Easter: one minute you’re watching BBC specials on the sofa, the next you’re surrounded by ten different chocolate eggs – and a bunny for good measure. Lucky for you, we’ve got five delicious treats to make with all your leftover eggs.
Alright, hear us out… not the healthiest option, but definitely the most Instagrammable. To make the cup, dip a knife in boiling water and hold it against the top of the egg. Slowly slice around (dipping the knife to re-heat every so often) until the top comes off the egg. Voila! A chocolate cup.
Thanks to our very own @_emilysworld, we’ve even got the world’s greatest Salted Caramel Protein Shake recipe for you to fill the cup with.
Peanutty Chocolate Salted-Caramel Protein Shake of Dreams
300ml of coconut milk
150g of frozen banana
30g of vegan chocolate protein powder
5g of cacao powder
5g of Maca powder
10g of powdered peanut butter/ peanut flour
a pinch of pink Himalayan salt
15g of agave nectar/ syrup
LOTS OF ICE… the more ice the thicker the smoothie
Guaranteed to be a hit every time you bake them, these brownies pack a little protein punch thanks to the MACRO MUNCH chunks. Add pecans for a little extra fibre and protein.
110g dark chocolate (use the MACRO MUNCH Easter egg)
110g unsalted butter
125g caster sugar
175g light muscovado sugar
150g plain flour
A good pinch of salt
2 chopped MACRO MUNCH bars
Handful of chopped pecans (optional)
1: Preheat the oven to 170ºC (gas mark 3) line a 20cm (8″) square shallow baking tin.
2: Put the chocolate and the butter into a bowl and melt gently over a pan of barely-simmering water.
3: Next, stir in the two sugars and the vanilla extract. Beat in the eggs, one at a time, and then mix in the flour, salt and chopped MACRO MUNCH bars. Don’t overdo the mixing – a brownie batter is better if it’s a little unevenly mixed.
4: Scrape into the prepared tin and bake in the centre of the oven for about 25-35 mins until set but not solid. Cool in the tin, then cut into squares.
Simple, effective and oh-so indulgent: melt down your MACRO MUNCH Easter egg, get in some fresh strawberries, marshmallows, biscuits – whatever you want! – and get dipping.
Perfect for the chillier evenings, the humble hot chocolate will never lose its charm. Just grate a quarter of your Easter egg into a mug and pour over some hot-but-not-boiling milk. Add cream and marshmallows if you’re feeling particularly decadent.
Ideal for serving at your next dinner party, this delectable chocolate mousse comes with compliments guaranteed.
6 egg whites
2 tbsp golden caster sugar
1 chocolate egg (melted)
Chopped Macro Munch for the top
1: Melt the chocolate in the microwave, stirring every 30 seconds so it doesn’t cook.
2: Whisk the egg whites to soft peaks.
3: Add the sugar and whisk again until the mixture forms stiff peaks.
4: Add a spoonful of chocolate to the egg whites and stir well. Then add the rest of the chocolate to the egg whites and fold until mixed.
5: Pour into glasses or ramekins.
6: Refrigerate for at least 2 hours.
7: Place chunks of MACRO MUNCH on top to serve.