Protein Easter Eggs

These wholesome treats are packed with wholesome ingredients and make for a healthy but delicious easter egg.

I made these easter eggs 4 years ago and haven’t been able to get myself to stop. Honestly, I have made these “eggs” into balls and had them on a regular occasion as well. The recipe doesn’t need any fancy ingredients or equipment. I love making this into a bar are well. Ideally you can do anything you like with this recipe as it is a simple one. Everything is mixed in a bowl and shaped. After which we freeze them until solid. Dunk each egg into melted dark chocolate and let it set for a few minutes.

They are great to give as gifts to people. Not to forget they are vegan and gluten free making for a yummy allergy friendly snack too. Filled with almond flour, protein powder, desiccated coconut, vanilla, tahini, maple syrup and a little salt – they are like little almond paste/marzipan bonbons. The recipe makes 4 eggs however you can double up the recipe to make more if you like.

One they are made, they store well in the fridge for a couple of weeks. I like to decorate them with some edible gold luster dust but you can use anything you like or leave them as they are as well. There isn’t much to this recipe but if you don’t have almond flour any nut flour would work. You can use any nut or seed butter in place of the tahini. I have used maple but you can use honey or agave syrup as well. Instead of the vanilla you can use cinnamon or even some cardamom powder to brighten everything up.

Now that we have covered all the main aspects of these eggs let us get shaping. Happy Easter Ninjas!