Here’s a recipe combining some indulgence from a white chocolate topping, salted caramel-filled chocolate eggs and a chocolate filling with a high protein and easy to make base. The flavours, textures and design of the bars work perfectly together and make such a great addition to Easter treats amongst the rest of the chocolate!


For the base –

  • 1 x can chickpeas, drained and rinsed 
  • 2 scoops vanilla protein powder
  • 2 tablespoons nut butter
  • 2 tablespoons maple syrup
  • 2 tablespoons oat milk

For the middle layer –

  • 3 tablespoons icing sugar
  • 3 tablespoons cocoa powder
  • 1 tablespoon smooth nut butter
  • Dash of oat milk

For the topping –

  • 1 tablespoon coconut oil
  • 2 tablespoon nut butter
  • 70g white chocolate, chopped
  • Small chocolate eggs
  • Granola, to sprinkle 

Make them! 

  1. Place the chickpeas, protein powder, nut butter, syrup and milk in a food processor then press into 8-10 individual silicone bar molds to fill up to ⅓.
  2. Mix together the icing sugar, cocoa powder, nut butter and a dash of oat milk to form a thick but slightly runny mixture. Spoon over each base to cover then chill in the fridge for at least 1 hour.
  3. Melt the coconut oil, nut butter and white chocolate then pour over each one to fill to the top.
  4. Chill in the fridge for 15 minutes then add a chocolate egg on top of each and sprinkle over granola.
  5. Chill for at least 2 hours to set. Then pop out of each mold and enjoy!