Filled white chocolate eggs (vegan & keto)

Meet the impossible made possible: filled white chocolate eggs that are vegan, high in protein and low in sugar.

These eggs are just the perfect Easter treat. They can also be made into different shapes for Eid al-iftar or Ramadan.

Better for you

This recipe is completely gluten, dairy and sugar free. No artificial food dye was used!

Unlike most filled chocolate recipes, this recipe does not call for lots of sugar or sweeteners. It utilises the natural and delicate sweetness of the ingredients and a small amount of sweetener (which can be replaced by sugar if you’re not a fan of sweeteners). Best of all, the protein from the protein and collagen powder and fat from the cacao butter and coconut flour will also help your body to absorb any natural sugars more slowly.

Ingredients

For the white chocolate you’ll need:

• 220gr cacao butter

• 220gr coconut milk powder (or regular for non-vegan)

• powdered sweetener to taste (I only used 30gr powdered  allulose because the protein powdered I used for the filling contains stevia)

• 1tsp vanilla extract

  Or melt 400gr store bought white chocolate!

For the base filling, you’ll need:

Base filling for 5 varieties (yields 3-4 eggs per flavour, so 15-20 eggs in total):

• 5x 1/4th cup runny white almond butter. If yours is hard, heat it. I used Raw Living which is the best you can get in my opinion.

• 5x 1 scoop vanilla protein powder (I used Revolution Foods)

• 5x 1tsp melted coconut oil

• 5x 2-4tbsp coconut flour (if mixture  is too runny to shape into balls, add more)

• 5x 1 scoop collagen (I used Motion Nutrition)*

For the colours & flavours, you’ll need:

This is added to the base filling and can be customize to whatever ingredients you have on hand:

• Red/pink: 1-2tbsp strawberry powder and Bare Biology strawberry collagen*

• Blue: 1.5tsp blue spirulina, 4 drops bergamot essential oil, 1-2 bags organic early grey tea bags*

• Green: 4tsp matcha + 1tsp orange blossom water*

• Orange: 1tsp turmeric + spices to taste (I used the Naturya Turmeric Superblend), 1tsp orange blossom water*, 1tbsp orange zest*

• White: 2tbsp shredded coconut, 0.5tsp vanilla extract

Instructions

• In 5 small bowls, divide and mix the base filling ingredients. Add 1 colour & flavour to each bowl.

• Roll into balls and shape into eggs or shape of choice (dust hands with coconut flour if sticky).

• Freeze the eggs while you make the chocolate.

• Carefully melt the cacao butter au bain-marie on low heat (the water should not boil, nor touch the bowl).

• Sift and mix in the sweetener until dissolved.

• Sift and mix in the milk powder and vanilla.

• If the chocolate breaks at any point, melt in more cacao butter.

• Optional (but recommend to make it smooth): blend mixture in blender.

• Dip frozen eggs in the chocolate mixture, using forks. Freeze. Depending on the thickness of your chocolate, you might need to repeat this process once.

• Decorate with powder, flowers, nuts, seeds or chocolate.

  THAT’S IT! ENJOY!

*optional ingredients