These Mini Egg Chocolate Marble Protein Bars are delicious and have a no-bake chocolatey protein-packed base topped with dark and white chocolate swirls before adding lots of mini easter eggs.
If you are looking to upgrade your protein bars this Eastertime, these mini egg versions are the best. They are rich, fudgy and so delicious plus they are made with wholefood ingredients and take 5 minutes of prep time to make. I have come together with my social media friend, Michelle from Run2Food to share another of her recipes (you can see the original here). I have adapted the recipe with her permission to create these delicious chocolate-packed bites.
Why will I love these?
These protein bites are delicious, they are:
Rich, chocolatey and fudgy
Made with wholesome ingredients
Naturally vegan, gluten-free and high protein
Use 8-9 key ingredients
Taste like dessert yet they’re healthier
Require no baking or fancy equipment
Versatile and fun
Great for Easter and all year round
If you already love the sound of these bars, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
There are only a handful of ingredients to make these homemade protein slices:
Ground almonds: I love using ground almonds in no bake recipes. They add tons of healthy fats and moisture and ensures the bars are grain-free and gluten-free.
Vegan chocolate protein powder: I love any of the chocolate protein powders from Macromike, there’s chocolate caramel, chocolate honeycomb, deluxe chocolate, chocolate hazelnut… take your pick and use my code AMB-AMY for 10% off everything.
Cocoa powder: to make these extra chocolatey. You can use cacao or cocoa powder here, make sure to sift it for any lumps
Maple syrup: for sticky sweetness to bind these bars. You can use agave, maple or oat syrup or another alterative.
Thick coconut yoghurt: this is not in Michelle’s recipe, but I find it adds so much moisture and a great texture to the base of these bars, it really is so good. The yoghurt also adds so much gut healthy goodness. Look out for Cocos Organic in the shops, which is my favourite.
Dark chocolate: use your favourite dark chocolate for this recipe and chop the bar small or use chips or buttons to melt.
White chocolate: dairy-free white chocolate is just as sweet and delicious! You can use buttons, chips or a bar, chopped up.
Coconut oil: this is not in the original recipe, but just a small teaspoon into the chocolate as it melts means that these bars are easier to slice and melt more in the mouth with every bite.
Mini eggs: there are a few vegan and dairy-free chocolate mini eggs available now. I love the ones from Doisy and Dam or H!P chocolate. You can also use vegan smarties or other chocolate covered fruits and nuts.
Are these gluten-free and nut-free?
Yes these are gluten-free as we are using ground almonds. To make these nut-free, use ground up sunflower seeds. Add raw sunflower seeds to a blender and process to a fine flour-like texture. Also check that all your ingredients do not contain nuts like protein powder, chocolate and mini eggs.
How do I make these?
These are so easy to make:
Stir together all the base ingredients: to a sticky mix.
Press into a small lined loaf tin: mine was 9×15-cm to make a compact base. Chill while you prepare the toppings.
Melt the dark and white chocolates separately: in two bowls in the microwave or over a pan of simmering water, like a bain-marie.
Pour the dark chocolate all over: and smooth out.
Spoon on the white chocolate: and make swirl patters with a small knife or toothpick.
Top with mini eggs: and chill in the fridge for 1-2 hours or until set.
Use a warmed sharp knife to slice into bars: and enjoy.
How long will they last?
These will keep for 1 week in a sealed container in the fridge or 1 month in the freezer, wrapped well. Allow to defrost before eating.
What other bars and no-bake recipes can I make?
If you are looking for other no-bake recipes, how about my:
These Mini Egg Chocolate Marble Protein Bars are delicious and have a no-bake chocolate protein base topped with dark and white chocolate swirls before adding lots of mini easter eggs.
For the Base:
75g ground almonds*
60g vegan chocolate protein powder
1 ½ tbsp cocoa powder, sifted
90ml maple syrup
30g (2 tbsp) thick coconut yoghurt
For the Chocolate Top:
60g dark chocolate
45g white chocolate
1 ½ tsp coconut oil
16 dairy-free chocolate mini eggs
Line a small loaf tin (approximately 9x15-cm) with parchment paper.
For the base: stir together all the ingredients in a mixing bowl to a sticky mix. Press into the loaf tin to make a solid, compact base. Chill while you prepare the topping.
For the chocolate top: chop both chocolates small and place into two separate bowls. Add 1 tsp coconut oil to the dark chocolate and ½ tsp to the white chocolate. Melt both chocolate bowls until smooth (either in the microwave or over bain-marie double-boilers).
To decorate: fetch the tin from the fridge and pour over the dark chocolate, making sure to cover the top. Spoon over the white chocolate and use a toothpick or small knife to drag through the white chocolate to make a marble effect. place on the mini eggs. Chill in the fridge for 1-2 hours, or until set.
To slice: remove from the fridge and allow to sit for 10 minutes. Now use a warmed sharp knife (run it under hot water to warm and then wipe dry) to slice into 8 bars.
To eat and store: enjoy straight away or keep in a sealed container in the fridge for 1 week or in the freezer for 1 month and allow to defrost before eating.
*to make these nut-free, use ground up sunflower seeds. Add raw sunflower seeds to a blender and process to a fine flour-like texture.
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Stay in touch
I look forward to hearing what you think of these Mini Egg Chocolate Marble Protein Bars so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!