Healthy Peanut Butter Eggs – Detoxification

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Healthy Peanut Butter Eggs – Detoxification

These healthy peanut butter eggs taste like Reese’s eggs, but each bite has a shorter list of ingredients and extra protein. They are naturally gluten-free and easy to make!

The ingredients you need

The peanut butter filling is made with 4 simple ingredients: peanut butter, maple syrup, collagen (for adding protein), and salt. If you don’t want to use collagen, check out my alternative ideas for testing with almonds and coconut flour.

Dark chocolate chips will create an outer coating for these Easter-inspired candies. (If you prefer, use dairy-free or semi-sweet chocolate chips.)

Peanut butter, collagen, chocolate chips, maple syrup and salt marked on a white surface.

How to Make Chocolate Peanut Butter Eggs

Line a baking sheet with parchment paper and mix peanut butter, collagen, maple syrup and sea salt in a medium bowl.

(See the printable recipe below for complete measurements.)

Alternative Tips

If you don’t want to use collagen, replace a quarter cup of white almond flour or a tablespoon of coconut flour. These swaps will make the recipe vegetarian and vegetarian friendly.

The peanut butter and collagen are mixed together to make the eggs fill.

Whisk together the peanut butter mixture until it resembles the dough. Then, use a cookie spoon (about 1 1/2 tablespoon) to shovel the dough and roll it into the ball between hands.

Place the balls on a parchment-lined pan and repeat until you hit about 10 to 11 balls.

Flatten the balls on a parchment-lined baking sheet with your fingers and shape them into the shape of an egg while working. The oval shape you are basically making is slightly narrower at the top and wider at the bottom.

Peanut butter eggs are shaped on the pan with chocolate on top.

You can turn it into thick or thin as you want.

After shaping the eggs, cool the pot in the refrigerator. Now you can make a double boiler by adding an inch of water to a small pot. Bring the water to a boil and cover the pot with a heat-protected bowl attached to the top.

Add dark chocolate chips to the bowl. The steam below will melt them gently. Stir until the melted chocolate looks smooth. ((notes: If the chocolate looks too thick, add 1/2 teaspoon of coconut oil to help thin the texture. This will make them stable at room temperature, so I’m trying to avoid it. )

Chocolate spreads on both sides of peanut butter eggs.

Remove peanut butter eggs from the refrigerator and drizzle with a spoon and sprinkle melted chocolate on top and sides of each egg.

Since the peanut butter is cold, the chocolate will start to be fast and firm, I found this method easier than dipping it in a bowl of chocolate. But it’s easiest for you to cover them up!

Freeze these for 5 minutes to help the chocolate harden quickly. Then throw them away and apply melted chocolate to the other side. Return the pot to the refrigerator until firm, about 10 minutes.

These peanut butter eggs can be eaten anytime once the chocolate becomes hard. If you don’t add coconut oil to your chocolate, it can be served at room temperature.

Or, keep them in the refrigerator for a firm dessert.

Peanut butter eggs on the plate with joe's almonds covered.

Looking for healthier desserts? Try protein brownies, fruity sweet peanut butter balls or protein rice crispy snacks.

In a mixing bowl, mix together peanut butter, maple syrup, collagen and salt. Mix well until the dough looks thick and even.
Paint baking tray or plate with parchment. Scoop the dough with a tablespoon and roll it into balls. Press each ball into an egg-shaped shape by hand and place the pan in the refrigerator.
Melt the dark chocolate chips in a double pot while the peanut butter eggs are in the refrigerator. Also, you can melt them in the microwave using 30-second intervals. Stir until smooth. (If the chocolate seems too thick to use, you can add up to a teaspoon of coconut oil to dilute the texture. This will make them melt faster at room temperature, so keep this in mind.)
Remove the peanut butter eggs from the refrigerator and spread the melted chocolate on each chocolate with a tablespoon. If the egg is cold from the refrigerator, the chocolate may be placed quickly, but if it doesn’t launch it quickly enough, just put the pot back in the refrigerator for a few minutes.
Once the chocolate is firm, flip the egg into an egg and coat the other side with chocolate. While the chocolate still looks wet, you can sprinkle some colorful sprinkles if you like. (Or try some flaky sea salt!)
Keep the chocolate peanut butter eggs in the refrigerator for at least 10 minutes and then ready to serve. These will soften at room temperature, so store them in an airtight container in the refrigerator (softer bite) or freezer (more tighter) and then cool it. Peanut butter eggs can stay in the refrigerator for up to 2 weeks or last up to 6 months in the refrigerator.

Nutrition information was used in 1 out of 11 pieces. This is calculated automatically, just estimates and not guarantees. For accurate results, use the label on the ingredients at home.
Collagen swaps: The recipe was originally released using 1 tablespoon of coconut flour instead of 1/4 cup of collagen. This collagen provides more protein without added flavor, but you can also use 1/4 cup of light almond flour for similar results.
Update Note: The recipe was updated in 2025 to use collagen as a high-protein option, increasing the protein from 3 grams to 8 grams per tablet. I also lowered the salt from 1/4 tsp to 1/8 tsp, but feel free to use more if you prefer.