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Dairy-Free

Healthy Caramel Apple Date Bark

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overhead image of caramel apple date bark cut into pieces

I’m not sure what took me so long to try the viral date bark, but I’m so glad I finally did! And if you haven’t tried it yet either, consider this your sign to hop on the bandwagon – because this caramel apple version is next level delicious. It’s sweet, salty, chewy, crunchy, and tastes like a caramel apple dipped in chocolate – all in a 5-ingredient, no-bake bark that lives in your freezer and is ready to grab whenever you’re craving a little something sweet!

This is the kind of recipe that tastes like a treat, but is actually pretty healthy. Medjool dates are naturally high in fiber and naturally sweet – no refined sugar needed! The peanut butter adds healthy fats and protein. The apple adds freshness and crunch. And the pretzels? That’s just the salty-sweet touch that makes this completely irresistible. If you love no-bake treats, this belongs right alongside my 4-ingredient date caramels and healthy peanut butter cup bars in your freezer at all times.

Why You’ll Love This Caramel Apple Date Bark

  • Just 5 ingredients! Medjool dates, peanut butter, apple, chocolate chips, and pretzels. No refined sugar, no complicated steps, no oven. Just layer, freeze, and enjoy.
  • Higher in fiber than your average sweet treat. Medjool dates are one of the best natural sources of fiber, each serving delivers a meaningful amount that helps keep you full and supports gut health. It’s a genuinely nourishing treat that actually tasted good.
  • Totally delicious and completely addictive. Chewy caramel-like dates, creamy peanut butter, crisp apple, rich chocolate, and salty pretzels – the combination of flavors and textures in every single bite is absolutely incredible. You will not be able to stop at one piece. Consider this your warning!
caramel apple date bark cut into pieces and stacked on top of each other.

Sam’s Recipe Tips

  • Roll the dates as thin and evenly as possible. This is the most important step for a bark that holds together cleanly. The thinner the date layer, the more even the layers above it will be, and the cleaner your pieces will cut. Use firm, even pressure with the rolling pin and take your time.
  • Slice the apple paper-thin. Thicker apple slices will make the bark harder to cut and can cause the layers to separate when frozen. Use a mandoline or a very sharp knife to get the thinnest slices possible.
  • Don’t skip the freeze time. The bark needs at least a full hour in the freezer to set completely. If you cut into it too early, the chocolate will crack and the layers will separate. Overnight is even better!
  • Add flaky sea salt on top. Before freezing, sprinkle a pinch of flaky sea salt over the chocolate and pretzels. The sweet-salty combination is absolutely next-level and takes this bark from delicious to completely unforgettable.

Flavor Variations & Topping Options

🥜 Make it Nut-Free: Swap the peanut butter for sunflower seed butter (SunButter) for a completely nut-free version that’s just as delicious. Make sure to use gluten-free pretzels as well for a fully allergen-friendly bark!

🍫 Dark Chocolate Almond: Use almond butter instead of peanut butter and top with slivered or chopped toasted almonds instead of pretzels. Rich, nutty, and deeply satisfying.

🥥 Tropical Twist: Swap the apple for thinly sliced mango or pineapple, use cashew butter instead of peanut butter, and top with toasted shredded coconut instead of pretzels. Drizzle with white chocolate for an extra tropical touch.

🎃 Pumpkin Spice (perfect for fall!) Add ½ teaspoon of pumpkin pie spice to the melted chocolate before drizzling. Top with pepitas instead of pretzels and a sprinkle of cinnamon. The ultimate fall bark!

🍓 Strawberry Chocolate: Swap the apple for thinly sliced fresh strawberries and skip the pretzels. Top with freeze-dried strawberry pieces and a drizzle of white chocolate for a beautiful berry bark.

Made this recipe? I’d love to see it! Tag me on Instagram @samdoesherbest or TikTok @samdoesherbest – I repost my favorites! And if you loved it, please leave a ⭐⭐⭐⭐⭐ rating and written review below. It means the world and helps other readers find this recipe!

overhead image of caramel apple date bark cut into pieces
5 from 1 vote

Healthy Caramel Apple Date Bark

This caramel apple date bark is a 5-ingredient, no-bake treat made and it tastes exactly like a chocolate-dipped caramel apple! It's naturally higher in fiber, free of refined sugar, and comes together in just 15 minutes of prep before the freezer does the rest. If you're looking for an easy, healthy date bark recipe that's as impressive as it is delicious, this is it!
Print Pin Rate
Prep Time: 10 minutes
Freeze Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 10 servings

