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Easter Egg Cups

Name: Easter Egg Cups
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 1KG
Cuisine: Australian
Ingredients: 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)

April 16, 20191 min read

Easter Egg Cups

Rated 4.0 stars by 3 users

Servings

Prep Time

25 minutes

Cook Time

20 minutes

Calories

195

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.

Author: Donna Brown

Ingredients

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

Toppings

2 tbsp. Peanut Butter
Easter Eggs (to top)

Directions

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 20 minutes or until set.
Top with peanut butter and eggs.

Recipe Video

Recipe Note

Nutritional Information (per serve)

Nutrition

Calories 195, Carbs 13.6 grams, Fat 10.3 grams, Protein 9.5 grams

Belledonna Brown

Easter Egg Cups

Easter Egg Cups

Category

Servings

Prep Time

Cook Time

Calories

Ingredients

Toppings

Directions

Recipe Video

Recipe Note

Nutrition

Belledonna Brown

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Easter Egg Cups

Category

Servings

Prep Time

Cook Time

Calories

Ingredients

Toppings

Directions

Recipe Video

Recipe Note

Nutrition

Belledonna Brown

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