4 INGREDIENT “PEANUT BUTTER” EGGS Too early? Don’t worry, these are NOT peanut butter eggs, these are “peaNOT butter eggs” since no peanuts were used (I used Sunbutter instead!)
Made these with a whopping 4 simple ingredients! I’ll be making them again in about 2 days, and 2 days after that.
Ingredients in the original Reese’s Eggs:
Peanuts, Milk Chocolate, Sugar, Cocoa Butter, Chocolate, Nonfat Milk, Milk Fat, Lactose, Lecithin, PGPR (emulsifier), Sugar, Dextrose, Chocolate, Nonfat Milk, Vegetable Oil, Palm Oil,, Shea Oil, Sunflower Oil, Palm Kernel Oil, Safflower Oil, Salt, Whey, TBHQ (Preservative), Citric, Acid, Lecithin, Artificial Vanilla Flavor
4 INGREDIENT “PEANUT BUTTER” EGGS
– 2/3 cup of my x Nuzest Probiotic Vanilla Protein Powder
– 1/3 cup of Organic Sunbutter
– 2 Tbsp raw honey / maple syrup
– 1/4 cup water
– Santa Barbara Chocolate unsweetened chocolate chips (code: lilsipper)
Method:
Mix all ingredients except chocolate (use hands to compress batter). If the batter is still too crumbly and does not resemble “dough”, add a tiny bit more water. If it’s too “liquidy”, add a bit more protein powder to get a dough-like consistency. Form into preferred size and shape you want your eggs to be, and place in freezer while you melt the chocolate. Melt chocolate. Remove “peanut butter” eggs from freezer and quickly drizzle or completely immerse eggs in chocolate and lay flat on parchment paper. *The chocolate will firm up fast since the eggs are cold. Store in refrigerator for up to 3 days or freeze up to 1 month.
