Try something different this Easter and impress everyone with homemade chocolate Easter eggs and the easiest, tastiest no-bake flapjack soldiers you’ve ever laid your eyes on! If you don’t have an egg mould, the flapjacks are delicious solo too.
Equipment for eggs:
Small egg mould
Ingredients:
For the eggs:
100g Myprotein Organic Cacao Liquor Buttons
25g honey (use sugar-free syrup to reduce sugar content)
For the filling:
100g Greek yoghurt
25g whey or casein powder
2 passion fruits
1 tbsp. honey (use sugar-free syrup to reduce sugar content)
For the flapjacks:
200g Rolled oats
100g Coconpure (melted)
4 tbsp. honey (use sugar-free syrup to reduce sugar content)
50g pistachio nuts (roughly chopped)
Method:
For the no-bake flapjacks:
Place coconut oil and honey into a microwave-safe jug or large bowl and microwave on full power for approximately 1 minute, until melted
Stir in oats until completely covered
Microwave for a further 2 minutes, then remove and stir through pistachios
Press tightly into a tray lined with cling film and refrigerate for at least 2 hours, then cut into slices
For the eggs:
Place an inch of water into a sauce pan and boil, then place a heat-safe bowl over the top of the pan, ensuring the bottom of the bowl is not touching the water
Pour the Cacao Liquor Buttons and honey into the bowl, and then stir until melted
Pour the melted chocolate into egg moulds and cover, pouring any excess chocolate out
Refridgerate for 10 minutes, then repeat for another layer
Once set, ease away from mould and place one half onto a hot tray or plate to melt the edge a little, then stick the halves together and set in the fridge for a further 10 minutes
Next, cut the tops of the eggs off so you can put the filling inside
Filling:
Combine yoghurt and protein in one bowl and passionfruit and syrup in another bowl, then layer into the egg
To serve, dip the flapjacks into the creamy egg for a high protein, healthy sweet treat this Easter!
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