Happy Easter! Here’s an Easter recipe that uses our pure Australian whey protein concentrate (WPI). Make these high protein, cute Easter egg cups using any leftover Easter eggs that you have, and enjoy your chocolate for the rest of the week.
- 3 scoops VPA Chocolate WPI
- 100g 80% Dark Chocolate (or sugar free)
- 4 cup Rice Puffs
- 5 tbsp. Butter (reduced Fat)
- ½ cup Maple Syrup
- 2 tbsp. Peanut Butter
- Easter Eggs (to top)
- In a saucepan heat butter, chocolate and maple syrup until melted.
- Transfer to a large mixing bowl and add remaining cup ingredients and mix until combined.
- Press into a 12+ muffin tin and chill for 20minutes or until set.
- Top with peanut butter and eggs.
- Enjoy your easter egg cups.
MACROS (per serve) Cals: 195 Protein: 9.5g Fat: 10.3g Carbs: 13.6g
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