Equipment

  • 1 9×13-inch baking sheet

Ingredients

  • 16 medjool dates
  • 1/4 cup peanut butter (natural, drippy)
  • 1 apple thinly sliced
  • 1 cup chocolate chips melted
  • 1/4 cup pretzels

Instructions

  • Line a baking sheet with parchment paper. Arrange pitted dates in a close, even layer on the parchment.
  • Place a second sheet of parchment on top of the dates and use a rolling pin to roll and flatten them into a thin, even layer.
  • Remove the top parchment. Spread peanut butter evenly over the date layer.
  • Arrange thinly sliced apple evenly over the peanut butter.
  • Pour melted chocolate over the apple layer and spread evenly with a spatula.
  • Sprinkle pretzels over the chocolate and press down gently to adhere.
  • Freeze for at least 1 hour until completely firm. Cut or break into pieces and enjoy!

Nutrition

Serving: 1serving | Calories: 250kcal | Carbohydrates: 43g | Protein: 3g | Fat: 8g | Fiber: 4g | Sugar: 30g
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30 Minutes or Less

5-Ingredient No-Bake Cookies

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no bake cookies piled on top of each other on a table.

I’ve been making a version of no-bake cookies my whole life, but this healthier twist is my new fave! They’re super easy to make, beginner-friendly, and come together in basically no time at all. Keep a batch in the fridge all week for an easy healthy snack, or in the freezer for whenever that chocolate-peanut butter craving hits. If you love easy no-bake treats, you’ll also love my Healthy Peanut Butter Cup Bars and Healthy Almond Joy Bars!

Why You’ll Love These No-Bake Cookies

  • Just 5 ingredients! Peanut butter, coconut oil, honey or maple syrup, cocoa powder, and rolled oats. No refined sugar, no butter, no dairy, no flour. Just healthier ingredients that come together into something genuinely delicious.
  • No oven required. These cookies are made entirely on the stovetop and set in the fridge — perfect for hot summer days when you want something sweet but absolutely cannot bring yourself to turn on the oven.
  • Healthy, gluten-free, dairy-free, and refined sugar-free. Naturally sweetened with honey or maple syrup, made with gluten-free rolled oats, and completely free of dairy!
no bake cookies with a bite taken out.

Frequently Asked Questions

What can I use instead of peanut butter?

Any creamy nut or seed butter works as a 1:1 swap! Almond butter gives a slightly milder, nuttier flavor. Cashew butter is lovely and subtly sweet. Sunflower seed butter keeps these completely nut-free and is a great option for school-safe snacks. Just make sure whichever butter you use is natural and unsweetened for the best results and flavor.

How can I make these gluten-free?

They’re very easy to make completely gluten-free! Simply use certified gluten-free rolled oats in place of regular oats. I buy these gluten-free rolled oats in bulk on Amazon! All other ingredients in this recipe are naturally gluten-free, so that one swap is all you need. Look for oats labeled “certified gluten-free” to ensure there’s no cross-contamination during processing.

What can I use instead of coconut oil?

If you don’t have coconut oil or prefer not to use it, vegan butter (like Miyoko’s or Earth Balance) works as a great dairy-free substitute and will give the cookies a richer, more buttery flavor. Regular unsalted butter also works if you’re not keeping this dairy-free. The texture may vary very slightly depending on which fat you use, but all three options will produce a delicious cookie.

overhead image of no bake cookies on a table with mini chocolate chips and sea salt on top.

Sam’s Recipe Tips

  • Work quickly when scooping. Once the mixture comes off the heat, it starts to firm up fast. Have your parchment-lined plate or sheet ready to go before you start cooking, and scoop the cookies as soon as the mixture is ready. If it starts to harden in the pan before you’ve finished scooping, pop it back over very low heat and stir until it loosens up again.
  • Don’t skip the fridge time. These cookies need the chill time to set up firm and hold their shape. 30 minutes is the minimum – if you’re in a warmer kitchen, give them a full hour. They’re also delicious eaten straight from the freezer if you love a firmer, fudgier cookie!
  • Use a cookie scoop for uniform cookies. A 2-tablespoon cookie scoop makes it easy to portion the cookies quickly and evenly so they all set at the same rate. Slightly flatten each cookie with the back of the spoon right after scooping for a more traditional cookie shape.

