Healthy Peanut Butter Eggs (Like Reese’s!) (2025)

Wait a second – a homemade candy treat that contains 7 grams of protein and 6 grams of fiber each? Yes, please! These healthy peanut butter eggs have a similar vibe to Reese’s eggs, with their rich peanut butter filling and chocolate outer coating. Made at home with just four simple ingredients, you’ll love this fun Easter dessert.

Ingredients

You only need four ingredients to make this recipe:

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Peanut butter – You want natural peanut butter for this recipe, which is made with just peanuts and salt.Teddie’sorSmucker’s Naturalare my go-to options. However, you can use conventional peanut butter if that’s all you have on hand. You may need to slightly increase the amount of peanut butter when using conventional peanut butter (because natural has a drippier texture).

Protein powder – I used NOW’s creamy vanilla whey protein powder. They’re a client of mine, and you can always get 20% off your order on their website with code CHRISSY (or you can order on Amazon, but note that the code won’t work there). That said, any vanilla whey protein powder will work, just note that the flavor outcomes can be highly dependent on the quality of the protein powder. While I have not tested this with plant-based protein powder, I imagine that would work just fine too.

Maple syrup – This adds a hint of extra sweetness but also creates the right texture to hold the recipe together. I prefer pure maple syrup (especially dark maple syrup, which has a more rich maple flavor). If you prefer, though, you can substitute with a sugar-free maple syrup substitute.

Chocolate chips – I prefer using a no-added-sugar chocolate chip brand for this recipe, like Lily’s Semi Sweet Baking Chips. Those also have more fiber than regular chocolate chips. However, you can also just use regular ‘ol dark chocolate instead – my fav brand for that is Enjoy Life.

Instructions

You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips. This recipe is very simple to make!

Start by mixing together the peanut butter, protein powder, and maple syrup. It might look a little clumpy but it should come together once you start to form it into the egg shapes.

Scoop out about 1 to 1 ½ tablespoons of the mixture and shape using your hands. It should mold together easily. However, sometimes slight variations in product consistency or types of protein powder can affect this. If the mixture is too dry and crumbly, add extra peanut butter to the mixture in the bowl, mix again, then try again. If you are trying to shape it and the mixture is overly sticky, add extra protein powder to the mixture in the bowl, mix again, then try again.

Put the peanut butter eggs onto a parchment-lined baking sheet, and pop that in the freezer for about 30 minutes. This will help it to firm up and make it easier to coat in chocolate.

When that time is up, melt the chocolate in a bowl using the microwave. The key is to do this in short intervals to avoid burning the chocolate. Use 30-second intervals, and stir between each one. It should only take 2-3 intervals to fully melt the chocolate. Do not overcook the chocolate or it can burn and clump together.

Dip each peanut butter egg into the chocolate, using a fork to flip it in the chocolate and fully coat it. After you coat it, put it back on the baking sheet. Repeat with all the peanut butter eggs.

Helpful tip: Depending on the type of chocolate being used, sometimes it can feel very thick and heavy when coating the peanut butter eggs. If this happens, add a tablespoon of melted coconut oil to the melted chocolate. This will help thin it out and make it easier to dip.

You can be finished at this point, and just put the baking sheet right in the fridge until the chocolate hardens. Or if you want, you can add that aesthetic extra chocolate drizzle to the top. If you want to do that, place the baking sheet in the freezer for about 5 minutes so the top layer of chocolate hardens. Then remove it and use a spoon to drizzle additional chocolate on top of each one.

Whenever you’re finished with the eggs, place the baking sheet in the fridge until the chocolate has hardened, then transfer the eggs into an airtight container or ziptop bag. Store in the fridge for up to a week and enjoy whenever the craving for a sweet treat strikes!

Nutrition Benefits

As a dietitian, I want to emphasize that there is nothing wrong with your standard store-bought Reese’s egg. They are delicious and certainly have gone on the checkout belt when I’ve been at the grocery store this time of year.

However, it’s nice to have fun homemade options with a nutritional twist, which is what I consider this recipe to be. Here’s what I love about it – and what I hope you’ll love too!

