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peanut butter

High Protein Cream filled Easter Egg

High Protein Cream filled Easter Egg

A healthier, yet delicious chocolatey dessert to replace the Easter Egg this weekend!


  • Dark Chocolate (100g will give you more way more than you need)
  • you will also need an egg shaped mold to make the Easter egg

    Peanut Cream:
  • 2tsp peanut Butter
  • 2 heaped tsp peanut flour (I used Sukrin)
  • 2 tbsp Skyr
  • 2tsp Agave Nectar

    Chocolate Cream
  • 2 tbsp Skyr
  • 15g Kinetica Whey
  • 1tbsp Cocoa Powder
  • 3tsp melted dark chocolate
  • 2tbsp agave nectar


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  • Melt the dark chocolate in bain-marie
  • Fill in the mold with a thin layer of chocolate and place it in the freezer for about 10 minute


  • Mix all the ingredients for the Peanut cream in 1 bowl and set a side
  • Mix all ingredients for the Chocolate cream in another bowl and set a side

  • Carefully dislodge the chocolate egg from the mold and fill it with the chocolate cream first then the peanut cream.
  • Place it in the freezer for at least 3 to 4 hours before serving!
  • Enjoy :)
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