Vegan Egg-mazing Chocolate Easter Egg

This time of year, it is hard to escape the mounds of chocolate confections lining the shelves of your favorite grocery store. But, move over neon-colored bunnies and cream-filled eggs! This easy-to-make candy is reminiscent of a smooth dark chocolate truffle, which will satisfy even the most sophisticated chocoholic. And, being deliciously nutritious and protein-packed, you won‰’t mind when your kids ask for one‰ – or 10!

For more recipes and articles on life from Marci, check out her website at www.stewardchicks.com.

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Ingredients

  • 4 tablespoons almond milk (or other milk alternative)
  • 2 scoops Nuzest Rich Chocolate Clean Lean Protein
  • 2 scoops cocoa powder (use Nuzest scooper)
  • 2 tablespoons alcohol-free vanilla
  • ¼ teaspoon baking soda
  • Pinch of salt
  • **Coating Ingredients**
  • 2 tablespoon coconut nectar
  • 3 tablespoons cocoa powder
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon vanilla
  • Pinch of salt

Method

  1. Mix all ingredients in a small bowl until incorporated. It will be crumbly.
  2. Divide chocolate in half, taking 1/2 of mixture into the palm of your hand and squeezing to form into an egg shape.
  3. Place on a parchment lined tray. Repeat with remaining chocolate.
  4. Coat with chocolate and top with fresh fruit, as desired.

Coating Method:

  1. Add all ingredients into a small bowl and mix to combine.
  2. Dip each egg once and return to parchment paper lined tray.
  3. Refrigerate for 5 minutes, or until firm. Remove eggs from refrigerator and repeat dipping.
  4. Return to refrigerator until ready to eat. Keep refrigerated and consume within 3 days.