Made this recipe? I’d love to see it! Tag me on Instagram @samdoesherbest or TikTok @samdoesherbest – I repost my favorites! And if you loved it, please leave a ⭐⭐⭐⭐⭐ rating and written review below. It means the world and helps other readers find this recipe!

no bake cookies piled on top of each other on a table.
5 from 1 vote

5-Ingredient No-Bake Cookies

These no-bake cookies are a healthier twist on the classic cookie! Made with just 5 wholesome ingredients, naturally sweetened with honey or maple syrup, and completely gluten-free and dairy-free. They're the easiest, most satisfying treat and there's NO baking required!
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 5 minutes
Chill Time: 30 minutes
Total Time: 40 minutes
Servings: 16 cookies

Equipment

  • 1 medium saucepan
  • 1 cookie sheet

Ingredients

  • 1/2 cup creamy peanut butter unsweetened
  • 1/4 cup coconut oil
  • 1/4 cup honey or maple syrup
  • 2 tablespoons unsweetened cocoa powder
  • 1 1/2 cups rolled oats

Instructions

  • Add the peanut butter, coconut oil, and honey or maple syrup to a medium saucepan over medium-low heat. Stir continuously until melted and completely smooth.
  • Stir in the cocoa powder and rolled oats until fully combined. Cook and stir for another 2–3 minutes.
  • Remove from heat and quickly scoop 2-tablespoon portions onto a parchment-lined plate or baking sheet.
  • Refrigerate for 30 minutes or until firm. Enjoy or store in an airtight container!

Notes

  • Work quickly when scooping – the mixture firms up fast once off the heat!
  • Use certified gluten-free oats to keep this recipe completely gluten-free.
  • Any nut or seed butter works as a peanut butter substitute.
  • Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.
  • These are also delicious eaten straight from the freezer!

Nutrition

Serving: 1serving | Calories: 115kcal | Carbohydrates: 10g | Protein: 3g | Fat: 8g | Fiber: 1g | Sugar: 5g
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Dairy-Free

4-Ingredient Healthy Peanut Butter Cup Bars

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close up image of a bite taken out of a healthy peanut butter cup bars.

If you love Reese’s peanut butter cups (and honestly, who doesn’t?!) these healthy peanut butter bars are about to become your new favorite treat! A thick peanut butter base topped with a smooth chocolate-peanut butter layer, sliced into individual bars. They taste like a giant peanut butter cup, but made with just 4 better-for-you ingredients. Entirely no-bake, and even gluten-free, dairy-free, and refined sugar-free!

I keep a batch of these in my freezer at all times – right alongside my 4-Ingredient Healthy Date Caramels and 6-Ingredient Healthy Snickers – perfect for when I’m craving a little something sweet. These bars take about 10 minutes to make, and then the freezer does the rest!

healthy peanut butter cup bars sliced with flaky salt on top.

Why You’ll Love These Healthy Peanut Butter Cup Bars

  • Just 4 ingredients. Peanut butter, almond or oat flour, maple syrup, and chocolate chips. That’s the whole list – no powdered sugar, no butter, no overly processed ingredients!
  • No-bake and incredibly easy. Mix, press, pour, chill. There’s no oven involved, no special equipment, and no complicated steps.
  • Gluten-free and dairy-free. Made with almond or oat flour and dairy-free chocolate chips, these bars work for almost every diet.
  • Refined sugar-free. Naturally sweetened with maple syrup – just enough to bring out the best in that peanut butter flavor without going overboard.
  • A healthy sweet treat everyone loves! Kids, adults, healthy-dessert-skeptics, chocolate-lovers – these bars are everyone’s favorite. They taste like dessert but are made with real, healthier ingredients.
  • Great for meal prep. Make a batch on Sunday, slice into bars, and store in the fridge or freezer for a ready-to-grab treat all week long.

Frequently Asked Questions

Can I freeze these peanut butter bars?

Absolutely – and I highly recommend it! These bars freeze beautifully and are honestly even better straight from the freezer. Freeze in the pan until completely set, then slice and store in an airtight freezer-safe container or zip-lock bag for up to 3 months. When you’re ready to eat one, let it sit at room temperature for 5 minutes or enjoy it cold — both are delicious. For easy grab-and-go portions, layer the bars between sheets of parchment paper so they don’t stick together.

What can I use instead of almond flour?

Oat flour is the best swap – use the same amount (1 cup) and the bars will come out just as thick and fudgy. You can make your own oat flour by blending rolled oats in a food processor until fine. Coconut flour is another option, but it absorbs more moisture than almond or oat flour, so you’ll want to use less — start with ¼ cup and adjust from there. If the mixture feels too dry, add an extra tablespoon or two of peanut butter to bring it together.

