Gianduia Coconut Easter Eggs
Easter and Spring Break are almost here so I couldn't help throwing something together to celebrate Spring and all things chocolatey. These eggs are packed with protein (roughly 13 grams per 2oz egg), richness and healthy fats. Not something I'd eat more than one of at a sitting (boy are they dense!) but if you've had a great week at the gym, you deserve one of these beauties! I used hazelnut flour but any nut flour can be substituted for that.
Gianduia Coconut Easter Eggs: yield 6 eggs/2oz each
1/4 cup cocoa powder
1 cup coconut flour or finely grated, unsweetened coconut
4 scoops of IsaPro Vanilla Protein Powder
1/4 cup hazelnut flour (Holmquist Hazelnut Farm here in WA makes the best)
1/4 cup sugar in the raw, blended in a spice grinder until fine (or natural alternative sweetener to taste. If using a wet sweetener you may need to add more coconut)
1/4 teaspoon of cinnamon, clove, nutmeg and ginger powder (adjust as desired)
1/4 teaspoon of salt (I used Ondian black salt for contrast)
1 tablespoon maple syrup3/4 cup raw coconut oil, melted
1 package of small, 2oz hollow plastic eggs like these (available at most dollar stores)
1 cup finely shredded coconut for coating
Combine all of the dry ingredients, except for the 1 cup of coconut for coating and mix well.
Melt your raw coconut oil in a double boiler until just melted.
Add the maple syrup followed by the melted coconut oil and mix until completely blended. You want the consistency of wet sand that will hold together when pressed between your fingers.
Pack the mixture into both halves of each egg one at a time, making sure to add a little extra and swizzle the two haves together until the egg closes, letting any excess squeeze out. This can lead to messy fun so enlist the little ones to help. - If the mixture becomes too hard as the coconut oil sets, place the bowl over your double boiler for a minute or two to soften the mixture up.
Once the eggs are filled let them sit at room temp to hardened or freeze for 20mins.
If your eggs won't release after they have set up use a pair of tongs hold each egg just above your water bath to let the steam melt the coconut oil just enough to allow the shell to release the chocolate inside.
Remove the chocolate egg and roll in the remaining coconut while the outside is still a little warm.
Serve right away or store well sealed in the freezer.
Use almond, pecan or walnut flour.
Use nut butters vs flours (you may need to decrease the coconut oil or add more dry coconut to adjust consistency)
Add chili powder for a bit of kick and heat.
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