Ingredients
- 1 cup Cottage Cheese
- 1/2 cup Vanilla Protein Powder
- 1 1/4 cup Almond Flour
- 3 Tbsp Pure Maple Syrup
- 1 tsp Pure Vanilla Extract
- 2 Tbsp Creamy Peanut Butter Or cashew or nut butter of choice
- 1/3 cup Mini Chocolate Chips
- 3/4 cup Dark Chocolate
- 1 tsp coconut oil
Instructions
- Blend cookie dough ingredients, minus mini chocolate chips, until smooth, scraping the sides are needed
- Spoon into egg silicone mold (linked above) and freeze for 2 hours
- Melt dark with a tiny bit of coconut oil or neutral oil of choice
- Dip solid cookie dough eggs into melted chocolate, then place onto parchment paper and back in the fridge for a few until chocolate hardens
- Alternatively, coat the mold with a thin layer of melted dark chocolate, freeze for a couple minutes until hard, then spoon cookie dough inside, and cover with more melted chocolate. This method allows you to see the fun egg shapes in your mold better
- Keep stored in the fridge and enjoy!
Notes
You can find the egg mold I used HERE