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
•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
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)
•¼ Cup Coconut Oil
•¼ Cup Cacao Powder
•2-4 Tbsp VitaFiberIMO Syrup (or maple syrup/honey/liquid sweetener)
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.
I used to love eating Reese peanut butter eggs but they are full of sugar and other processed ingredients that I no longer put in my body. I made a healthy version of the Reese egg. No processed sugar and I used 85% dark cacao chocolate. I added peanuts and chopped chocolate to center as well. These are pretty simple to make but can be tricky with coating them … I usually have troubles but with patience you can get it done. Recipe below.
•1/2 Cup Peanut Butter
•1/4 Cup Almond Butter
•2 Tbsp Coconut Oil + •1Tbsp to coat
•1 Tbsp Maple Syrup
•1/4 Cup Chopped Peanuts
•2 Tbsp Chopped Dark Chocolate or Chocolate Chips + •100g to Coat (appx. 1 Cup chopped I used Lindt 85% Cacao bar)
Combine peanut butter, almond butter, 2Tbsp coconut oil and maple syrup in saucepan just until heated to stir together, remove from heat set aside to cool. Chop your peanuts and chocolate and once peanut butter mixture is cooled stir in peanuts and 2 Tbsp chopped chocolate, stir until just combined. Place mixture in fridge/freezer to cool slightly about 20 minutes. Using 2 spoons create egg shapes with the mixture and place onto parchment paper, repeat with remaining mixture and place back in freezer to keep cool while you start your chocolate. Alternatively you can use chocolate molds or roll and shape with your hands (using your hands you will have to work quick). Melt 100g chocolate in double boiler with 1 Tbsp coconut oil, let cool slightly before coating peanut butter eggs. Coat your eggs with the chocolate using fork and spoon and then place onto clean parchment paper and place in fridge to harden shell. Store in fridge. Makes approximately 12-16 eggs.