Giant Protein Chocolate Peanut Butter Eggs

SERVING SIZE: 1 egg

YIELDS: 11 servings

– 50g Jif whipped peanut butter
– 100g peanut powder (like PB2)
– 84g whipped cream cheese
– 75g whey
– 100g sukrin gold syrup
– Stevia/Splenda to taste
– 100g chocolate chips

*Note: When baking with protein powder, we recommend staying away from pure isolate powder because it can create a cardboard texture. Whey/Casein blends usually work best for baking — our favorite is the Devotion Nutrition brand. If you are interested in trying Devotion Nutrition, use “AVATAR” at checkout and save 10%.

Using another brand of protein powder may result in slightly different macros. Click here to get expert tips on baking with other types of protein powder in our free online guide.

1. Microwave sukrin gold syrup for 10-15 seconds.
2. Place all ingredients in bowl (except for chocolate chips) and stir together until cookie dough consistency is reached. You may have to add a few teaspoons of water if dough is too dry (be careful not to add water too fast).
3. Roll and shape 11 eggs and place on parchment paper.
4. Freeze for one hour.
5. Microwave chocolate chips. You may need 1 – 1.5 cups for dipping, but you will only end up using about 100g total in the recipe.
6. Dip eggs in melted chocolate and place on parchment paper to cool.
7. Keep refrigerated for freshness. Enjoy the Chocolate Peanut Butter Eggs!