Disclaimer: This recipe is instinct-based, especially since textures can vary depending on your protein powder—so treat measurements as guidance, not rules. Adjust as needed for the perfect dough consistency. 

ingredients:

 for the eggs:

• 3/4 cup Pistakio Creamy Pistachio Spread (or crunchy!)
• 1/3 cup protein powder (use one you like!)
• 1/2 cup + 2 tbsp rolled oats
• 1 tsp of vanilla or almond extract
• pinch of salt

for the outer shell:

• 3/4 cup white chocolate
• 1 tsp coconut oil (plus more as needed)
• 1 tsp matcha powder
• 1 tsp cacao powder + 1 tbsp water (optional, for specks)

instructions:

1. Line a baking sheet with parchment paper and set aside.

2. In a food processor, combine protein powder, rolled oats, vanilla (or almond extract), and salt. Pulse until the oats are finely ground and the mixture looks like a coarse flour.

3. Add about half of the Pistakio and blend again. Continue adding more Pistakio gradually, pulsing in between, until the mixture starts to clump together. You’re looking for a texture that holds when pressed but isn’t overly sticky.

4. Transfer the mixture to a bowl and use your hands to bring it together. If it feels too dry and crumbly, add a little more Pistakio. If it feels too wet, add a small amount of oats or protein powder to balance it out.

5. Scoop and shape into 6–8 small egg shapes. Place onto your lined tray.

6. Chill in the fridge for 20–30 minutes or freeze for 10–15 minutes until firm. This step is key—don’t skip it or dipping will get messy. If needed, insert a toothpick into each egg to make coating easier.

7. In the meantime, use a heatproof bowl to melt white chocolate with coconut oil until smooth and fully melted. Stir until glossy, then whisk in matcha powder until evenly combined. In a separate smaller bowl, mix cocoa powder with a splash of water until you get a slightly thick, paint-like consistency.

8. Remove eggs from the fridge/freezer. Using a toothpick or fork, dip each egg into the melted chocolate, letting excess drip off. Gently place back onto the parchment-lined tray. Let set completely (this happens quickly if they are cold enough!).

9. Once the shells are set, use a brush (or your fingers) to flick the cocoa mixture over the eggs to create a speckled effect.

10. Let set for a few minutes. For a firmer bite, refrigerate briefly before serving.

11. Optional: place in an egg carton for the full-on dyed Easter egg moment, then serve & enjoy!!