Dark Chocolate Almond & Peanut Butter Easter Eggs
Easter is almost here, and what better way to celebrate than DIY ‘healthier’ Easter Eggs!
Easter eggs bring me back to family traditions and Easter egg hunts. Following the excitement of the egg hunt and eating way too much chocolate, always came the sugar crash! These Easter Eggs are lower in sugar, making them better for managing blood glucose levels. They are packed with antioxidants and taste quite rich (so you’ll be satisfied after a few!).
For this recipe, I’ve made Almond and Peanut Butter-Protein Swirl mini eggs. However, you can add in anything you like! This can also be used for mini Easter Bunnies!
What you’ll need:
Mini Easter Egg Moulds
100g 85% Dark Chocolate
50g Sugar Free Chocolate (plus 30g extra for joining eggs together)
1/2 tsp coconut oil (preferably liquid coconut oil)
1/2 tsp powdered monk fruit (or sugar-free sweetener/stevia)
For Almond Eggs:
2 tbsp almonds
For Peanut Butter & Protein Swirl Eggs:
1/2 cup organic smooth peanut butter
2 scoops of vanilla vegan protein powder
Method:
For Peanut Butter & Protein Swirl:
Combine peanut butter and protein powder until mixed in. Set aside.
For chocolate:
Heat chocolate on low heat on a stove top (or double boiler) until melted.
Stir in monk fruit sweetener and coconut oil.
Pour chocolate in moulds until half full (leaving enough room for peanut butter or an almonds).
Add 1 almond or 1/2 a tsp of peanut butter into the middle of the egg. Make a swirl with the peanut butter using the end of a knife.
Allow to set in fridge for 2 hours.
Once set, remove from moulds, melt the excess chocolate. Spread onto half of the chocolate eggs, and gently place other half of the egg on top of each. Press gently and smooth edges until stuck together.
Place back in the fridge until set. Remove and enjoy!