A Protein-Packed Easter Favourite
Posted by Nicole Frain on Apr 12, 2017
A scrumptious creme egg style treat for Easter
If you’re like us and love to indulge in a chocolate egg or two at Easter time you’re bound to fall in love with this clean treats creation.
Think crème egg but with more protein and more flavour than ever before.
This Easter sweet uses dark chocolate to enclose a creamy vanilla crème centre and a fruity mango ‘yolk’ that’ll have your taste buds tingling.
Plus they really look the part too, why no whip up a few and use as a centrepiece for your Easter table?
They may not last very long though!
Ingredients
For the shell:
- 100g Dark Organic Chocolate – melted
For the white:
- 70g lite cream cheese
- 20g cashews – soaked and drained
- 20g lite smooth ricotta
- 1/2 teaspoon vanilla essence
- 20g Bulk Nutrients WPI or WPC in Vanilla
- 1/2 teaspoon Bulk Nutrients Sweetvia
For the yolk:
- 30g mango
- 10g apricot
- 1/2 teaspoon vanilla essence
- 1/4 teaspoon Bulk Nutrients Sweetvia
Directions
- To make the shell: Melt chocolate and pour into two egg cases. Move the cases around to ensure the chocolate coats all areas. Place in the fridge to set. Once set, carefully remove from cases and set aside.
- To make the white: Place all ingredients in a food processor and blend until smooth and creamy. Spoon the mixture into chocolate cases. Place in the fridge to set for approximately 30 minutes.
- Remove from the fridge. Use a hot teaspoon to scoop out a yolk size circle from the white.
- To make the yolk: Place all ingredients in a food processor and puree. Spoon into yolk hole. Place in the fridge until ready to eat!
