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184

Calories

11g

FAT

10g

carbs

12g

protein

Ingredients

-1 cup peanut butter (I did half creamy and half chunky!)
-1/4 cup sugar free syrup or honey
-3 tbsp @kodiakcakes mix
-2 scoops @bowmar_nutrition PFC (or PWC, PHC, vegan peanut butter) .
-1/4 cup chocolate chips of choice

Directions

Serving Size: 13

In a medium sized mixing bowl mix:
-1 cup peanut butter (I did half creamy and half chunky!)
-1/4 cup sugar free syrup or honey
-3 tbsp @kodiakcakes mix
-2 scoops @bowmar_nutrition PFC (or PWC, PHC, vegan peanut butter) .
.
Mix until thoroughly combined and thiccccc. Chill batter for 30 minutes. Form 13 egg shaped (although most of mine look the ambiguous chicken nugget shapes from McDonald’s?) mounds and freeze for 30 minutes. In a small bowl mix 1/4 cup semi sweet chocolate chips! You could use dark chocolate, milk chocolate, or you’re a psychopath even white chocolate! Drizzle evenly over chilled eggs and sprinkle with festive sprinkles!

From the kitchen of: Kenzie Falck