Macro Friendly Copycat Healthy Reese’s Eggs

It is almost Easter time and the Reese eggs probably hit store shelves the day after Valentine’s! 

If ever there was a candy treat that screams “Easter”, these Reese's eggs would be it. Creamy, chocolatey covering with peanut butter inside is the classic combination everyone loves! This easy and tasty recipe draws inspiration from the well-loved classic candy by replicating it with only four simple ingredients. We know that you'll be licking your fingers clean after biting into these heavenly treats – trust us when we say they taste just as good (if not better!) than their store-bought counterparts!

It's no secret that this chocolatey treat tops my list of favorites. In fact, my love for Reese's is so well-known that my mom never fails to sneak a few into my Easter basket each year. And I can’t  forget when I hit the jackpot and found the holy grail, a 6 oz Reese's egg in my basket! If you're a fellow Reese fanatic, you know that nothing else compares. To make a bit more nutritious options, I whipped up this copycat version which is just as peanut butter filled and delicious!

3 Reasons Why You Will Love This Macro Friendly Copycat Healthy Reese's Eggs Recipe

• Easy to make: I used an egg mold to make these even easier, but making the egg shapes by hand is super easy as well. They will fit in perfectly at your family's Easter get-together and people will think you bought them at a local candy shop!
• Minimal ingredients: With just a few ingredients that you likely already have on hand, you can whip together this recipe in no time! 
• Sooo delicious: Making these eggs from scratch makes them even better tasting and dare I say… Even more indulgent!? They've got that decadent taste of the classic candy we all know and love – but now with an extra nutritious punch.

Ingredients

• Peanut butter: I used Smucker’s Natural, Creamy peanut butter. Make sure to use a variety with JUST peanuts and salt, no sugar. We want the peanut butter to be drippy to make the right texture for our filling. 
• Maple syrup: I used sugar-free maple syrup to help sweeten the filling without excessive calories. 
• Vanilla protein powder: I used P.E. Science vanilla protein but we also love Clean Simple Eats (code TAMI) and 1st Phorm!
• Chocolate baking chips: I used dark chocolate chips because I love the taste of dark chocolate, but classic Reese's uses milk chocolate. 

Kitchen Tools Required

• Egg mold
• Spoon
• Small bowl 
• Medium bowl 
• Spatula/Mixing spoon
• Measuring spoons 

How to Make Copycat Healthy Reese's Eggs 

1. In a medium bowl, mix together peanut butter, maple syrup, and 2 tablespoons of protein powder until well combined. The mixture should be sticky like cookie dough. If the mixture is too runny, add additional protein powder (about 1 tablespoon). Allow dough to sit in the fridge for about 5-10 minutes to help set the dough. 
2. While the dough sets, melt your chocolate chips in the microwave in 30-second increments, stirring often until smooth consistency. Make sure to not burn the chocolate. Once chocolate is melted, cover the inside of the egg mold with chocolate. This will be your egg’s outer shell. 
3. Place egg mold into the freezer to help the chocolate set quicker. Less than 5 minutes is needed. 
4. Once chocolate is set, remove from the freezer and remove peanut butter filling from the fridge. Fill each egg with the filling, leaving room at the top. 
5. Cover the top of each egg with a chocolate layer. 
6. Place the egg molds in the freezer again for 10-15 minutes or as long as you would like until hardened. 
7. Once hardened, store in an airtight container in the fridge or freezer until ready to eat!

Swaps or Alternatives

If you have a peanut allergy or do not like it, feel free to use any nut butter variety- cashew, almond, or sunflower seed butter are great. This may alter the taste, but it will still be just as yummy!

While this recipe was tested with natural, creamy peanut butter, using PBfit could be an alternative if you are looking to create a lower-fat option. Prepare the peanut butter with more water so that it is a bit drippy, to achieve the right consistency for the filling!

If you do not have protein powder on hand or prefer to not use it, you can also use flour, preferably almond or coconut flour! It is not recommended to eat traditional raw flour due to it not being treated properly to destroy a variety of harmful bacteria like Salmonella and E. coli.

You can use honey in place of the maple syrup if needed. 

The chocolate can be swapped for Lily’s Sweets chocolate chips if looking for a low-sugar option. Different varieties of chocolate can also be used such as dark chocolate, espresso-flavored, or even white chocolate! 

Quick Tip(s)

I love keeping these eggs in the freezer for an after-dinner treat since they are so easy to make!

They are the perfect treat to bring to Easter and you can even make several batches with different chocolate and nut nutters to keep your family’s preferences in mind! 

FAQ’s

How can I customize this recipe?

You can get as creative as you’d like with your eggs! You can switch up your nut butters or your chocolate flavor. One way to add a bit of crunch is to use crunchy peanut butter (or simply add in your own nut pieces). You can also add in crushed M&m candies or graham crackers for a change in texture! 

How do I store these peanut butter eggs?

If you have leftovers, store the eggs in an airtight container in the fridge or freezer. They will last 3-4 days in the fridge or up to 1 month in the freezer. 

Macros & Nutrition Information

Serving size: 1 egg

Macros	Nutrition
Calories	205
Protein	7.3g
Carbs	13.1g
Fat	14.5g