COLLAGEN PEANUT BUTTER EGGS
My favorite Easter (Resurrection Day) treat is Reese's peanut butter eggs! I enjoyed some of the classic then decided to make these Collagen Peanut Butter Eggs as a healthier protein-added version. My Collagen Peanut Butter Eggs are higher in protein, lower in sugar, gluten-free and easily made dairy-free (just use dairy-free chocolate!) I honestly can't taste much difference between these and the classic.
Did you know? Protein is the most satiating macronutrient! When you add protein to baked goods, you make something that keeps you full a lot longer... a treat that acts more as a satisfying snack. On the flip side, the classic is a delicious treat to enjoy in moderation after a real meal.
For this recipe, I used LIV Body Marine Collagen in the unflavored variety. It's virtually flavorless, easy to mix in, and even more satiating that whey protein, studies show. Use my code "NOEXCUSES" to take 20% off all LIV Body products! However, collagen is also lower in leucine, the most important amino acid for muscle growth. This means these eggs might not be the best post-workout treat, especially being higher in fat.
I do not suggest swapping the exact same amount of whey or vegan protein powder in this recipe. I would start with half as much (30 grams) and add more protein, coconut flour or water as needed to get a mixture that's not too runny, sticky, or crumbly. Feel free to use another unflavored collagen powder.
Nut butter recommendations
I recommend a natural creamy peanut butter for this recipe with no added sugar. You can also use natural sunflower seed butter if allergic to peanuts! You can also try almond butter, cashew butter, or tahini - just keep in mind the thicker the nut butter the more water you'll need to add. If it's super drippy and not creamy, either use less or add a little coconut flour to thicken into a soft dough.
I used Pyure organic stevia blend in this recipe, a sweetener that's twice as sweet as sugar with no aftertaste. However, you can use whatever sweetener you like, such as erythritol, monk fruit sweetener, allulose, or stevia. If using one that measures 1:1 like sugar, you may need a little more to get the desired sweetness. If using concentrated drops, please refer to the brand-specific conversion chart!
You can easily make these sugar free or dairy free deepening on the type of chocolate you use. For sugar-free, I recommend Lily's dark chocolate or Lily's white chocolate. For dairy free, I would suggest Pascha white chocolate or Hu dark chocolate. The nutrition is for the dairy-free, gluten-free version!
Hope you enjoy these Collagen Peanut Butter Eggs! Leftovers will keep in the fridge at least a week in an airtight container.
This post contains affiliate links and is sponsored by LIV Body.
Collagen Peanut Butter Eggs
These Collagen Peanut Butter Eggs are lower in sugar, higher in protein, and dairy-free and gluten-free, too! I can't get enough of these creamy peanut butter eggs coated with luscious dark and white chocolate. Perfect for Easter (Resurrection Day)!
1/2 cup natural creamy peanut butter* (or other nut or seed butter)
1/2 cup (60g) flavorless collagen protein powder* (I used LIV Body Marine Collagen, code NOEXCUSES for 20% off)
2 tbsp. calorie free sweetener* (optional)
- 1/4 tsp. pure vanilla extract
- 1/4 tsp. sea salt (optional)
1.5 oz. dark chocolate*, melted
1.5 oz. white chocolate*, melted
- 1 tsp. coconut oil, melted
*See blog post for substitution recommendations.
Add peanut butter and vanilla to a small mixing bowl.
- Add marine collagen, sweetener (optional), and salt.
- Mix and fold until a thick dough is formed.
- Using rounded tablespoons, form into flattened egg shapes and arrange on sheet or plate lined with wax or parchment paper.
- Chill in freezer for 15 minutes or until slightly firm to the touch.
- Melt 1.5 oz. dark chocolate with 1/2 tsp. coconut oil in microwave (using 30 second intervals) or on stovetop over medium-low heat (using double boiler or small metal bowl nested inside a small saucepan with several inches of water).
- Using a spoon, dip egg semi-frozen egg into melted dark chocolate, and place on sheet.
- Return to freezer and melt another 1.5 oz. white chocolate and 1/2 tsp. coconut oil.
- Dip remaining eggs in white chocolate.
- Melt a little more dark and white chocolate (optional) and drizzle over top to decorate.
- Store in fridge in airtight container until ready to eat. Enjoy!
Calories (per coated egg): 157kcal, Fat: 10.2g, Sat fat: 3.1g, Carbs: 8g, Fiber: 2g, Sugar: 6g, Protein: 10g, Sodium: 92mg
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