Recipes

Carb Killa® Easter scotch eggs

It wouldn’t be Easter without a sweet treat or two, right? And, we’ve gotta say, these delicious Carb Killa^® scotch eggs are a million times better than your average Easter egg. If you feel like getting creative this Easter, this recipe is a must-try! You’ve got the talented The Blondie Baker to thank for these tasty treats. Give them a go and be sure to tag @grenadeofficial in your photos.

If these deliciously gooey Scotch Eggs have got you in the mood for something sweet then be sure to knock this tasty recipe up, Easter or not! Remember, there’s loads of delicious recipes on our blog. Fancy a slice of chocolate cake? Well, our nutty vegan cake is definitely worth a go! Or, how about our Carb Killa^® pronuts? Be sure to tag us in your creations over on Instagram!

Ingredients

15g	Vegetable oil
80g	Avocado (very ripe)
20g	Hydra 6® protein, Chocolate Charge
40g	Caster sugar
60g	Egg whites
2	Large eggs
60g	Smooth peanut butter
40ml	Almond milk
75g	Chopped nuts
30g	Carb Killa® spread, Milk Chocolate
1tsp	Vanilla essence
6	Cadbury Creme Egg

Nutritional Values

Typical Per Serving

Calories - per scotch egg

424

Fat

24.8g

Carbs

36.7g

Protein

15.1g

Method

First off, preheat the oven to 180°

Pop the peanut butter, oil, eggs, egg whites, avocado, almond milk and vanilla essence into a blender and blitz

Next, transfer the mixture into a large bowl using a spatula

Then, sift in the Hydra 6^® protein powder and the caster sugar and mix well with a large spoon

After this, place the mixture into a 8” x 8” brownie tin. Spread the mixture evenly and then place into the oven for 10 minutes

Once baked and cooled, break up the brownie in a bowl and add in the Carb Killa^® spread. Mix together until a paste like texture is formed

Divide the brownie mix into 6 separate parts and then prepare the nuts by placing them onto a large plate

One at a time, wrap the mixture around each Crème Egg and roll over the nuts so that the outside of the circular ‘scotch egg’ is coated

To finish, place in the fridge and allow them to cool for 30 minutes before digging in!