Hebe, the people’s baker, has been eggtremely busy these past few days, working on some festive Easter recipes. We’re not eggxaggerating when we say she’s done a cracking job…try this Chocolate Protein Eggs with Banana Almond Butter recipe yourself, for a dairy, grain and gluten free treat!
1.) Melt the Coconut Oil in a small non-stick saucepan. Stir in the cacao/cocoa powder. Stir in the Chocolate HydroBEEF™. Keep mixing until combined. Sprinkle over the Stevia and mix in.
2.) Grab your silicone egg mould. Put about a tsp of the chocolate mix in the bottom and spread it up the sides. Repeat to make to make about 4 eggs. Pop in the freezer until firm.
3.) Meanwhile, mix together the almond butter and Banana Fudge HydroBEEF™. Keep mixing and it will eventually come together into a ball. Divide this into 4 small log shapes.
4.) Remove the egg shells from the freezer. Put a log of the banana almond mixture in the shell and press down. Cover with a generous half tsp of the remaining chocolate mixture. Note: If your chocolate mix has firmed up a bit too much at this point, gently re-melt it over a very low heat.
5.) Use the remaining mix to make your solid eggs. Pop the chocolate filled mould into the freezer until you get an egg craving.
Try the recipe yourself! Post a picture of your creation to Facebook, Twitter or Instagram @bulkpowders_uk #bprecipes