Description
These No-Bake Chocolate Covered Protein Eggs With Almond Butter are a delicious, homemade, cleaner version of the classic Reese’s Eggs.
Ingredients
Scale
1/2 cup Ka’Chava Vanilla Protein Powder
1/2 cup Almond Flour
1/2 cup Almond Butter
3–4 tbsp Maple Syrup
Pinch of Salt
1 cup Dark Chocolate Chips
1 tbsp Coconut Oil
Flaky sea salt (optional, for topping)
Instructions
- Make Your Filling: In a medium mixing bowl, combine the vanilla protein powder, almond flour, almond butter, maple syrup, and a pinch of salt. Mix everything together using a silicone spatula until fully incorporated. The mixture should be soft but shapeable.
- Shape Your Eggs: Scoop out equal-sized portions of the mixture and shape each one into an egg. Place them on a parchment-lined baking sheet or tray. You should get about 12 mini eggs. Freeze for 10-15 minutes to firm them up.
- Melt the Chocolate: While the eggs are setting, add dark chocolate chips and coconut oil to a microwave-safe bowl. Heat in the microwave for 20 seconds, stir, then continue heating in 15-second intervals, stirring between each, until fully melted and smooth.
- Coat the Eggs: Remove the protein eggs from the freezer. Dip each egg into the melted chocolate, flipping to coat both sides evenly. Use a fork to lift them out and return them to the parchment paper. While the chocolate is still soft, sprinkle with flaky sea salt if desired.
- Set & Serve: Return the chocolate-coated eggs to the freezer for another 10-15 minutes, or until the chocolate has fully hardened. Enjoy immediately or store in the fridge or freezer for later!
- Prep Time: 10 minutes
- Freeze Time: 20 minutes
- Category: Dessert