Fans of peanut butter cups cherish springtime for one reason: Chocolate Peanut Butter Eggs.
With a spot-on ratio of peanut butter filling chocolate coating, the sweet, the creamy eggs are nothing short of iconic. Thing is, your average chocolate-PB egg goodness comes at the cost of 16 grams of sugar, preservatives, and artificial flavoring.
Don’t get us wrong; there’s a time and place for the OG treat. But if using clean ingredients and keeping sugar lower are top priorities, these Better-For-You Collagen Reese’s Eggs certainly get the job done.
Created by healthy recipe guru Kim Capella and made with clean ingredients and sweeteners like honey and stevia, they’re a springtime treat you can truly feel good about. Plus, with a little help from The Vitamin Shoppe brand Collagen Peptides, they pack extra protein and nutrition.
Better-For-You Collagen Chocolate PB Eggs
*makes 12 eggs
Peanut Butter Filling
- ½ cup peanut butter
- ¼ cup plnt brand 100% Pure Raw Honey
- 1 scoop The Vitamin Shoppe brand Collagen Peptides
- ½ cup peanut powder
- ¼ plnt brand Organic Extra-Virgin Coconut Oil, melted
- 1 dropper plnt brand Liquid Stevia
- ¼ cup unsweetened cocoa powder
- In a bowl, combine the peanut butter and honey and mix well. Add collagen and peanut powder and mix again until well combined.
- Use your hands to mold the peanut butter filling into 12 even, egg-shaped discs. Place on a large plate or serving tray and refrigerate for 30 to 60 minutes to firm up.
- Once firm, make the chocolate coating by whisking the coconut oil, stevia, and cocoa powder in a bowl.
- Dip each peanut butter egg into the chocolate to coat. Then, place back onto the plate or tray. (For thicker coating, dip eggs again after first chocolate layer has solidified.)
- Chill in the fridge for 1 hour (or freezer for 30 minutes) to solidify. Enjoy!
Nutrition for one egg: Calories: 150 • Fat: 11g • Carbohydrate: 11g • Fiber: 2g • Sugar: 8g • Protein: 5g