Growing up I remember candies we always had in our Easter baskets. There was always a chocolate bunny, and it was always about eating the ears first! Peeps, which I wasn’t a big fan of but we always had extras my mom would stash to roast in the summer over the campfire. There were the chocolate Hershey eggs that were like jumbo M&Ms with a harder shell, those were good. The Robin Eggs, which were basically malted milk balls but it was always fun to lick them and rub them on our lips to make blue or white lips. Don’t tell me we were the only ones to do that! There were of course jelly beans and back then it was traditional Brach’s jelly beans, there weren’t Starbursts, Jelly Belly, Sour, Sweet, and all the other kinds there are today. Ok maybe I just dated myself a little but as I got older we did have some fun ones. Than there was my favorite that I couldn’t wait for, that special candy you couldn’t get any other time of year and there was nothing out there like it… the Cadburry Crème Egg! Yep I know people either liked them or hated them and they were just so good! Not sure if they have changed over the years, or my tastes changed because I don’t have that same love for them. Still the memories and I still have to have one here and there but it’s been a couple years as I still hope that they will be what I remember.
If you are a regular reader you know I like my shakes and turning favorite foods, memories, or indulgences into a healthy treat or shake so that is just what I did with this Chocolate Crème Egg Protein Shake! I made many versions trying to keep it simple, delicious, healthy, and to get the texture and taste down. To me the center was creamy but always had that slightly sugar gritty taste and for that I went to coconut. I tried to make it with chia powder, altered the taste a little too much and the color well wasn’t too pleasant for the crème. I tried lecithin, a non soy version I picked up to make mousse but never use and most people don’t have laying around so scratch that. So I went with a full protein version that can be enjoyed after a workout or a treat version using coconut whipped cream. Not having enough coconut milk chilling I went the easy route and used Coco Whip and only had Lite but hey I’m always about use what you have.
This shake gave me that fix and I don’t even have the desire to go grab one of those chocolate crème eggs, and even the treat version had nutritional value which is a win for me. I plan on getting a long run in Easter weekend and thinking I will whip up another one, the double protein version no whip, for a fun way to shake up my post workout shake routine!
I might be traveling but it’s Monday and that means it’s Meatless Monday! Link up with Deborah and I and show us what your making and check out what others are making this week. Share the Meatless Monday love, get inspired, and inspire others!
Chocolate Crème Egg Protein Shake
Makes 1 serving
3/4c dairy free milk (So Delicious Unsweetened Coconut Milk)
1 scoop chocolate protein (Vega Clean Protein, Chocolate)
Yellow Center Layer
2 TBSP coconut cream (So Delicious Original Culinary Coconut Milk, chilled)
1 TBSP date paste (homemade, 1c pitted dates soaked in 1/2c very hot water blend smooth adding water if needed)
1 TBSP dairy free milk (So Delicious Unsweetened Coconut Milk)
pinch of turmeric for color, optional
White Center Layer
1/2c dairy free milk (So Delicious Unsweetened Coconut Milk)
1/2 scoop vanilla protein powder (Vega Clean Protein, Vanilla)
1 TBSP coconut cream (So Delicious Original Culinary Coconut Milk, chilled)
1/2c coconut whipped cream (So Delicious Coco Whip, Lite thawed)
coconut whipped cream (So Delicious Coco Whip, Lite)
chocolate drizzle (homemade, 1/2 TBSP coconut oil, 1/2 TBSP maple syrup or agave, 1 TBSP cacao powder)
*For non protein versions I use 2-3 TBSP cacao powder, pure maple syrup to taste, and 1 TBSP chia seeds to thicken.
In a small bowl mix together coconut cream, date paste, milk, and optional turmeric (careful not to use too much or you will alter the taste) to make the yellow center cream layer. Place in the refrigerator while making the rest of the shake. If making the protein white center in a Vitamix, or high-speed blender, blend together milk, protein, coconut cream, and ice. Pour into a glass. No need to rinse the blender just add milk, chocolate protein, and ice to make the chocolate layer. Remove the yellow cream layer from the fridge. In a clean glass add half of the chocolate layer, than half the vanilla, the yellow crème layer, the remaining vanilla, and chocolate. If using whipped cream just blend the chocolate shake and layer the same half the chocolate shake, half whipped cream, yellow crème, remaining whip, and chocolate shake. Top with optional whipped cream and chocolate drizzle if desired and enjoy. Cheers!
Do you have a favorite Easter Candy?
Hunt no more this Chocolate Crème Egg Protein Shake is a must! #SweatPink #BestLifeProject #vegan Click To Tweet
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While I do receive some Vega products from time to time, which I listed as an option in this recipe, I do purchase much of it on my own. It has been my plant-based protein of choice since before I started blogging. Even though most Vega products used are purchased by myself I do add this disclaimer. I do not make any money off any Vega sales or posts. I only write about foods I love, my blog is an extension of my hobby to make fun healthy food creations for me and my family.