Chocolate Protein Eggies

I created these last year for Easter and knew I had to make them again this year. Instead of making them large, I made them smaller so if you want to eat 1, 2 or 3 you can! I also have included my homemade chocolate recipe that I used to coat the eggies. Recipe below.

Chocolate Protein Eggs

Ingredients:

•2 Scoops (64g) Chocolate LeanFit 100% Whey Naturals Protein
•½ Cup Coconut Flour (can swap for ¼ cup casein & ¼ cup coconut flour also for higher protein)
•¼ Cup Almond Flour
•¼ Cup Cacao Powder
•¼ Cup Nut Butter (I used Cashew butter)
•¼ Cup VitaFiberIMO Syrup (Can sub maple syrup/honey)
•¼ Cup Almond Milk

Method:

Mix together all dry ingredients in bowl and set aside. In medium saucepan heat nut butter and VitaFiber until smooth; stir in almond milk. Using spatula add nut butter mixture to dry ingredients and press together then use your hands to knead dough together (add more almond milk 1Tbsp at a time if too dry). Split dough into 12 even pieces or 24 if you want smaller pieces. Using your hands form each batter piece into egg shape, place on parchment paper and then store in fridge to firm. Coat in your favourite melted chocolate or make your own as below.

Macros: (12) *Large size
Calories: 98 | Carb: 10g (Fiber 6g/Sugar 1g) | Fat: 5g | Protein: 7g

(24 for smaller size – macros halved)

Homemade Chocolate

Ingredients:

•¼ Cup Coconut Oil
•¼ Cup Cacao Powder
•2-4 Tbsp VitaFiberIMO Syrup (or maple syrup/honey/liquid sweetener)

Method:

Heat coconut oil to a liquid and stir in cacao powder and sweetener. Coat protein eggs and pour leftovers into molds or silicone muffin cups for a snack later.

Carrot Cake Muffins

These mini carrot cakes turned out really moist and dense but that’s how I like them, hope you enjoy! High in vitamin A they are a great snack!

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Recipe:

Yield 12-16

DRY:
•1½ Cups Spelt flour
•1 tsp baking powder
•Pinch salt
•1 tsp cinnamon
•½ Cup Xylitol / Coconut Sugar (I used ¼ Cup each or use preferred)
•1/3 Cup Raisins
•1/3 Cup walnuts, roughly chopped
WET:
•2/3 Cup unsweetened applesauce
•¼ Cup coconut oil, melted  
•2 tsp pure vanilla extract
•¼ Cup almond milk or use preferred
•1 packed Cup shredded carrot

➡Preheat oven to 350º and line muffin tins (I used square silicone liners). Combine dry ingredients in large bowl, set aside. In separate bowl combine all wet ingredients and then pour into dry ingredients, folding in and placing immediately into prepared muffin cups. Bake 20 minutes, allow to cool before removing from tray/liners. If frosting desired, allow muffins to
cool in fridge before frosting.

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Optional:

CREAM CHEESE ICING

•250g Cream cheese
•3 Tbsp 0% greek yogurt
•1/3 Cup organic powdered sugar
•1 tsp pure vanilla extract

➡Combine all ingredients in food processor and process until smooth and creamy. Pipe muffins and sprinkle with more chopped walnuts.

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