Ingredients:
- 3/4 cup powdered peanut butter (like PB2) — mixed with water to form a thick paste
- 1/2 cup Swerve or other powdered zero-calorie sweetener
- 1 tbsp light butter or unsweetened applesauce
- 1–2 tbsp unsweetened almond milk (as needed for texture)
- 1/2 tsp vanilla extract
- Pinch of salt
- 1/2 cup Lily’s sugar-free chocolate chips (or similar)
- 1 tsp coconut oil (optional, helps smooth the coating)
Instructions:
- Line a tray with parchment or wax paper.
- In a bowl, mix powdered peanut butter with water (per package directions) until thick and spreadable.
- Add sweetener, light butter/applesauce, vanilla, salt, and almond milk. Mix until soft dough forms.
- Shape mixture into small egg-like ovals (about 1 tbsp each).
- Freeze for 30–45 minutes until firm.
- Melt sugar-free chocolate chips with coconut oil in the microwave, stirring every 30 seconds.
- Dip each egg into melted chocolate, place back on tray.
- Chill in fridge until chocolate is set. Store in fridge.
🍫 WW Points Breakdown (for entire batch — makes ~12 eggs):
- Powdered peanut butter (3/4 cup dry) — 6 points
- Light butter/applesauce — 1 point
- Almond milk, vanilla, salt — 0 points
- Swerve sweetener — 0 points
- Lily’s chocolate chips (1/2 cup) — 6 points
- Coconut oil — 1 point
Total: ~14 points for the batch
➡️ ~1–2 points per egg (depending on exact size and coating)
