It's the spring season, and whilst you may be eyeing up all the different chocolate eggs magically appearing in the supermarket aisles (we know we are), we thought we'd bring you a little egg-cellent (sorry, not sorry) home-made inspiration, in the form of this delectable Protein Creme Egg recipe from Fitness Blog due, Twice the Health:
Serves 1-8 - Up to you!
90g Vanilla Whey
1 tbsp Coconut Oil
½ tbsp Honey
½ tsp Turmeric
150g Sugar-free Dark Chocolate
In a bowl mix together the protein and yoghurt until a thick, sticky mixture forms.
Spoon mix into 42 wells (silicone ice cube trays work well), and place in the freezer.
Pop the coconut oil in the microwave for 10-20 seconds – this is just to soften it, not melt it.
Add the honey and turmeric to the coconut oil and mix until smooth.
Dollop the yellow coconut oil into 21 small balls onto a baking tray lined with parchment, and place in the freezer.
After 15-30mins the coconut oil should have frozen. Pop one on top of half the yoghurt whey mixes, and return to the freezer for 2-3 hours.
Once frozen solid, scoop a little out from the top of all the whey yoghurt mixes that do not have a yellow core. Return to the freezer while prepping the chocolate.
Break up the chocolate and melt over a bain-marie.
Press together one yoghurt whey cup with a yellow core and one with a scooped centre and then drop in the melted chocolate. Scoop it out of the melted chocolate with a fork immediately and leave to set on a wire rack. Repeat with the other 20!