High Protein Chocolate Peanut Butterfinger Easter Eggs

 No-Bake Butterfinger Protein Easter Eggs (Makes 6)

Per 1 Easter Egg

Calories: ~210

Protein: ~12g

Carbs: ~18g

Fat: ~12g

Fiber: 6g

Ingredients

For the filling:

• ½ cup creamy peanut butter

• 4 tbsp PB2 powder

• 2–3 tbsp water (start with 2, add more as needed for a thick paste)

• 1 scoop unflavored protein powder (I use Kion Unflavored Protein powder, Code "Mamma" for 15% off )

• 1 tsp vanilla extract

• 2 tbsp maple syrup

• 1½ cups crushed vanilla cornflakes (you used Cascadian Farm)

  
  

For the chocolate coating:

• ~½ bag dark chocolate chips (Lily's)

• 2 tsp coconut oil

• Flaky sea salt (optional but highly recommended)

  
  

Instructions

1. Make the filling

• In a bowl, mix peanut butter, PB2 powder, protein powder, vanilla, and maple syrup.

• Add 2 tbsp water and stir until combined.

• Slowly add more water (1 tsp at a time) until you get a thick, slightly sticky dough.

2. Add the crunch

• Fold in crushed cornflakes.

• Mixture should be moldable but not wet… think “Butterfinger center meets protein ball.”

3. Shape

• Divide into 6 portions.

• Form into Easter egg shapes with your hands.

• Place on parchment-lined tray and freeze for 20–30 minutes until firm.

4. Melt chocolate

• In a microwave-safe bowl, melt chocolate chips + coconut oil in 30-second intervals, stirring until smooth.

5. Dip

• Remove eggs from freezer.

• Dip each into melted chocolate, coating fully.

• Place back on parchment.

6. Finish

• Sprinkle with flaky sea salt while chocolate is still wet.

• Freeze again for 10–15 minutes until set.

Notes:

• If mixture is too dry → add a splash of water

• If too wet → add a little more PB2 or crushed cornflakes

• Keep them stored in ***freezer for best texture