Vegan Mini Eggs | Reese's Egg

This Vegan Mini eggs with Protein are an absolute favorite in my household because they taste JUST like their store-bought cousins. These little cuties are perfect for a protein-packed "grab-and-go" snack or decadent two-bite dessert. Want to know the best part? They are free of refined sugar, dairy, and gluten when made with both peanut butter and chocolate gems that are vegan and free of refined sugar. The addition of vegan protein powder and coconut oil really round out the healthy lineup of these 4-ingredient bite-sized delights.

Sure, they're great for an Easter treat, but you can use any shaped silicone candy mold to really customize them for any occasion or holiday. No matter what shape you make them in, they will disappear very quickly. They are not only a healthier alternative to regular candy, but they will help to keep your hunger at bay, thanks to the protein and healthy fat combo that they are packing.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Equipment
• Storage
• 📖 Recipe
• 💬 Comments

Ingredients

• peanut butter
• protein powder/collagen or a mixture of both
• chocolate gems
• coconut oil

See the recipe card for quantities.

Instructions

Prepare the molds:

• First, combine half of the chocolate and 1 tablespoon coconut oil in a microwave-safe bowl. Then, use the melt setting on your microwave and melt the chocolate and coconut oil. Use 30-second increments, stirring in between each increment. (Select 50% power if your microwave doesn't have a melt setting) DO NOT overcook.
• Next, place 1-1 ½ tablespoon of chocolate into the bottom of each silicone mold and place the chocolate-coated molds in the freezer for at least 10 minutes. This will harden the chocolate enough to put the next layer in the mold.

Fill the molds:

• Meanwhile, while you are waiting for the chocolate to harden, place the peanut butter in a microwave-safe medium-sized bowl and warm it for 15-20 seconds until it has the consistency of a thicker liquid.
• Next, remove peanut butter from the microwave and stir in protein powder or collagen powder and mix until it becomes a soft pliable dough-like consistency.
• After waiting at least 10 minutes, remove the molds from the freezer. Use a 1 TBS cookie scoop, to add one scoop of your peanut butter mixture to each silicone mold. Then, use the back of a spoon to smooth the peanut butter into an even layer in each mold. After smoothing the peanut butter, place the molds in the freezer for 30 minutes to allow the peanut butter layer to set.
• Next, once the peanut butter layer has hardened, melt the remaining chocolate and coconut oil in the microwave. *Use the same method as step 1 above.
• Then, remove the silicone molds from the freezer, and repeat step 2 with the remaining chocolate from that step. Afterward, layer the chocolate on top of the frozen peanut butter. *Reheat the chocolate exactly as listed in step 2. 
• Once all of the molds have been topped with the remaining chocolate, place them in the freezer again, this time for at least 2 hours. To keep the eggs from melting once they are made, store the finished eggs in an airtight container lined with parchment paper in the fridge for up to 2 weeks.

Substitutions

Try substituting almond butter, or your favorite nut-free butter for the peanut butter. (e.g. sunflower butter) You may also substitute dark chocolate or white chocolate for the chocolate gems.

Equipment

• Silicone egg molds, or silicone candy molds of your choice
• 1 tablespoon cookie scoop

Storage

To keep the eggs from melting once they are made, store the finished eggs in an airtight container lined with parchment paper in the fridge for up to 2 weeks.

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📖 Recipe