The Protein Easter Bunny is one brawny creature, veritably herculean in its strength. How could it not be, when it has to carry and deliver so many of these giant eggs? It farmer walks around with the pure iron baskets where these eggs get carried, breaking into hill sprints for the win. Well, well, well, do you want to know the recipe? It was all kind of experimental. It was all kind of inspired. It’s vanilla protein ice cream in a dark chocolate shell… BOOM!
It all began with an idea: because it’s Easter and because, why not? To honor the occasion, I filled my chocolate egg with an egg white protein powder filling. Can you use whey or casein instead? Sure you can!
1 and 1/4 bars 90% Chocolate
4 scoops Vanilla Egg White Protein powder (can be subbed with whey protein)
2 cups cartoned coconut milk
4 tablespoons coconut flour
2 tablespoons toffee flavdrops
1. After securing THIS, make the filling and freeze it overnight.
2. Melt the chocolate and cover the eggs.
Macros per Serving (one egg):
39g carbos (20g sugars)
74g fat (50g sat)
As I mixed it, I kept tasting it to make sure it delivered with one hell of a KAPOW! Which it did so boom – to the freezer it went overnight. When it came out of the freezer the next morning (aka today), ‘the egg’ was solid – not like a brick, more like ice cream. So, I melted a bunch of 90% dark chocolate and covered it. What was frantastic to watch was how a lot of the chocolate froze ‘on impact,’ i.e. as soon as it touched the frozen filling, BOOOM! It solidified. Take it back in the freezer anyways for a couple of hours and that’s it: ready.
Much like a regular easter egg of the kind you run around to find, discover and then demolish with a gigantic smile on your face, this egg delivered one hell of a decadent, rich, and delicious PUNCH. The fact that it’s also enormous is great because it can be shared and don’t we all love sharing.
Now, something to bear in mind, because it’s ice cream that’s inside the egg, is the fact that you need to keep it in the freezer. If you want to eat it slowly, just remove a chunk when you’re ready to eat it, let it thaw a few second and munch it down. Treat it like ice cream, in other words – ice cream with a dark chocolate shell.
Can you make a protein Easter egg with whey? Sure. You could make some protein ice cream (see here for ideas) and case THAT with melted chocolate. You can use any and all powders too – as long as you freeze your ice cream solid and you then coat it in chocolate. What about making a creamy non-ice cream center? You know, something you don’t need to freeze? Sure, you can definitely do that. BUT, your filling will have to be different. So, for example, if you want to fill your egg with casein, you can mix casein + coconut flour (or oat flour) + peanut butter and case that. Just follow one of my recipes for protein-filled chocolates but make them using an egg-shaped mold. That’s it, really. Sky’s the limit to the fun, eh? With just a pinch of creativity… BAAAAAAAAAAAM – protein fun for all seasons!