Recipes

RECIPE - CHOCOLATE PEANUT BUTTER EGGS

CHOCOLATE PEANUT BUTTER EGGS

INGREDIENTS

Filling

2 scoops Protein Switch – Peanut Butter Toffee

¼ cup unsweetened vanilla almond milk

3 pitted medjool dates, roughly chopped

¼ teaspoon sea salt  

Chocolate Coating

2 ½ tablespoons cocoa powder

2 ½ tablespoons melted coconut oil

1 ½ teaspoons maple syrup

Products in this recipe

METHOD

  1. Place almond milk, Protein Switch, dates and salt into your food processor and blend until a ball of dough forms.  
  2. Break off pieces (about 1-2 Tablespoons in size) and form into an egg shape. Place on a piece of baking paper on a plate and freeze for about an hour.
  3. Once your peanut butter eggs are frozen, combine cocoa powder, melted coconut oil, and maple syrup to make the chocolate for dipping. Remove frozen peanut butter eggs from freezer, dip each (one by one) into the chocolate to cover. Place each back on the parchment paper and return to the freezer to harden.
  4. Take out of the freezer approximately 5 minutes before eating.