Prot: 6 g, Carbs: 4 g, Fat: 11 g, Cal: 133


After seeing so much Easter candy in the stores, I knew I had to create some protein versions for you. And with the ingredients I received from the Vitamin Shoppe, it was easy! Ditch the artificial sugary stuff, and make yourself some Chocolate Peanut Butter Protein Eggs!


As you may have realized, I like to keep my recipes as simple as possible. With simple recipes, I have no excuse for ever eating poorly! The filling for these Chocolate Peanut Butter Protein Eggs is made from natural peanut butter, Warrior Blend protein powder, and a little water. Simple as that! And the coating is a 3-ingredient chocolate made from coconut oil, cacao powder, and stevia. A delicious combination!


There’s no baking involved here, so it’s a quick recipe, too. After mixing the filling ingredients and forming egg-shaped mounds, mix up the chocolate coating and give the eggs a double dip. A few minutes in the freezer, and they’re set!


The recipe happens to be vegan, and can be made raw vegan by substituting a raw sweetener for the stevia (and using a raw peanut butter). The drizzle shown in the photos is my Peanut Butter Protein Frosting, which has whey protein (and was not included in the macros). About half the frosting recipe would be enough drizzle for the six Chocolate Peanut Butter Protein Eggs here. For a vegan drizzle, I would use natural peanut butter (adding some coconut oil, if needed, to thin it out).


With these sugar-free Chocolate Peanut Butter Protein Eggs, you can skip the store-bought Easter candy and still feel like you are indulging! Give them a try!

Chocolate Peanut Butter Protein Eggs
Nutrition Information
  • Serves: 6
  • Serving size: 1 piece
  • Calories: 133
  • Fat: 11g
  • Carbohydrates: 4g
  • Sugar: 0g
  • Fiber: 2g
  • Protein: 6g
Prep time: 
Total time: 
Makes 6 protein candy eggs.
Peanut butter protein filling:
Chocolate coating
  1. Mix the peanut butter and Warrior Blend protein powder, adding the water as necessary.
  2. Line a small tray with parchment paper.
  3. Form the peanut butter protein mix into egg-shaped mounds, and place on parchment-lined tray.
  4. Put the peanut butter protein eggs in the freezer for a few minutes, and mix the ingredients for the chocolate coating.
  5. Remove the peanut butter protein eggs from the freezer. Using a fork, dip each in the chocolate coating, and then place back on parchment-lined tray.
  6. Place the tray in the freezer for a few minutes, then repeat the previous step, giving each piece a double coating of chocolate.
  7. Freeze for a few minutes more to set.
  8. If desired, drizzle with ½ recipe of Peanut Butter Protein Frosting (not included in the macros here).
  9. Enjoy! and store in the refrigerator.
A note about substitutions: If you use whey protein in place of the Warrior Blend protein, you'll need less water and you'll want to freeze them a little longer (~15 minutes) before dipping in the chocolate coating. You can use cocoa powder in place of the cacao powder. You can also substitute other natural sweeteners in place of the stevia.