Leftover Easter Chocolate Protein Ball Recipe
Our Lead Performance Nutritionist, Rachel, shares how she uses her leftover Easter chocolate for a delicious protein-rich recipe!
If you have leftover Easter chocolate, then this recipe is for you! I absolutely love chocolate; it’s probably my favourite food. As a nutritionist, I know how important it is to have a healthy and balanced approach to food.
So, whilst I certainly will be enjoying an Easter egg on Easter Sunday, come Monday when I return to my usual training routine, I know I’ll want a more nutrient-dense and balanced snack to support my health and training. Here’s exactly how you can turn leftover Easter chocolate into exactly that.
The oats in this recipe also provide some complex carbs and fibre to help keep you energised and satisfied.
Fibre is also great for your gut and digestive health. Finally, the eggs are an affordable and complete protein source, adding some healthy fats and extra vitamins and minerals.
This recipe uses plant-based protein powder as it creates a thicker consistency compared to whey protein, allowing you to create a cookie dough-like texture. Adding protein powder of course also increases the protein content, making these snacks a little more balanced and satiating, supporting your training goals and recovery.
Two of these balls pack 14 grams of protein and you can pair them with fruit to add some colour and micronutrients.
Adding berries would make these a perfect nutrient-dense mid-morning or afternoon snack, or you could have them with a banana post-training for some additional carbs to help you refuel.
Make the recipe
Mix 3 x 30g scoops of vanilla soy or plant-based protein powder (remember to use a batch-tested option if you are an athlete), add 1 tablespoon of 100% nut butter (e.g, peanut butter), 1 cup of milk or water, a splash of vanilla extract, 3 tablespoons of chocolate chips, 2 tablespoons of oats, and 1-2 pinches of salt. Mix until you have a cookie dough consistency. Add a splash of water if your mixture is too dry and crumbly. Roll the mixture into 12 balls and leave in the fridge.
Then melt 150g of leftover Easter egg chocolate (or any plain chocolate) in a bowl over a pan of simmering water. Stir often and remove from heat once smooth and melted. Take your protein balls out of the fridge and coat them in the chocolate before putting them onto a plate and placing back in the fridge. Allow them to set for at least 20-30 minutes and enjoy!
Per ball: ~C10g P7g F8g (133 kcals)
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