Practical and easy to make, these Easter eggs are free from sugar, lactose or gluten while providing great flavor and essential nutrition.

Keep your diet during the sweetest time of the year! Protein Easter Egg recipes provide you with the all the flavours of Easter, without sacrificing your health goals. The recipes are easy to prepare and are safe to be consumed by diabetics, children, pregnant women, as they are free from sugar, lactose and gluten.

The vegan flavors containing almonds, coconut and gourmet cacao can be enjoyed by the whole family.

Prepare these delights and enjoy only the best of Easter - sugar, gluten and lactose free!

PROTEIN GOURMET CACAO EGG

PROTEIN GOURMET CACAO EGG

Shell:
Chop 60g of Chocolift and melt it in the microwave for 15 seconds. Stir and heat another 10 seconds, until all squares are almost fully melted. Be careful not to overheat. Pour in the form of egg-shaped silicone and place in the refrigerator while preparing the filling.

Filling:
2½ tablespoons ChocoKi
2 tablespoons Vegan Delight
½ dose of Beef Protein Cacao
1 tablespoon (15g) of hazelnut paste
50ml warm water
Nibs of cacao to decorate

Preparation:
Mix all the ingredients in a bowl, adding the warm water gradually until it reaches the desired creamy consistency. Refrigerate for 10 minutes in the fridge. Then, unmold the egg shell and add the filling. On top, decorate with the cacao nibs.

PROTEIN COCONUT EGG

PROTEIN COCONUT EGG

Shell:
Chop 60g of Chocolift and melt it in the microwave for 15 seconds. Stir and heat another 10 seconds, until all squares are almost fully melted. Be careful not to overheat. Pour in the form of egg-shaped silicone and place in the refrigerator while preparing the filling.

Filling:
3 tablespoons of Vegan Delight
2 tablespoons of Carbolift
1 tablespoon Sweetlift Cook
2 tablespoons macadamia paste
2 tablespoons natural grated coconut
1 tablespoon of MCTlift
Coco grated in chips to decorate

Preparation:
Mix all ingredients in a bowl, add 50 ml of warm water, gradually, or until creamy consistency. Refrigerate for 10 min in the freezer. Then, unmold the eggshell, add the filling and garnish with the coconut flakes.

VEGAN GANACHE EGG

VEGAN GANACHE EGG

Shell:
2 tablespoons of MCTlift
2 tablespoons of cacao powder 100%
2 tablespoons of ChocoKi
2 tablespoons of Vegan Delight
45ml of warm water

Preparation of the shell:
Mix the ingredients in a bowl, adding water gradually, until a creamy consistency is achieved (if necessary, add a more warm water). Pour into the egg-shaped silicone mold and place in the fridge while you prepare the filling.

Filling:
1 tablespoon (15g) almond paste
1 tablespoon Carbolift
2 tablespoons cacao powder 100%
45ml of warm water
Roasted almonds to decorate

Optional: 1 dose of Fiberlift

Preparation of the filling:
Mix all the ingredients in a bowl and add 45ml of warm water gradually (if necessary, add a little more until a creamy consistency is achieved). Refrigerate for 10 minutes in the freezer. Then, unmold the egg shell, add the filling and garnish with the almonds in toasted chips.