Prep
2m
Cook
2h
Total
2h 2m
Ingredients
Method
Nutrition
Turn cooking mode on
1.
Peel the cooled boiled eggs and add them to a high-speed blender. Add cocoa powder, milk, Greek yogurt, honey, vanilla, salt, and any optional flavour extras. Blend for 60-90 seconds until completely smooth, stopping once to scrape down the sides.
4 Egg
3 tbsp Unsweetened cocoa powder
120 ml Milk
100 g Thick Greek yogurt
2-3 tbsp Honey
1 tsp Vanilla extract
1 pinch Fine salt
1 pinch Espresso powder
1 pinch Cinnamon
1 pinch Orange zest
2.
Taste the mixture and adjust sweetness or cocoa if needed. If you plan to freeze it, slightly over-sweeten as cold dulls flavour.
Choose your finish
1.
For fridge mousse, pour into bowls or jars and chill for at least 2 hours until thick and spoonable.
2.
For ice cream or semifreddo style, reduce the milk slightly to around 90 ml and blend in the optional nut butter, coconut cream, or avocado. Pour into a shallow container, cover the surface directly with baking paper or cling film, and freeze for 2-3 hours for scoopable texture or 4-6 hours for sliceable semifreddo. Rest at room temperature for 5-10 minutes before serving.
1 tbsp Nut butter
3.
For frozen bars or ice lollies, pour the blended mixture into ice lolly moulds or a lined loaf tin. Tap gently to remove air bubbles, then freeze overnight. Release lollies with a quick rinse of warm water, or slice the frozen slab into bars.
For
4
M
I
4
Egg, large, hard boiled and fully cooled
3
tbsp
Unsweetened cocoa powder
120
ml
Milk, or almond milk
100
g
Thick Greek yogurt
2-3
tbsp
Honey, or maple syrup, to taste
1
tsp
Vanilla extract
1
pinch
Fine salt
Optional flavour extras:
1
pinch
Espresso powder, optional
1
pinch
Cinnamon, optional
1
pinch
Orange zest, optional
Optional for freezing:
1
tbsp
Nut butter, or coconut cream, or avocado
Per Serving
Calories
170kcal
Fat
8g
Carbs
14g
Protein
10g
Fibre
2g
Great base for kids, no raw egg and naturally high in protein | Bars can be dipped in melted dark chocolate or rolled in crushed nuts or coconut | Swirl in peanut butter or mashed banana before freezing for flavour variations
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Made it?
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F
Finn P
20 days ago
I like trying quirky recipes. So I made this last night. I was actually very surprised, it was nice. As a moose because its base is egg, I couldn't get over the eggy flavour, but the kids liked it. I froze it after everyone had tried it and that really did it. It lost the eggy flavour and was delicious. I would like to add I do try to eat high protein foods with less sugar,so definitely a win win in my house. Thanks Tyler. Ps. 4 more eggs on the boil now.
Like
Reply
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Prep
2m
Cook
2h
Total
2h 2m
Ingredients
Method
Nutrition
Turn cooking mode on
1.
Peel the cooled boiled eggs and add them to a high-speed blender. Add cocoa powder, milk, Greek yogurt, honey, vanilla, salt, and any optional flavour extras. Blend for 60-90 seconds until completely smooth, stopping once to scrape down the sides.
4 Egg
3 tbsp Unsweetened cocoa powder
120 ml Milk
100 g Thick Greek yogurt
2-3 tbsp Honey
1 tsp Vanilla extract
1 pinch Fine salt
1 pinch Espresso powder
1 pinch Cinnamon
1 pinch Orange zest
2.
Taste the mixture and adjust sweetness or cocoa if needed. If you plan to freeze it, slightly over-sweeten as cold dulls flavour.
Choose your finish
1.
For fridge mousse, pour into bowls or jars and chill for at least 2 hours until thick and spoonable.
2.
For ice cream or semifreddo style, reduce the milk slightly to around 90 ml and blend in the optional nut butter, coconut cream, or avocado. Pour into a shallow container, cover the surface directly with baking paper or cling film, and freeze for 2-3 hours for scoopable texture or 4-6 hours for sliceable semifreddo. Rest at room temperature for 5-10 minutes before serving.
1 tbsp Nut butter
3.
For frozen bars or ice lollies, pour the blended mixture into ice lolly moulds or a lined loaf tin. Tap gently to remove air bubbles, then freeze overnight. Release lollies with a quick rinse of warm water, or slice the frozen slab into bars.
For
4
M
I
4
Egg, large, hard boiled and fully cooled
3
tbsp
Unsweetened cocoa powder
120
ml
Milk, or almond milk
100
g
Thick Greek yogurt
2-3
tbsp
Honey, or maple syrup, to taste
1
tsp
Vanilla extract
1
pinch
Fine salt
Optional flavour extras:
1
pinch
Espresso powder, optional
1
pinch
Cinnamon, optional
1
pinch
Orange zest, optional
Optional for freezing:
1
tbsp
Nut butter, or coconut cream, or avocado
Per Serving
Calories
170kcal
Fat
8g
Carbs
14g
Protein
10g
Fibre
2g
Great base for kids, no raw egg and naturally high in protein | Bars can be dipped in melted dark chocolate or rolled in crushed nuts or coconut | Swirl in peanut butter or mashed banana before freezing for flavour variations
Only visible to you
Made it?
Cancel
F
Finn P
20 days ago
I like trying quirky recipes. So I made this last night. I was actually very surprised, it was nice. As a moose because its base is egg, I couldn't get over the eggy flavour, but the kids liked it. I froze it after everyone had tried it and that really did it. It lost the eggy flavour and was delicious. I would like to add I do try to eat high protein foods with less sugar,so definitely a win win in my house. Thanks Tyler. Ps. 4 more eggs on the boil now.
Like
Reply
Cancel