How much protein does each bar contain?

Each bar contains approximately 6–7 grams of protein, primarily from the natural peanut butter and almond flour. For an extra protein boost, you can stir a scoop of vanilla protein powder into the peanut butter base — just reduce the almond flour slightly so the texture stays right. My 4-Ingredient Protein Reese’s Eggs use a similar method if you want an even higher-protein peanut butter chocolate treat!

close up image of a bite taken out of a healthy peanut butter cup bars.
5 from 4 votes

Healthy Peanut Butter Cup Bars

These healthy peanut butter bars are a no-bake, 4-ingredient treat that tastes exactly like a giant peanut butter cup! With a thick, fudgy peanut butter base and a smooth chocolate-peanut butter layer on top – they're gluten-free, dairy-free, refined sugar-free, and come together in just 10 minutes. If you're looking for an easy healthy peanut butter bar recipe that's as delicious as it is healthy, this is it!
Print Pin Rate
Prep Time: 10 minutes
Freeze Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 12 servings

Equipment

  • 1 9×4-inch loaf pan
  • 1 large bowl
  • 1 small bowl

Ingredients

For the peanut butter layer:

  • 1 cup creamy peanut butter unsweetend
  • 1 cup almond flour or oat flour
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract optional

For the chocolate layer:

  • 1 cup chocolate chips
  • 1/4 cup creamy peanut butter unsweetened

Instructions

  • Line a 9×4-inch baking pan with parchment paper.
  • Make the peanut butter layer by mixing together the peanut butter, almond or oat flour, maple syrup, and vanilla extract (if using) in a large bowl.
  • Transfer the peanut butter mixture to your prepared baking pan and press it into an even layer in the pan.
  • Make the chocolate layer by melting the chocolate chips and peanut butter in either the microwave or over a double boiler until completely smooth. Pour the melted chocolate mixture on top of the peanut butter layer and spread until it’s smooth and even.
  • Chill the bars in the freezer for one hour, then remove and slice into small bars.

Nutrition

Serving: 1serving | Calories: 265kcal | Carbohydrates: 18g | Protein: 4g | Fat: 19g | Fiber: 2g | Sugar: 10g
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30 Minutes or Less

4-Ingredient Mini Banana Muffins

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mini banana muffins piled on a plate.

I make these mini banana muffins every. single. week! Not only does my toddler love them, but I’m obsessed too. They’re the perfect little one (or two) bite snack, taste just like banana bread, and are super easy to make. Totally gluten-free, dairy-free, and even refined sugar-free – these little bite copycats come together in under 30 minutes. I love making a big batch of these on Sunday to have on hand all week long. They’re the perfect grab-and-go breakfast, an easy after-school snack, or a lunchbox addition that kids actually get excited about. If you’re a fan of my 4-Ingredient Protein Brownies or my 3-Ingredient Protein Cookies, you are going to love these just as much!

Why You’ll Love These Mini Banana Muffins

  • Only 4 ingredients. Bananas, eggs, almond butter, and maple syrup. That is the entire list. No flour, no butter, no sugar — just real, wholesome ingredients.
  • Gluten-free and dairy-free. Completely free of gluten and dairy, making these accessible for the whole family regardless of dietary needs.
  • Refined sugar-free. The natural sweetness comes from ripe bananas and a touch of maple syrup — no white sugar, no brown sugar, nothing processed.
  • Kid-friendly. Kids go absolutely crazy for these. The mini size makes them perfectly poppable, and the soft, moist texture is toddler-approved.
  • Great for meal prep. Make a big batch on the weekend and you’ve got a healthy snack or breakfast ready to go all week. They also freeze beautifully — see storage tips below!
  • Super easy to make. Mash, mix, scoop, and bake. You don’t even need a mixer. From start to finish, these are ready in under 25 minutes.
mini banana muffin with a bite taken out.

