies peanut butter eggs too!

Let’s start with some of my favorite products and tools to make these peanut butter Easter eggs a success every time!

I love Bob’s Red Mill Almond Flour for this recipe because it’s super fine and gluten free, plus it gives extra protein to these Easter egg candies. I got mine on Amazon, as I did for the other items linked in this Easter recipe blog post.

If you’ve been here for years, you know I’ve always been obsessed with Orgain Protein Powder because it’s plant based and super delicious.

I recommend sifting both of those because they need it for optimum mixing. I use this more traditional hand crank sifter , it truly is the best!

I usually use the crazy Richards peanut butter because it’s super inexpensive and the only ingredient is peanuts. This time, though, I was running low so I actually added some almond butter too. Moral of the story, any nut butter will do ya, but you may have to decrease the dry ingredients a bit if you use the nut butters that aren’t the stir kind, like a jif or Peter Pan vibe.

The gold measuring cups hold up well to my husband’s daily use because he tends to always accidentally break my plastic ones! The silicone spatulas came in an awesome set and I love them for cooking too because they hold up to heat.

The metal bowls I use so much come in a set and are super lightweight for mixing.

I used honey for this recipe, it’s similar to my energy protein balls recipe. You could certainly use maple syrup or another liquid sweetener of your choice.

I used this silicone egg mold for my peanut butter eggs, but you can certainly do them with a mold too. I just found this way to be much easier.

I love these white ramekins for melting chocolate for easy quick recipes like this. I use them for cereal and meals too. Oh and they’re perfect for heating up pasta in the air fryer! It may be one of my favorite uses.

I use these little gold espresso spoons to smooth the chocolate in the egg shape easier. They’re so cute! They’re perfect for charcuterie too.

You could dip your peanut butter eggs when you do them free form without a mold. I would freeze them first, though. This time I didn’t feel like melting more chocolate so I just put some on top.

You don’t have to put your peanut butter eggs in little baggies if you’re going to put them out for an Easter party or just to have for snacks at home. I just happened to have these extra cake pop baggies that they fit perfectly into and I thought maybe that would be cute for Easter baskets!

You don’t have to use disposable black gloves but it does help with making chocolate so you don’t get fingerprints on them, if you care about that at all.

Be sure to watch my video for more tips and fun too!

Ingredients:

• 1/4 cup almond flour
• 1/2 cup protein powder
• 1/4 cup honey
• Dark chocolate chips

Directions:

1. Melt chocolate in the microwave in 15 second intervals, stirring each time
2. Coat the full inside of the egg mold and chill in the fridge
3. Mix together the rest of the ingredients and smoosh into the hardened chocolate egg shells, leaving a little room on top for more chocolate
4. Re-melt any chocolate you had left from the first step and any extra chocolate you may need and add to the top of your peanut butter eggs, chill in fridge until hardened
5. Pop out your peanut butter eggs and enjoy!

Reese’s Peanut Butter Eggs for Easter but with extra protein for health!

10/10! The best protein snack for easter!

Ok love you bye

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