Healthy Chocolate Peanut Butter Eggs

Ok, so I know it’s been a while since I have posted and what better way to come back than to give you a healthy version of the Reese’s Egg?!?

If you haven’t noticed, I LOVE peanut butter and you guessed it, Reese’s was my favorite candy growing up. So, naturally, when Easter, Valentine’s Day, Christmas, or Halloween came around, I would beg for the holiday Reese’s. With that being said, I haven’t had one of those holiday Reese’s in a LONG time and I was really craving one the other day. So, I searched for a recipe online for the Reese’s egg, and came across a good healthy version, made some changes to it and made it my own!

Of course I couldn’t post this with out the approval of other trainers, athletes, or clients and believe it or not, I got a two thumbs up from every person that tried it! The most common comment I got was, ” I like it because it’s not overly sweet and you don’t feel terrible after eating just one.” That is music to my ears! Every person asked for the recipe, so here I am making sure everyone gets it!

It’s a super simple recipe that doesn’t take more than 15 minutes!

Ingredients: (makes 6 eggs)


1/2 cup Natural peanut butter ( I used smooth operator by peanut butter co.)

2 TBSP Pure maple syrup ( to cut down on sugar and calories, I used Walden Farms Pancake Syrup)

1 TBSP Coconut flour

1/4 tsp Sea Salt ( I used pink Himalayan salt)

Chocolate covering:

1/2 cup Dark Chocolate chips

1 tsp Coconut oil


1. In a bowl, mix all the ingredients for the filling together until completely smooth.

2. Place parchment paper down and start scooping the filling out using a large spoon. Roll into ball and pat down into an egg shape and place on parchment. Place in freezer when done to harden up.

3. Pour chocolate chips and coconut oil into sauce pan over medium heat to melt. Once completely melted, turn off heat and pull out peanut butter filling.

4. Using a fork, dip each peanut butter egg into chocolate and completely cover. Then place back on parchment paper and put back into freezer.

5. Wait at least 30 minutes or until chocolate is completely solidified.

6. Serve straight from freezer because chocolate can get a little messy!

Macros for each egg. (Using Walden farms pancake syrup)

Calories: 178. Protein: 5.5g Net Carbs: 11g. Fats: 13.7

Hope everyone had a happy Easter!


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