Last year, on my blog, I posted a recipe for a gigantic, protein-filled Easter egg. I called it "The Protein Pow Easter Egg," and it was absolutely ridiculous. It contained more than 1,300 calories, 110 grams of protein, 74 grams of fat, and 39 grams of carbs! The thing was a beast and, needless to say, it took several wonderful days to demolish.
I didn't want to make the same thing again this year. I wanted to make something less intimidating?something a bit less extreme and more inviting. So I made some regular-sized Easter eggs and filled them with an extremely tasty protein filling before encasing them in dark chocolate. The result was nothing short of spectacular.
I hope you find the time to make a few of these eggs. Even if you don't hunt for them, creating and eating them will make your holiday season a lot more fun! My eggs are tastier than regular sugar-and-fat chocolate Easter eggs and, owing to the antioxidant content of their dark chocolate filling and coating, they're also much better for you.
You can even take an egg or two to the gym this weekend and munch them with gusto after your Easter workout. Or, wrap a bunch of the eggs in colored foil and hide them around your house for your fit little ones! You can even devise an exercise routine in your backyard involving different workout hurdles to get to each protein egg. This year's egg hunt will be like none you've ever experienced!
Dark Chocolate Protein Easter Eggs
- 3/8 cup of Chocolate Myofusion Protein Powder
- 1/4 cup of Cocoa Powder
- 1/4 cup of Coconut Flour or Chocolate Casein
- 3/8 cup of Milk
- 1/2 bar of 85% Dark Chocolate (50 grams)
- In a bowl, mix the protein powder, cocoa, coconut flour and milk until a thick paste?kind of like a dough?is formed. You need to roll the dough into "eggs," so if your mix is too runny or sticky, add a touch more coconut flour until it gets to the right consistency. (Be careful! Too much coconut flour will make the filling too fibrous.)
Note: If you don't have coconut flour, you can use casein instead.
- Form six "eggs" out of the batter by rolling them with your hands, and proceed to melt your dark chocolate in a bain marie, or a glass bowl on top of a pot of boiling water.
- When the chocolate has melted, dip your "eggs" to create a chocolate shell, and then place the chocolate-coated eggs on a baking tray lined with baking paper or foil.
- Put them in the freezer for an hour or so. That's it! Your eggs are ready to eat.
Serving Size Nutrition Facts, per egg
Protein Easter Eggs PDF (179 KB)
Instead of hand-rolling the eggs, you can use an egg-shaped silicone mold, like the ones used to make cake-pops, especially if you want to keep your eggs completely oval.
You can also make the eggs smaller?say, half the size of mine?so you can dip them in the chocolate using a toothpick, which you can then prop somewhere so the chocolate sets in a completely oval shape. They'll look like proper little Easter Eggs! Wrap them in colored foil for the final touch of Easter boom.