Protein Peanut Butter Eggs

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Prep Time 5

Cook Time 25

Servings: 8 PB Eggs

Course: Dessert

Cuisine: American

1/2 cup plain, drippy peanut butter Look for a PB with only peanuts and maybe salt. Go for a drippy natural one too
2 scoops protein powder Both vanilla and plain are delish* see notes
1-2 tbsp maple syrup Depending on how sweet the protein powder is, you may need more or less maple syrup *see notes
pinch of salt
1 cup chocolate chips or chunks, melted Can add a tsp of coconut oil if you want to thin it

In a small bowl, mix 1 scoop of protein powder with the peanut butter and a pinch of salt. Stir in another scoop or a little less or more with 1-2 tbsp of maple syrup until you get the right consistency. See notoes about consistency
Scoop out 8 balls and place on parchment paper. Take each ball and flatten then form into a flatter egg shape. Freeze for about 20 minutes, until firm.
A few minutes before they're ready, melt the chocolate. If you want it runnier, add a tsp of coconut oil. Allow chocolate to sit so it's not too hot.
Plop each egg in chocolate and very gently flip in it and get it all covered. Using a fork, lift from the bottom and let any excess chocolate drip off. Place on the parchment paper again to dry. You can also drizzle any extra chocolate over the top. Keep in an airtight container in the fridge. You can also store for a few months in the freezer.

I've used both plain and vanilla protein powder. With the vanilla, I find you only need 1 tbsp of maple syrup. Depending on the size of the scoop you may need more or less powder. Give it a tiny taste and adjust the sweetness if needed
If you don't use protein powder, you can use coconut flour or almond flour. Start with 2 tbsp's and adjust from there. You want a slightly sticky consistency, but it shouldn't stick to your hands. You don't it too dry either. Aim for something like silly putty.

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