Nutrition
Calories: 291kcal | Carbohydrates: 23g | Protein: 11.3g | Fat: 17.6g | Fiber: 2.8g
Sad that they don't make a vegan Reese's Egg? Never fear, with this recipe we can make our own! These are super easy to make and have a protein twist on them!
Servings
Ingredients
- 1/2 tbsp coconut oil melted
- 1 cup vegan mini chocolate chips (I used Enjoy Life)
- 3/4 cup PBFit Peanut Butter spreadable
- 1/4 cup PBFit Powdered Peanut-butter powder
- 1/2 cup powdered sugar
- 2 tbsp soy milk
- 1/2 tbsp vanilla extract
- 25 g edamame puffs (I used Smart for Life)
Instructions
- In a small glass bowl, melt the coconut oil in the microwave. Should take like 20 seconds
- Add in the mini chocolate chips; stir well, and coat in the melted coconut oil. These should also start melting. Put in the microwave for 20 seconds. Take out the bowl and stir. Microwave for another 20 seconds, take out and stir. Do this in 20 second increments (to not burn the chocolate) until everything is melted and shiny
- Coat the bottom and sides of the egg molds with the melted chocolate. Try to get it as even as possible without making it too thick. Put in freezer for 5-10 minutes
- In a medium bowl, mix together the PBFit peanut butter spread, PBFit powder, powdered sugar, soy milk and vanilla extract until well mixed
- Once the chocolate is hardened, evenly distribute the edamame puffs into the egg molds
- Add the peanut butter mixture on top
- Spread remaining melted chocolate on top. And put in freezer for another 5 – 10 minutes
Equipment
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Notes
Soy-free Option:
- Instead of soy milk, use a different non-dairy milk – I would recommend Oat Milk.
Did you make this recipe?Mention @proteindeficient.vegan
You don’t have to be a chocolatier to make delicious protein chocolate peanut butter eggs; you don’t even have to know anything about chocolate or tempering chocolate. I don’t, and I made these. If you do know stuff about chocolate, that is awesome and you can modify this recipe to do the chocolate stuff the “right” way, but this recipe is the easy way! These are a great protein snack and in my opinion, taste better than most of the plant-based protein cups you’ll find at the store. These take no skills and barely any time to make! You can use different shapes if you want, like a cup, but I made these around Easter so they are eggs 🙂
Ingredients
- Vegan Chocolate – I like to use Enjoy Life Mini Vegan Chocolate Chips. These can be found at most stores, taste great, and melt really easily! You can use other kinds of vegan chocolate if you like something else better!
- Coconut Oil – this is the magic behind why we don’t need to worry about using a candy thermometer, a double boiler, and tempering chocolate. The coconut oil helps the chocolate setup and look shiny. If you know a lot about chocolate, you can temper it and stuff instead of using coconut oil!
- PB Fit Peanut Butter Spread – this is my favorite peanut butter spread because it has great macros. You can find this at most stores and online. If you’d rather use a regular peanut butter, you definitely can; just know that your calories/macros will change slightly.
- PB Fit Peanut Butter Powder – this is the brand I usually buy, but PB2 also has a great option! You can typically find these at most stores, or just buy it online!
- Powdered Sugar – this helps sweeten the peanut butter filling, since we aren’t using sweet chocolate.
- Soy Milk – this helps make the peanut butter filling more spreadable. You could use another kind of non-dairy milk if you wanted; I would stick with thicker options, like oat milk, though.
- Vanilla Extract – I love adding vanilla to any and all baked goods!
- Edamame Puffs – I used SmartforLife brand which you can find on Amazon. I noticed recently that they are currently unavailable right now so I’m still on the hunt for a new option and will share it with you when I find it. They do have pea protein puffs on Amazon that I bought but haven’t had a chance to try out yet, but they look pretty similar.
- Silicone mold – not really an ingredient? But you do need some sort of silicone mold. I used an egg mold, but you could use a peanut butter cup mold too. If you don’t have any of these, you could potentially use a muffin tin and muffin liners.
Instructions
- In a small glass (or microwavable) bowl, melt the coconut oil in the microwave. This should take about 20 seconds.
- Add in the chocolate and stir well; you want to try to coat all of the chocolate with the melted coconut oil to help prevent it from burning in the microwave.
- Microwave for another 20 seconds, remove from microwave and stir well.
- Do this in 20 second increments (don’t go longer than this or the chocolate might burn) until it’s melted and shiny.
- Coat the bottom and sides of the silicone mold with the melted chocolate. Try to get the chocolate as even as possible without making it too thick (otherwise you’ll run out of chocolate). Put this in the freezer for 5 – 10 minutes. If you’re using a silicone mold, you might want to place it on a baking sheet or something sturdy so it doesn’t do fun bendy stuff when you’re trying to move it to the freezer.
- In a medium bowl, mix together the PBFit Peanut Butter Spread, PBFit Powder, Powdered Sugar, Soy Milk and Vanilla Extract until well mixed and smooth.
- Once the chocolate is hardened, remove from the freezer, and evenly distribute the edamame puffs into the egg molds.
- Add the peanut butter mixture on top.
- Spread the remaining melted chocolate on top. The chocolate should still be melted at this point, but if it’s started to harden, you can melt it in the microwave again.
- Put back in the freezer for another 5 – 10 minutes, and remove once solid.
Silly Little Haiku
Who needs Reese’s Cups?
Peanut Butter and Chocolate
No better combo
Author
Protein Deficient Vegan
