Reese's Pieces Malt Easter Eggs

serves 6

prep time 30 minutes

💪

protein 13g

🥑

fat 34g

🍌

carbs 32g

⚡

calories 472

Ingredients


3/4 cup	Runny Peanut Butter
1/2 cup	Macro Mike White Choc-Malt Easter Egg Almond Protein Powder
1/2 cup	Blanched Almond Meal
1/4 cup	Maple Syrup
1 tsp	Vanilla Extract and a Pinch of Salt

Coating
200g	Vegan Mylk Chocolate

Steps

Mix all your ingredients into a large mixing bowl until a soft dough forms. If your peanut butter is quite dry, add 1-2 teaspoons of melted coconut oil. You should be able to mould the mixture easily with your hands, but it shouldn't be crumbly.
Separate the mixture into 6-9 balls and make an Easter egg shape with the mixture using your hands. Place each one onto a lined baking tray with baking paper and place them in the freezer to chill while you melt your chocolate.
Melt your chocolate in a small microwave-safe bowl, and once fully melted, dip each Easter egg into your chocolate and ensure it's fully coated.
Transfer your egg to the lined baking tray and place it in the fridge to set for 20 minutes. Enjoy!

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