No-Bake Chocolate Covered Protein Eggs With Almond Butter (Easy + Clean)

This post may contain commission-earning affiliate links.

Copycat Reese’s Eggs: No-Bake Chocolate Covered Protein Eggs

Reese’s Eggs are a classic Easter candy that take the treat-loving world by storm each Spring. These no-bake chocolate covered protein eggs made with almond butter are my favorite clean-ingredient variation of this fan favorite Easter dessert!

These eggs are made with wholesome ingredients like Ka’Chava vanilla protein powder, almond butter, and maple syrup, and they’re naturally gluten-free, dairy-free, and full of nourishing fats and plant-based protein. Whether you’re prepping snacks for the week or want a clean-ingredient Easter candy alternative, this recipe has you covered!

Why You’ll Love These Copycat Reese’s Eggs Made With Almond Butter and Protein Powder

• This is a no-bake dessert recipe – no oven needed!
• The almond butter filling is naturally sweetened
• These are a perfect clean treat for Easter
• Have more protein than traditional Reese’s Eggs because of the protein powder
• Easy to make and freezer-friendly

No-Bake Chocolate Covered Protein Eggs With Almond Butter Recipe – FAQ’s

Can I use a different protein powder?

Of course! Ka’Chava Vanilla Protein Powder is my favorite – it adds a great flavor and texture, but you can swap it for another plant-based or whey protein powder. *Keep in mind that some protein powders absorb more liquid than others, so you may need to adjust the almond butter or maple syrup to get the right consistency.

Can I use peanut butter instead of almond butter?

Yes! Peanut butter, cashew butter, or even sunflower seed butter work just as well. You can use whatever nut butter flavor you prefer!

How do I store these protein eggs?

You can store them in an airtight container in the fridge for up to a week or freeze them for up to a month. If frozen, let them sit at room temperature for a few minutes before eating so they soften slightly.

Can I make these without chocolate?

Of course! If you want a lower-sugar option, you can skip the chocolate coating and enjoy the protein-packed filling on its own. You can also roll them in coconut flakes or crushed nuts for a delicious, chocolate-free alternative.

Can I make these ahead of time for meal prep?

Definitely! These protein eggs are perfect for meal prep since they stay fresh in the fridge or freezer. Just make a batch at the start of the week and enjoy a quick, healthy treat whenever you need one.

Ingredients You’ll Need:

Here’s what you’ll need to make these no-bake chocolate protein eggs:

• 1/2 cup Ka’Chava Vanilla Protein Powder – This gives your eggs a boost of plant-based protein and delicious vanilla flavor.
• 1/2 cup Almond Flour – Adds a soft texture.
• 1/2 cup Almond Butter – Creamy, nutty, and perfect for binding everything together.
• 3–4 tbsp Maple Syrup – Naturally sweetens the filling without refined sugar.
• Pinch of Salt – Just enough to balance the sweetness and bring out the flavors.
• 1 cup Dark Chocolate Chips – Rich, melty chocolate that makes these extra indulgent.
• 1 tbsp Coconut Oil – Helps create that glossy, smooth chocolate coating.
• Flaky Sea Salt (optional) – A sprinkle on top adds the perfect finishing touch.

How to Make These No-Bake Chocolate Almond Butter Protein Eggs

Make Your Filling

In a medium mixing bowl, combine the vanilla protein powder, almond flour, almond butter, maple syrup, and a pinch of salt. Mix everything together using a silicone spatula until fully incorporated. The mixture should be soft but shapeable.

Shape Your Eggs

Scoop out equal-sized portions of the mixture and shape each one into an egg. Place them on a parchment-lined baking sheet or tray. You should get about 12 mini eggs. Freeze for 10-15 minutes to firm them up.

Melt the Chocolate

While the eggs are setting, add dark chocolate chips and coconut oil to a microwave-safe bowl. Heat in the microwave for 20 seconds, stir, then continue heating in 15-second intervals, stirring between each, until fully melted and smooth.

Coat the Eggs

Remove the protein eggs from the freezer. Dip each egg into the melted chocolate, flipping to coat both sides evenly. Use a fork to lift them out and return them to the parchment paper. While the chocolate is still soft, sprinkle with flaky sea salt if desired.

Set & Serve

Return the chocolate-coated eggs to the freezer for another 10-15 minutes, or until the chocolate has fully hardened. Enjoy immediately or store in the fridge or freezer for later!

Tools:

• Parchment Paper
• Small Baking Sheet

Full No-Bake Chocolate Covered Protein Eggs With Almond Butter Recipe:

Print

More Clean, Homemade Candy Recipes to Try:

If you love making homemade sweet treats using clean ingredients, try out some of my other better-for-you treat recipes!

• Homemade Twix Bars – Gluten-free with almond flour, date caramel, and dark chocolate
• Paydate Candy Bars – Copycat Payday Candy Bars with date caramel, natural peanut butter, and peanuts
• Dark Chocolate Peanut Butter Dates – peanut butter stuffed dates covered in dark chocolate
• White Chocolate Covered Peanut Butter Dates – peanut butter dates coated in white chocolate

---