Speckled Easter Pulp Eggs

Speckled Easter Pulp Eggs

Make creamy zero-waste vegan Easter eggs using leftover oat pulp, peanut butter and pastel white chocolate. A sustainable, plant-based Easter treat recipe.

Ingredients

  • ¼ cup (50g) oat pulp
  • ½ cup (125g) peanut butter
  • ¼ cup (30g) almond flour
  • 3 tbsp (27) powdered sugar
  • ½ tsp vanilla extract
  • Pinch of salt
  • 150g vegan white chocolate
  • ½ tsp spirulina powder
  • ½ tsp matcha powder
  • 1 tsp (2.6g) cocoa powder
  • 1–2 tsp (5–10 ml) water

Instructions

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    Nutritional values (per 100g)

    Nutrient Amount Unit
    Energy 480 kcal
    Protein 12 g
    Carbohydrates 38 g
    – of which sugars 22 g
    Fat 30 g
    Fibre 6 g
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