Almond Butter and Protein Easter Eggs

Enjoy these delicious and nutritious Easter treats guilt-free! One of our favorite Easter sweets recipes, which you can prepare easily and quickly, with only 5 ingredients. Be careful, it will be eaten by your guests very quickly!



  • 3 tbsp almond butter
  • 1 tbsp Essablend vegan vanilla protein powder
  • 100g sugar-free white chocolate
  • Coconut oil
  • 1 teaspoon Essa World raspberry collagen powder
  • 1 handful pistachio flakes


  1. In a mixing bowl, combine almond butter and vegan vanilla protein powder. Mix well into a thick, dough-like mixture.
  2. If the mixture seems too dry, you can add a teaspoon of coconut oil.
  3. Take small portions of the almond butter and protein mixture and roll them into flat egg shapes. Place them on a baking sheet lined with parchment paper.
  4. Once all the eggs are shaped, place the baking sheet in the refrigerator to chill for about 30 minutes to firm up the eggs.
  5. In a microwave-safe bowl, melt the sugar-free white chocolate with a teaspoon of coconut oil in 30-second intervals, stirring in between until smooth.
  6. Add the Essa raspberry collagen to the melted white chocolate and mix it well.
  7. Remove the chilled almond butter and protein eggs from the refrigerator.
  8. Using a fork or a chocolate dipping tool, carefully dip each egg into the melted white chocolate mixture, ensuring it's fully coated.
  9. Place the coated eggs back onto the parchment-lined baking sheet.
  10. While the white chocolate coating is still wet, sprinkle a small amount of pistachio flake for added texture and visual appeal.
  11. Place the baking sheet with the decorated eggs back into the refrigerator to allow the chocolate coating to set completely.
  12. Once the chocolate coating is firm, your almond butter and protein powder Easter eggs are ready to be enjoyed!
  13. Store any leftovers in an airtight container in the refrigerator for up to one week.