High Protein Homemade Chocolate Eggs
Indulge in guilt-free decadence with these High Protein Homemade Chocolate Eggs—an irresistibly healthy treat perfect for snacking, gifting, or satisfying your sweet tooth. Packed with the richness of dark chocolate, the nutty creaminess of almond butter, and the power of chocolate-flavored whey protein isolate, these eggs strike the perfect balance between flavor and nutrition. The addition of chopped almonds introduces an addictive crunch, while a hint of vanilla and honey enhances their natural sweetness. With minimal prep time and a clever silicone mold technique, these protein-packed delights are easy to make and store. Ideal for fitness enthusiasts and chocolate lovers alike, they’re a delicious way to fuel your day while staying on track. Whether enjoyed post-workout or as a midday pick-me-up, these homemade chocolate eggs are sure to become a household favorite!
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Recipe Information
Ingredients
- 200 grams Dark Chocolate (70% cocoa or higher)
- 2 tablespoons Unsweetened Cocoa Powder
- 60 grams Whey Protein Isolate, Chocolate Flavored
- 3 tablespoons Coconut Oil
- 4 tablespoons Almond Butter
- 2 tablespoons Honey
- 1 teaspoon Vanilla Extract
- 50 grams Chopped Almonds
Instructions
Step 1: Begin by melting the dark chocolate and coconut oil together. You can do this by placing them in a heatproof bowl over a pot of simmering water, stirring occasionally until smooth. Alternatively, use a microwave in 20-second bursts, stirring in between until fully melted.
Step 2: Once melted, remove the chocolate mixture from the heat and stir in the cocoa powder and chocolate-flavored whey protein isolate until well combined. The mixture should be glossy and smooth.
Step 3: In a separate bowl, mix the almond butter, honey, and vanilla extract until they are fully integrated.
Step 4: Combine the almond butter mixture with the melted chocolate, mixing until the ingredients form a uniform batter.
Step 5: Gently fold in the chopped almonds ensuring they are evenly distributed throughout the mixture.
Step 6: Prepare a silicone chocolate egg mold by lightly greasing it with coconut oil to prevent sticking.
Step 7: Spoon the chocolate mixture into the molds, filling them halfway. Tap the molds gently to remove air bubbles.
Step 8: If desired, add a surprise filling such as a small almond or extra almond butter in the center, then cover it with more chocolate mixture.
Step 9: Once the molds are filled, place them in the freezer for at least 30 minutes, or until the chocolate eggs are solidified and can be easily removed from the molds.
Step 10: After the eggs are set, remove them from the molds and store in an airtight container in the refrigerator until ready to enjoy.
Nutrition Facts
Calories |
2664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.7 g | 241% | |
| Saturated Fat | 90.2 g | 451% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 142 mg | 6% | |
| Total Carbohydrate | 160.0 g | 58% | |
| Dietary Fiber | 38.7 g | 138% | |
| Total Sugars | 90.8 g | ||
| Protein | 92.0 g | 184% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 632 mg | 49% | |
| Iron | 30.6 mg | 170% | |
| Potassium | 2731 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
