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!
Ingredients:
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!
- 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.
- 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.
- Melt the coconut oil, nut butter and white chocolate then pour over each one to fill to the top.
- Chill in the fridge for 15 minutes then add a chocolate egg on top of each and sprinkle over granola.
- Chill for at least 2 hours to set. Then pop out of each mold and enjoy!