• Provides 7 grams of protein per peanut butter egg. Protein is important for muscular health and satiety, meaning it may help you feel a bit more full after this little sweet treat.

• Contains 6 grams of fiber each, thanks in part to the Lily’s chocolate chips. DYK that 95% of people don’t meet their daily fiber needs?! I love that this dessert is able to pack in a bit. (Keep in mind that using other chocolate chips may lead to less overall fiber in the recipe).

• Has less sugar compared to the store-bought option. You can make them very low in sugar by using no-added-sugar chocolate chips, clocking in at just 2 grams of sugar. And even using regular dark chocolate, each would clock in at 7 grams. (For comparison, the store-bought option has 16 grams.)

More Fun Protein Powder Recipes

If you’re looking for more fun ways to use protein powder, be sure to give one of these a try:

• Single serving protein monkey bread
• Sweet potato protein whoopie pies
• Chocolate peanut butter protein granola
• Homemade peanut butter protein bars
• Chocolate protein whoopie pies

I hope you enjoy this recipe! If you get a chance to try it, feel free to leave a recipe rating or comment below.

Healthy Peanut Butter Eggs

Snacking in Sneakers

These healthy homemade protein reese’s eggs are super simple to make – just 4 ingredients for a more nutritious Easter sweet treat!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 0 minutes mins

Chill Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

Servings 18 peanut butter eggs

Calories 157 kcal

Ingredients

For the peanut butter filling:

• 1 cup natural peanut butter
• ¾ cup vanilla whey protein powder
• 2 tbsp pure maple syrup

For the chocolate coating:

• 9 oz bag Lily's no-sugar-added chocolate chips (or regular dark chocolate chips; approximately 1 ½ cups)

Instructions

• Prepare a baking sheet with parchment paper. Set aside for now.

• In a mixing bowl, combine the peanut butter, protein powder, and maple syrup. Stir until the mixture is well combined and starts to come together. It may look clumpy; this is normal and it will come together easily when shaped.

• Scoop about 1 to 1 ½ tablespoons of the mixture into your hand, and shape into an egg. Place on the baking sheet. Repeat until all of the mixture is gone (you should get about 18 peanut butter eggs).

• Place the baking sheet in the freezer for about 30 minutes, which will help solidify the eggs.

• When that time is complete, melt the chocolate chips: Place them in a microwave-safe bowl and microwave in 30-second intervals, stirring between each interval, until the chocolate is fully melted. (It should only take 2-3 intervals).

• Dip each peanut butter protein egg into the melted chocolate, using a fork to turn it over in the mixture and fully coat it. Return it to the parchment-lined baking sheet. Repeat with all the peanut butter eggs.

• Pop the baking sheet in the refrigerator until chocolate fully hardens, then transfer to an airtight container or ziptop bag. Store in the fridge and enjoy!

Notes

• When shaping the filling, it should be easy to work with – not crumbling because of dryness, and not overly sticky. If it is sticking all over your hands, add more protein powder. If it is overly dry and crumbling, add more peanut butter.
• If the chocolate you’re using seems like it’s very thick when dipping the peanut butter eggs, add a tablespoon of melted coconut oil to help thin it out.
• If you want to add a chocolate drizzle on top, first place the baking sheet of chocolate-coated eggs back in the freezer for about 5 minutes. Then remove it and use a spoon to drizzle additional melted chocolate on top of each chocolate-coated egg. Then refrigerate as directed until the chocolate fully solidifies.
• Nutrition analysis below is estimated based on NOW’s vanilla whey protein powder and Lily’s semi-sweet chocolate chips. Using other products may slightly change the nutrition facts.

Nutrition analysis (approximate per peanut butter egg): 157 calories, 11 g fat, 4 g saturated fat, 55 mg sodium, 13.5 g carbohydrate, 6 g fiber, 2 g sugar, 1.5 g added sugar, 7 g protein, Vitamin D: 0%, Calcium: 2%, Iron: 8%, Potassium: 4%

Nutrition

Calories: 157kcal

Keyword Easter, peanut butter eggs, protein

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