Healthy Reese’s Eggs (High Protein)
Hey there! So, I’ve got this thing for Reese’s Eggs – you know, that perfect combo of chocolate and peanut butter that hits the spot every time. But, let’s face it, indulging in the store-bought version isn’t always the healthiest choice. That’s why I started tinkering in the kitchen to create my own high-protein version. It wasn’t smooth sailing at first; there was this one time I forgot to add protein powder and ended up with a delicious but not-so-healthy batch. Anyway, after a couple of tries (and a few happy accidents), I finally nailed it. Ready to give it a go?
Why You’ll Love This Recipe
I whip up these Healthy Reese’s Eggs whenever I need a protein boost but don’t want to sacrifice taste. My family goes crazy for these because they satisfy that sweet tooth without the sugar crash afterward (my husband calls them ‘guilt-free treats’). And honestly, they’re pretty easy to make – once you get the hang of it, you’ll wonder why you ever bought the originals. Plus, it’s kind of fun sneaking in extra protein where no one expects it!
Ingredients You’ll Need
- 1 cup natural peanut butter (sometimes I use almond butter if I’m out)
- 1/4 cup protein powder (vanilla or chocolate – both are great)
- 2 tablespoons honey or maple syrup (I’ve tried agave too, works fine!)
- 1/4 cup coconut flour
- 1 cup dark chocolate chips (my grandma swore by Brand X, but honestly any brand will do)
- 1 tablespoon coconut oil
How to Make Them
Alright, let’s dive in! First, mix together the peanut butter, protein powder, honey, and coconut flour in a bowl. This is where I usually sneak a taste – don’t judge! It should form a dough that’s easy to handle. If it’s too sticky, just add a bit more coconut flour.
Shape the mixture into egg shapes (or any shape you fancy) and place them on a lined baking sheet. Pop these into the fridge to firm up while you melt the chocolate chips with the coconut oil over a double boiler – or microwave if you’re in a hurry, just don’t overdo it.
Once the chocolate’s all melty and smooth, take your eggs out of the fridge and dip them in the chocolate. I use a fork to lift them out, letting the excess drip off. Return them to the tray and refrigerate until the chocolate is set. Don’t worry if they look a bit weird at first – it always does!
Trial and Error Notes
I learned the hard way not to skip the coconut oil when melting the chocolate – it makes everything so much smoother. Also, don’t rush the cooling time; once, I got impatient and ended up with a gooey mess.
Fun Variations
I’ve played around with adding a pinch of sea salt on top before the chocolate sets – a game-changer if you ask me. I tried adding some crushed peanuts for extra crunch, but it was a bit too much texture for my taste. Try it if you like a bit of crunch!
What If You Don’t Have the Right Tools?
No double boiler? No problem! You can melt chocolate in a microwave-safe bowl – just keep an eye on it, so it doesn’t scorch.
Storing These Babies
You can keep these in an airtight container in the fridge for up to a week, though honestly, in my house, they never last more than a day!
Serving Suggestions
We love these eggs straight from the fridge for a cool, refreshing treat. Sometimes, I pair them with a hot cup of coffee on lazy Sunday afternoons – it feels a bit indulgent, but that’s the point, right?
Lessons Learned (The Hard Way)
Don’t skip letting the dough firm up in the fridge before dipping in chocolate. I once did, thinking I could save time – ended up with peanut butter blobs instead of neat eggs. Live and learn!
Frequently Asked Questions
Can I use another type of flour? Sure, I’ve heard almond flour works too, though personally, I haven’t tried it yet.
Is there a vegan version? You bet! Just use a vegan protein powder and swap honey with maple syrup or agave.
Why did my chocolate seize? Oh, that happened to me once! It’s usually due to water contact; make sure everything’s dry before you start.
