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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!
Protein Easter Eggs
- Mixing bowl
- 2 tbsp Protein powder
- 2 tbsp Desiccated coconut
- 2 tbsp Almond flour
- 2 tbsp Maple syrup
- 2 tsp Coconut Tahini
- 1/2 tsp Vanilla
- 30 gm Dark chocolate melted
- Edible luster dust
- In a bowl add all the dry ingredients. Add the wet ingredients and stir together to form a dough.
- Oil your palms and divide the dough into 4 pieces. Roll each piece into a ball and then shape into eggs. Place them in the freezer for 10 mins.
- Melt your chocolate and let it cool down. Dunk each egg into the melted chocolate and coat evenly, drip off the excess and set it on a plate firm up. Repeat on all eggs.
- Decorate with the edible luster dust or serve as it is. They should be refrigerated.
- You can add 1 tsp finely chopped nuts into the dough if you like.
- I prefer dark chocolate but you can use milk as well.