Matcha Pistachio Collagen Eggs by Welleasy

Ingredients

• 1 cup white chocolate drops
• 1 tbsp matcha powder
• 1/3 cup pistachio butter
• 2 tbsp collagen powder
• 2 tbsp almond flour
• 1 tbsp maple syrup
• Egg-shaped chocolate moulds

Instructions

1. Melt the white chocolate drops in a microwave-safe bowl in 20-second bursts, stirring until smooth, about 1-2 minutes.
2. Whisk the matcha powder into the melted chocolate until fully combined and evenly green.
3. Spoon a thin layer of matcha chocolate into the egg moulds, coating the bottoms and sides, then refrigerate for 10 minutes until set.
4. Mix the pistachio butter, collagen powder, almond flour, and maple syrup in a bowl until a thick filling forms, about 1 minute.
5. Press the filling into the set chocolate shells, leaving a small gap at the top for sealing.
6. Pour the remaining matcha chocolate over the filling to cover and seal the eggs, then smooth the tops.
7. Refrigerate for 2-3 hours, or until completely firm and easy to unmould.