Healthier Chocolate Peanut Butter Eggs: Reese’s, Butterfingers & high protein
- Mary Draper
- Apr 16
- 2 min read
We made Healthier Chocolate Peanut Butter Eggs 4 ways just in time for Easter: an almond flour Reese’s version, a coconut flour version, a Butterfinger one, and a high protein one too! Make them all for a fun assortment of treats or just make your favourite!
They’re gluten-free, dairy-free, refined sugar free, vegan, and can easily be made low-carb/keto, and/or nut-free too!
Watch the full video plus all our tips here:
⬇️ RECIPES ⬇️
1️⃣ ALMOND REESES (makes 6)
2 tbsp (32g) natural nut butter of choice
6 tbsp (37g) almond flour
2 tbsp (30g) maple syrup*
pinch salt
2️⃣ COCONUT REESES (makes 7)
1/4 cup (64g) natural nut butter of choice (you can sub sunbather here for e nut-free recipe!)
1/4 cup (28g) coconut flour
2 tbsp (30g) maple syrup*
pinch salt
3️⃣ BUTTERFINGER (makes 7)
1/4 cup (64g) natural nut butter of choice
1/2 cup (29g) cornflakes, crushed
2 tbsp (30g) maple syrup*
pinch salt
4️⃣ PROTEIN EGGS (makes 7)
1/4 cup (64g) natural nut butter of choice
1/4 cup (19g) protein powder of choice
2 tbsp (30g) maple syrup*
pinch salt
For chocolate coating (this is enough to dip ALL 4 recipes - you can melt less if you’re only making one recipe)
1 cup dark/vegan chocolate chips*
1 tsp coconut oil
Optional:
crushed nuts or sprinkles (for sprinkles we used “Let’s Do Organic” naturally coloured “Sprinkelz”)
*substitute your fav sugar-free liquid sweetener, and sugar-free chocolate to make these low carb (eg. sugar-free pancake syrup, liquid allulose, yacon syrup, etc)
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