Recipe Variations and Substitutions

  • Almond Butter: Any creamy nut or seed butter works as a 1:1 swap. Peanut butter gives a delicious peanut butter banana flavor, cashew butter is milder and slightly sweeter, and sunflower seed butter keeps these completely nut-free.
  • Maple Syrup: Honey works as a direct 1:1 swap. If your bananas are very ripe and sweet, you can reduce the maple syrup to just 2 tablespoons or even leave it out entirely!
  • Chocolate Chip Banana Muffins: Fold ¼–½ cup of chocolate chips into the batter before scooping. This is my personal favorite variation and a guaranteed hit with kids.
  • Blueberry Banana Muffins: Gently fold in ½ cup of fresh or frozen blueberries for a fruity twist.
  • Walnut Banana Muffins: Stir in ¼ cup of chopped walnuts for a little crunch and extra healthy fats.
  • Full-Size Muffins: No mini muffin tin? No problem! Use a standard 12-cup muffin tin instead, fill each cup ¾ of the way, and bake at 350°F for 18–22 minutes, or until a toothpick comes out clean.

Storage Tips

At room temperature: Store cooled muffins in an airtight container at room temperature for up to 2 days.

In the fridge: These mini banana muffins keep well in an airtight container in the refrigerator for up to 1 week. I actually love them cold straight from the fridge!

In the freezer: These freeze beautifully and are perfect for meal prep. Let the muffins cool completely, then arrange them in a single layer on a baking sheet and freeze until solid (about 1–2 hours). Once frozen, transfer to a zip-lock freezer bag or airtight container and freeze for up to 3 months. To enjoy, thaw at room temperature or pop in the microwave for 20–30 seconds until warmed through.

mini banana muffins piled on a plate.
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Mini Banana Muffins

These mini banana muffins are made with just 4 simple ingredients — ripe bananas, eggs, almond butter, and maple syrup — and come together in under 20 minutes! Soft, naturally sweet, and perfectly bite-sized, they're gluten-free, kid-friendly, and ideal for meal prep. These mini banana muffins are a great healthy snack or grab-and-go breakfast!
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 24 mini muffins

Equipment

  • 1 large bowl
  • 1 mini muffin pan

Ingredients

  • 3 ripe bananas
  • 3 eggs
  • 1 cup almond butter or any nut/seed butter
  • 1/4 cup maple syrup or honey

Instructions

  • Preheat oven to 350°F and grease a 24-cup mini muffin tin or line with mini muffin liners.
  • Mash the bananas in a large bowl until completely smooth.
  • Add the eggs, almond butter, maple syrup, and cinnamon to the bowl and stir until a smooth batter forms.
  • Scoop the batter into the prepared muffin tin, filling each cup about ¾ of the way full.
  • Bake for 12–15 minutes, or until set on top and a toothpick inserted in the center comes out clean.
  • Cool in the tin for 5 minutes, then transfer to a wire rack. Enjoy!

Notes

  • Use very ripe bananas for the best flavor and natural sweetness.
  • Store at room temperature for up to 2 days, in the fridge for up to 1 week, or in the freezer for up to 3 months.
  • Fold in chocolate chips, blueberries, or chopped walnuts for a fun variation!

Nutrition

Serving: 1mini muffin (of 24 muffins) | Calories: 85kcal | Carbohydrates: 8g | Protein: 3g | Fat: 5g | Fiber: 1g | Sugar: 5g
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30 Minutes or Less

4-Ingredient Protein Reese’s Eggs

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three protein reese's eggs stacked on top of each other.

The iconic spring time candy just got a major protein upgrade! Now I LOVE a Reese’s egg. Yes, even more than a peanut butter cup – the ratio of peanut butter to chocolate is simply so much better. But I don’t love the ingredients in a Reese’s egg. Which is exactly why I developed these protein Reese’s eggs. Just 4 ingredients, NO baking, high in protein, and super easy to make. And if you like this recipe, then you gotta give my healthy strawberry peanut butter cups a try this summer! Just as delicious and easy to make. 🙂

Why You’ll Love These Protein Reese’s Eggs

  • Just 4 ingredients. Peanut butter, vanilla protein powder, chocolate chips, and coconut oil. That’s the whole list — no powdered sugar, no fillers, no ingredients you can’t pronounce!
  • 8 grams of protein per egg. Every single egg pulls its weight. That’s more protein than most protein bars, in something that tastes like candy.
  • WAY healthier than the real thing. Store-bought Reese’s Eggs are packed with refined sugar, hydrogenated oils, and a long list of additives. These are made with real, wholesome ingredients you can actually feel good about eating.
  • No bake and SO easy. Mix, shape, freeze, dip. That’s the entire process. Prep time is under 10 minutes.
  • Perfect for Easter — or any time of year. Yes, these are egg-shaped and perfect for Easter baskets, but honestly I keep a batch in my freezer year-round. They’re that good.
  • Completely customizable. Use whatever chocolate you love — dark, semi-sweet, or sugar-free. Swap peanut butter for almond butter. Have fun and make them your own!
overhead image of protein reese's eggs with flaky salt on top.

