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.
Ingredients
- 1 cup peanut butter
- ½ cup protein powder/collagen or a mixture of both
- 1 ½ cup chocolate gems
- 2 tablespoon melted coconut oil
Instructions
- First, combine half of the chocolate and 1 tablespoon coconut oil in a microwave safe bowl. Then, use the melt setting on your microwave (or select 50% power if your microwave doesn't have a melt setting) and melt the chocolate and coconut oil in 30 second increments, stirring in between each increment. 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.
- Meanwhile, while you are waiting for the chocolate to harden, place the peanut butter to 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 microwave and stir in protein powder or collagen powder, (I like to use both) and mix until it becomes a soft pliable dough-like consistency.
- After waiting at least 10 minutes, remove molds from freezer, and 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, or small offset spatula to smooth out 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 remaining chocolate and coconut oil in microwave *using the same method as step 1 above.
- Then, remove silicone molds from freezer, and repeat step 2 with the remaining chocolate from that step, and layer the chocolate on top of the frozen peanut butter. *you will 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.
Notes
Nutrition:
Nutrition information is automatically calculated and should only be used as an approximation. The owner of this site is not responsible for nutrition facts.
Nutrition
Serving: 1gCalories: 277kcalCarbohydrates: 19gProtein: 10gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 137mgPotassium: 121mgFiber: 3gSugar: 13gCalcium: 43mgIron: 3mg
Tried this recipe?Let us know how it was!