Porridge Peanut Butter Eggs
Snack and enjoy without a guilty conscience during Easter - that's possible with these delicious but healthy chocolate eggs.
Servings: 18
Ingredients
- 100 g peanut butter
- 30 g agave syrup
- 30 g chopped peanuts
- 30 g Verival Sport Protein Porridge Cocoa-Banana
- 1 pinch of salt
To decorate
- 80 g dark chocolate
- 1 tbsp coconut oil
Instructions
- Coarsely chop the peanuts.
- Mix the peanut butter, agave syrup and chopped peanuts in a bowl. Add the Sport Protein Porridge Cocoa-Banana and salt.
- Mix the whole thing by hand to a sticky, not too solid mass.
- Using two small teaspoons, form 18 small eggs in batches and place on baking paper. Place them in the freezer for at least half an hour.
- Towards the end of the waiting time, melt the chocolate in a water bath and stir in the coconut oil. Take the eggs out of the freezer and spoon one at a time through the chocolate. Place on baking paper and let the chocolate dry.
