Choc Caramel Eggs

The perfect little chocolate treat for any time of year!

Choc Caramel Eggs

For the chocolate:

• 1 tbsp Choc Caramel Vegan Protein (I use Happy Way)

• 2 tbsp cacao powder

• 2-3 tbsp coconut oil, melted

• 2 tsp pure maple syrup

For the caramel filling:

• 1/2 scoop Choc Caramel Vegan Protein (I use Happy Way)

• 2 tbsp smooth almond butter/cashew butter

• 2 tbsp pure maple syrup

• 1/2 tsp vanilla extract

• 3-4 tbsp almond milk

• Pinch of salt

Method

1. To make the chocolate, mix together the coconut oil and maple syrup. Then stir in the protein and cacao powder.

2. Fill silicone egg moulds with chocolate half way (reserving just under half the mixture). Then place in the freezer to set.

3. Meanwhile, move onto the caramel filling. Combine the nut butter, maple syrup, vanilla and salt. Then stir in the protein. Add almond milk as needed to reach a runny but still thick consistency.

4. Spoon caramel filling onto the centre of the set chocolate. Fill with remaining chocolate and place back in the fridge/freezer to set.

5. Storage: store in the fridge so the centre remains runny.

6. Don't have easter egg moulds? You can also make these in silicone mini muffin moulds!