High Protein White Chocolate PB Easter Eggs

• Prep Time
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• Bake Time
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• Makes
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Ingredients (Peanut Butter Egg Filling):

• 3/4 of a jar of Nuts ‘N More Butter Cup Peanut butter
• 1/2 cup powdered peanut butter
• 2 scoops of protein powder
• Pinch of salt

Ingredients (White Chocolate Coating):

• 8 ounces white chocolate melting wafers 
• 1 1/5 teaspoons coconut oil
• 1/2 teaspoon blue spirulina + 1/4 teaspoon matcha powder 
• For the  brown speckles: 1 teaspoon cocoa powder + 1 tablespoon water

 

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Directions:

1. Mix the Filling
In a bowl, stir together the peanut butter, protein powder, and any other ingredients until the mixture is smooth.

2. Shape the Eggs
Scoop out 2–2.5 tablespoons of the mixture. Roll it into a ball, then shape it into an oval like an egg.

3. Freeze
Place the eggs on a parchment-lined baking sheet and put them in the freezer. Let them chill while you prepare the coating.
Tip: If the shapes look off after a few minutes, take them out and reshape them.

4. Make the Speckle Mix
In a small bowl, mix cocoa powder with a little water. This will be your speckle glaze.
Note: You can use hot cocoa mix if you don’t have cocoa powder.

5. Melt the Chocolate
In a microwave-safe bowl, combine white chocolate and coconut oil. Microwave in 15–20 second intervals, stirring between each, until smooth. Stir in spirulina and matcha (or food coloring) to get the pastel color. Pour into a short glass for easy dipping.

6. Dip the Eggs
Take the eggs out of the freezer. Stick a toothpick into the bottom of each one, dip it into the chocolate coating, let the excess drip off, and place it back on the tray. Remove the toothpick right after placing it down.

7. Add the Speckles
Dip a pastry brush into the cocoa-water mix. Hold it 8 inches above the eggs and flick the brush to create speckles.
Tip: It can get messy, so cover your space and wear something you don’t mind getting dirty.

8. Chill
Place the eggs in the fridge for 10 minutes or until the coating is set.