Frequently Asked Questions

How much protein does each Reese’s Egg contain?

Each egg contains approximately 8 grams of protein, primarily from the vanilla protein powder and natural peanut butter. That’s a significant upgrade from store-bought Reese’s Eggs, which contain less than 3 grams of protein per egg. It also means these make a genuinely satisfying snack — not just a treat — that will actually keep you full!

Can I make these sugar-free?

Yes! This recipe is already very low in added sugar since the only sweetener comes from the protein powder and whatever is naturally present in your chocolate chips. To make them completely sugar-free, simply swap the chocolate chips for a sugar-free variety like Lily’s (sweetened with stevia) or Hu Kitchen chocolate (sweetened with coconut sugar, which is lower on the glycemic index). The peanut butter filling itself contains zero added sugar as long as you’re using an unsweetened, natural peanut butter.

What can I use instead of protein powder?

If you don’t have protein powder or prefer not to use it, there are a few great swaps. Coconut flour is the most popular alternative — use 2–3 tablespoons (it absorbs more moisture than protein powder, so use less). Almond flour also works well; use about 3–4 tablespoons for a similar texture. Keep in mind that skipping the protein powder will lower the protein content per egg significantly, but the flavor will still be delicious!

Tips for the Best Protein Reese’s Eggs

  • Use natural, drippy peanut butter. The kind where the oil separates at the top is ideal. Avoid thick, sugar-added peanut butters – they make the filling too stiff and overly sweet.
  • Don’t skip the freeze before dipping. Cold eggs = fast chocolate set = a cleaner, smoother shell. If the eggs aren’t frozen solid when you dip them, the chocolate will slide right off and pool on the parchment.
  • Add flaky sea salt on top. I know I already said it, but it genuinely takes these to another level. The saltiness against the sweet chocolate is everythingggg!
  • Use a fork for dipping. It gives you control and lets the excess chocolate drip off cleanly. If you have dipping tools, even better!
  • Make a double batch. These store in the freezer for up to 3 months in an airtight container. Future you will thank you!

More High-Protein Treats You’ll Love

Made these? I want to see them! Tag me on Instagram @samdoesherbest or TikTok @samdoesherbest — chocolate-covered creations always get a reshare. And if you loved this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. It helps so much!

three protein reese's eggs stacked on top of each other.
5 from 1 vote

4-Ingredient Protein Reese’s Eggs

These 4-Ingredient Protein Reese's Eggs taste just like the classic Easter candy – but with 8 grams of protein per egg! Made with natural peanut butter, vanilla protein powder, chocolate chips, and coconut oil, they come together in just a few minutes with NO baking required. If you're looking for a healthy Reese's Eggs recipe that actually satisfies your chocolate-peanut butter craving, this is the one!
Print Pin Rate
Prep Time: 10 minutes
Freeze Time: 28 minutes
Total Time: 38 minutes
Servings: 10 eggs

Equipment

  • 2 small bowls
  • 1 small baking sheet

Ingredients

Peanut butter filling:

  • 1/2 cup creamy peanut butter unsweetened
  • 1/3 cup vanilla protein powder

Chocolate coating:

  • 1 cup chocolate chips
  • 1 tablespoon coconut oil

Instructions

  • Mix together the peanut butter and protein powder in a small bowl until a thick dough forms.
  • Scoop about 2 tablespoons of mixture per egg, shape into egg forms and place on a parchment-lined baking sheet. Freeze the eggs for about 10 minutes, or while you make the chocolate coating.
  • Melt the chocolate chips and coconut oil together in either the microwave or over a double boiler until completely smooth.
  • Dip each frozen egg in melted chocolate, coat fully, tap off excess, and return to the parchment-lined baking sheet.
  • Freeze for 10 minutes, or until the chocolate has set. Then, enjoy right away or store in the fridge for later!

Notes

  • Use natural, unsweetened peanut butter for best texture and flavor.
  • Sub coconut flour (2–3 tbsp) or almond flour (3–4 tbsp) in place of protein powder if needed.
  • Store in an airtight container in the fridge for up to 1 week or the freezer for up to 3 months.

Nutrition

Serving: 1egg | Calories: 180kcal | Carbohydrates: 11g | Protein: 8g | Fat: 13g | Fiber: 2g | Sugar: 4g
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