Biscoff Chocolate Easter Eggs
Ingredients
- 300g chocolate
- 4 tbsp unicornsuperfoods caramel slice plant protein powder
- 5 tbsp Biscoff spread
- 2 tbsp dairy free milk
Preparation
Melt the chocolate in a microwave-safe bowl in 35-second bursts, stirring in between until completely melted.
Spread the melted chocolate around the Easter egg mold, making sure to leave enough for later.
Place the egg mold in the freezer for 10 minutes.
Combine the protein powder, Biscoff spread, and milk in a separate bowl until it sticks together and is well mixed.
Remove the egg mold from the freezer and divide the Biscoff mixture between the 6 eggs, pressing it down to fit the mold.
Add the remaining melted chocolate on top of each egg and place the egg molds back into the freezer for at least 30 minutes before enjoying.
