PB2 Skinny Peanut Butter Eggs

Easter ?? is quite literally this weekend (you know…in two days! ?), so we thought it would be an appropriate time to discuss one of our biggest vices.

Reese’s. Peanut. Butter. Eggs. ??

Need we say more? ??

If you are a lover of these delicious gifts from God ?? just as much as we are, then you understand what we are talking about, and quite possibly the level of obsessiveness they can create. They are hands down one of the best (if not THE best) candies out there. In fact, we are pretty sure each time they decide to launch a special edition version, for example, the egg-shaped ones for Easter versus the original PB cup, they taste even better. Is that even possible? No idea, but it is true. Full transparency…we have absolutely no evidence to back up this claim, except for it is fact. That is all. ??‍♀️?

With that said, we have decided over the years we just can’t indulge in these treats as much as we used to. I mean…come on. We do on occasion because we must…we are addicted. But with any and all addictions, we have to find a way to feed the cravings without all the guilt. Summer is fast approaching. ?? We are all selfishly thinking of our figures, am I right? Ugh. What a struggle.

Well, we have amazing news! ? Last year we found an amazing way to make peanut butter cups skinny (Protein Peanut Butter Cups) with a few favorite ingredient swaps. We kicked it up a notch with today’s post just in time for Easter. Yay! ??

We decided to create a “skinny” version of these delicious egg-shaped peanut butter treats! And, dare we say…we think not only are they delicious, they are huge contenders for the REAL thing!? I know! GASP! We cannot contain our excitement either.

Something about dark chocolate gives these babies the perfect texture and curbs the chocolate cravings in a big way. Dark chocolate is healthier for you, and packed full of antioxidants. As if that wasn’t enough to sell you on these skinny versions, the next ingredient that gives these treats the biggest BANG is PB2 peanut butter powder! This is a powder form of peanut butter that I am sure you all have heard about by now. The fitness world is obsessed, and so are we! It takes out a huge amount of the fat (and half the calories – yay!) you usually get with the original peanut butter form. Just mix it with some water, and you are set! ??‍?

We easily found egg molds on Amazon, and in no time we whipped these beauties up for a quick treat for the holiday weekend! Your family, friends, or guests will be none the wiser when you serve these healthier, lower calorie versions of chocolate covered peanut butter eggs.

Go on, babes…get dressed in your Easter best…because you are about to impress everyone with these perfect PB2 Skinny Peanut Butter Eggs! ???

What You Need

1 cup PB2 Peanut Butter Powder

2 tsp Stevia (optional)

1/2 tsp salt

8 Tbsp of water

2 cups Dark Chocolate (in bar form), roughly chopped

Egg treat molds

Step by Step

1. First in a small bowl, mix together your peanut butter powder, water and salt. We added in 1 teaspoon of Stevia for an extra hint of sweetness, but this is optional. Mix together until combined. The mixture should be thick. If not fully mixed, add in a bit more water. If too runny, add a small amount more of PB2 powder until consistency is to your liking.
2. Once mixed, roll your PB2 mixture into small balls (about 1-2 tsp in size), and set aside in the refrigerator.
3. In another small bowl, add your roughly chopped dark chocolate and microwave in 30 second intervals until fully melted, stirring after each heating. Be sure to mix for a minute to help with the pieces breaking down and melting before returning it for another cycle in the microwave. This will ensure that you don’t overheat, creating a not-so-smooth texture.
4. Once melted, fill your egg molds half way with chocolate, and place in the freezer for 10 minutes.
5. After ten minutes, remove the mold from the freezer, add a ball of peanut butter mixture on top, pushing down a bit to make the peanut butter layer a bit flat and fits all the way across each mold.
6. Cover each peanut butter ball layer with the remaining melted dark chocolate until fully covered, filling each mold cavity to the top.
7. Return the egg molds to the freezer for another ten minutes. Once set, remove each egg treat from the molds carefully.
8. We topped each egg treat once set with some extra melted dark chocolate to create a pretty drizzle. Feel free to omit or get creative with your own design. Enjoy!

NOTE: You can store eggs in the refrigerator for up to 10 days, or in an airtight container at room temperature for up to 5 days. We recommend keeping them cool in the refrigerator, as they do tend to soften a bit (just like a true Peanut Butter cup!) 🙂

TIPS: To keep the PB2 mixture from sticking to your hands while rolling, spray your fingers and palms with some nonstick baking spray or add a small tsp of vegetable oil to your hands before rolling. This will keep the mixture from sticking and help you roll them a whole lot easier.

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