High Protein Easter Eggs



1C Whole Almonds
1 can Butter Beans
23 California Sun Dates
1/4C Agave Nectar
1/2C Old Fashioned Oats
1/4C Coconut Flour
1t Vanilla Extract


In a food processor, grind 1C almonds into almond butter. Transfer to a large bowl. Rinse and drain 1 can of butter beans into the food processor and add about 23 pitted dates and 1/4C agave nectar. Process until smooth. Add to the bowl with almond butter. In a VitaMix, grind 1/2C old fashioned oats into a flour and add to bowl. Stir in with 1t vanilla extract and 1/4C coconut flour. Mix well and shape into eggs. If desired, dip into chocolate and freeze. Happy Easter!

Makes: 23 eggs

Serving Size: 1 egg



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