Vegan Protein Cream Eggs
For the white fondant.
55g cacao butter
150ml coconut cream
2 tbsp coconut oil
1 tbsp coconut butter
1 tbsp cashew butter
2 tbsp vanilla extract
3 - 4 tbsp palmyra jaggery
2 tbsp that protein I Heart Pumpkin and Chia Seed Super Protein
For the yellow yolk.
110g of the fondant mix
1 tsp ground turmeric
For the chocolate.
100g coconut oil
65g that protein Blissful Brown Rice and Raw Cacao Super Protein
65g cacao1 - 2tbsp palmyra jaggery (to taste)
1½ tsp vanilla extract
Start by making the vanilla fondant filling. Gently melt together the cacao butter, coconut cream, coconut butter, cashew butter and coconut oil and stir until smooth.
Add the palmyra jaggery, vanilla extract and that protein I Heart Pumpkin and Chia Seed Super Protein. Gently whisk until lump free and taste for sweetness. Remove from the heat and pour into a bowl.
Separate 110g of the fondant into a second bowl and stir in the turmeric to colour the yolk. Place both bowls in the freezer for approx 1 hour to firm up, stirring every now and then to ensure it sets evenly.Once the mixes are firm enough to handle, gently shape the white fondant into egg shapes and place on baking paper. Flattening with the palm of you hand, shape the yellow mix into small balls and place one in the centre of each “egg”.
Gently fold the white fondant around the “yolks”, ensuring each one is sealed all the way around, whilst moulding into egg shapes (you may need to return the mix to the freezer to firm up a little more before doing this).Once complete, return to the freezer and proceed to make the protein chocolate by gently melting the coconut oil in a bain marie.
Stir in that protein Blissful Brown Rice and Raw Cacao Super Protein, cacao and palmyra jaggery.Take the “eggs” out of the freezer and dunk into the melted chocolate. Place back on the baking paper to set and store in the fridge until ready to serve. Enjoy!
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