Preparation Steps

• Line a small baking sheet with parchment paper or a silicone mat and set aside. Make sure your work surface is clean and dry.
• Stir the peanut butter briefly to make it smooth. In a mixing bowl, combine the peanut butter, maple syrup, vanilla extract, and vanilla protein powder. Fold the mixture together with a spatula until evenly blended; the mixture should be cohesive but slightly tacky.
• Cover the bowl and chill the filling in the refrigerator for 20–30 minutes to firm it slightly. Chilling makes shaping easier and helps the coating set faster later.
• Using a small cookie scoop or a heaping tablespoon, portion the chilled mixture and roll each portion between your palms into an egg shape. Place the shaped eggs on the prepared sheet about 1/2 inch apart. If the filling becomes too soft, return the tray to the fridge for 10 minutes before continuing.
• Transfer the tray to the freezer and let the shaped eggs firm up for 20 minutes — they should be cold and slightly hard to the touch before coating.
• While the centers chill, melt the chocolate in a double boiler over low simmering water, stirring until smooth. Alternatively, microwave the chopped chocolate in 20-second bursts, stirring between each until fully melted. Keep the chocolate warm but not too hot.
• Remove the eggs from the freezer. Using two forks or a dipping tool, dunk each egg into the melted chocolate and use one fork to lift it out, tapping the fork on the edge of the bowl to let excess chocolate drip off. Return coated eggs to the parchment-lined tray. Work quickly so centers stay cold.
• If you like, spoon a little extra melted chocolate over the tops for a smoother finish and sprinkle a tiny pinch of flaky sea salt on each egg while the chocolate is still wet.
• Place the tray back in the freezer for 10–15 minutes to fully set the chocolate. Once set, store the eggs in an airtight container in the refrigerator for up to 2 weeks or in the freezer for longer storage.