Healthy Peanut Butter Eggs

Healthy Peanut Butter Eggs

Course: Dessert

Cuisine: American

Keyword: healthy peanut butter eggs

Prep Time: 20

Cook Time: 5

Total Time: 25

Servings:

Calories: 170kcal

Author: Megan Gilmore

Healthy peanut butter eggs have 8 grams of protein per piece and taste better than the store-bought version. You probably have everything in your pantry to make them!

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Ingredients

½ cup all-natural peanut butter
2 tablespoons pure maple syrup
¼ cup unflavored collagen peptides (see notes for swaps)
⅛ teaspoon sea salt
¾ cup dark chocolate chips

Instructions

In a mixing bowl, combine the peanut butter, maple syrup, collagen, and salt. Mix well until the dough looks thick and uniform.
Line a baking sheet or plate with parchment paper. Use a tablespoon to scoop the dough and roll it into a ball. Use your hands to press and shape each ball into an egg-like shape, then place the pan in the freezer to set.
While the peanut butter eggs are setting in the freezer, melt the dark chocolate chips in a double boiler. Alternatively, you can melt them in the microwave using 30-second intervals. Stir until smooth. (If the chocolate seems too thick to work with, you can add up to a teaspoon of coconut oil to thin out the texture. This will make them melt faster at room temperature, so keep that in mind.)
Remove the the peanut butter eggs from the freezer, and use a spoon to spread the melted chocolate over the top of each one. The chocolate may set very quickly if the eggs are cold from the freezer, but if it's not firming up quickly enough for you, just place the pan back in the freezer for a few minutes.
Once the chocolate is firm on the top, flip the eggs over and coat the other side with chocolate, too. While the chocolate still looks wet, you can sprinkle on a few colorful sprinkles, if you'd like to. (Or try some flaky sea salt!)
Place the chocolate peanut butter eggs in the freezer to firm up for at least 10 more minutes, and then they are ready to serve. These will soften at room temperature, so store them in an airtight container in your fridge (for a softer bite) or the freezer (for more crunch) and serve them chilled. Peanut butter eggs will keep for up to 2 weeks in the fridge, or up to 6 months in the freezer.

Video

Notes

Nutrition information is for 1 of 11 pieces. This is automatically calculated, and is just an estimate not a guarantee. For accurate results, use the labels on your ingredients at home.

Swaps for Collagen: This recipe was originally posted using 1 tablespoon of coconut flour instead of 1/4 cup collagen. The collagen provides more protein and no added flavor, but you can also use a 1/4 cup of blanched almond flour with similar results.

Update Note: This recipe was updated in 2025 to use collagen as a high-protein option, increasing the protein from 3 grams to 8 grams per piece. I also reduced the salt from a 1/4 teaspoon to 1/8 teaspoon, but feel free to use more if you prefer.

Nutrition