These protein "truffles" are so simple and quick to make we're sure they will become a family favourite! They are portable, healthy and oh-so-tasty! Plus, they are endlessly customizable by varying the spices, extracts, and other add-ins, or by giving them a chic coating of chia seeds, cocoa powder, or chopped nuts. These are the perfect 'treat' for your Easter gathering - or any occasion - with they're candy-like appeal and bite-size egg shape. YUM!
Yield: Makes about 12 1-inch eggs
Suggested Coatings (optional):
–If you prefer, mix up to 3 tablespoons of any of the suggested coatings directly into the dough instead of using as a coating.
–A box of these beauties makes a great hostess gift or present in general, especially to the fitness and health foodie friends in your life!
Store in an airtight container. REFRIGERATOR: 1 week FREEZER: 3 months in airtight container; thaw 15 minutes
CHOCOLATE PEANUT BUTTER PROTEIN EGGS
Use peanut butter for the nut butter and chocolate protein powder in place of the vanilla protein powder. Add 1 1/2 tablespoons unsweetened, natural cocoa powder (not Dutch process) and 1 1/2 tablespoons water along with the honey.
MOCHA JAVA EGGS
Use chocolate protein powder in place of the vanilla protein powder. Add 2 teaspoons instant espresso powder, dissolved in 2 teaspoons warm water, along with the honey.
GINGERBREAD PROTEIN BALLS
Use 3 tablespoons dark (cooking) molasses for the sweetener and add 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and 1/8 teaspoon ground cloves along with the protein powder.
SNICKERDOODLE PROTEIN EGGS
Add 3/4 teaspoon ground cinnamon and 1/8 teaspoon ground nutmeg along with the protein powder. Add 3 tablespoons chopped raisins to the dough before rolling into balls. Roll the balls in finely chopped toasted pecans or walnuts.
I'm Natatia Gemmell.