Carrot Cake Fit Butters Chocolate Covered Eggs

Carrot Cake Fit Butters Chocolate Covered Eggs

Spring is the perfect time to refresh your snack game with treats that are both delicious and nourishing. These no-bake Carrot Cake Easter Eggs, made with Fit Butters Charley’s Famous Carrot Cake blend, offer a delightful twist on traditional Easter confections. Packed with wholesome ingredients like oats, shredded carrots, and a touch of spice, they're a guilt-free indulgence that captures the essence of the season. Whether you're looking for a festive addition to your Easter basket or a healthy snack to enjoy throughout spring, these protein-packed bites are sure to satisfy.

Carrot Cake Fit Butters Chocolate Covered Eggs

Danielle Bucki

Calories

220

​These no-bake Carrot Cake Easter Eggs are a delightful, protein-packed treat perfect for springtime—or any time you're craving a wholesome snack. Made with Fit Butters Charley’s Famous Carrot Cake blend, they're rich in flavor and easy to prepare.

Carrot Cake Fit Butters Chocolate Covered Eggs

Ingredients

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    • ½ cup Fit Butters Charley’s Famous Carrot Cake cashew almond blend
    • 1½ cups quick oats or old-fashioned rolled oats (use quick oats for a smoother texture)
    • ¼ cup vanilla protein powder
    • 2½ tablespoons melted coconut oil
    • ¼ cup chopped pecans or walnuts (or substitute with brown rice cereal for added crunch)
    • ⅓ cup finely chopped shredded carrots
    • ¼ cup raisins or chopped dates
    • 1 teaspoon vanilla extract
    • 6 tablespoons sugar-free maple syrup
    • 1 teaspoon cinnamon
    • ¼ teaspoon nutmeg
    • Pinch of sea salt

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    • 1 cup white chocolate chips or melting chocolate
    • 2 teaspoons coconut oil (optional, to thin the chocolate if needed)

    Directions

    1. Mix the base: In a large bowl, combine the Fit Butters Carrot Cake blend, melted coconut oil, and sugar-free maple syrup until smooth. Add the oats, protein powder, chopped carrots, raisins or dates, vanilla extract, cinnamon, nutmeg, and sea salt. Mix until well combined.

    2. Form the eggs: Using a cookie scoop or your hands, shape the mixture into small egg shapes. Place them on a parchment-lined baking sheet.

    3. Freeze: Transfer the baking sheet to the freezer and chill the eggs for 1–2 hours, or until firm.

    4. Dip in chocolate: Melt the white chocolate chips and coconut oil together using a microwave or double boiler, stirring until smooth. Dip each frozen egg into the melted chocolate, then return them to the parchment-lined baking sheet.

    5. Set and enjoy: Place the dipped eggs back in the freezer for a few minutes to set the chocolate. Once set, they're ready to enjoy!
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