Need to mix up your Easter diet of choccy eggs and hot cross buns? We got one of our fave foodies to whip up a little something different this Easter, with choc raspberry cookie dough eggs.
Sound like a dream? You’re right. It is. You should whip it up with the fam this Easter. Go on, we know you want to!
Written by @nourishing.amy
Ingredients:
Ingredients for the Cookie Dough:
- 120g smooth runny cashew butter
- 4 tbsp maple syrup
- 60g thick dairy-free yoghurt e.g. coconut
- 2 tbsp melted coconut oil
- 150g oat flour
- 100g almond flour
- 40g vegan vanilla protein powder, or more almond flour
- 10g freeze-dried raspberry pieces
- 60g low sugar dark chocolate chips
- A pinch of salt
Ingredients for the chocolate coating:
- 200g low sugar dark chocolate, chopped
- 1 tbsp coconut oil
- 1 tbsp freeze-dried raspberry pieces
- 1 tbsp vegan sprinkles
Method:
- Start by making the cookie dough. Add the cashew butter, maple syrup, yoghurt and coconut oil to a bowl and stir until smooth. Now add in the oat flour, almond flour, protein powder (if using) and salt. Stir to a thick, sticky cookie dough.
- Pour in the freeze-dried raspberry pieces and chocolate chips and stir well. Bring to a ball of dough.
- Place the cookie dough on a piece of parchment on a work surface and roll out to 2-cm thick. Use an egg-shaped cutter (or similar) to cut out eggs, placing them on a parchment lined tray. Repeat to use all the cookie dough, re-rolling scraps as needed.
- Place the trays of cookie dough eggs in the freezer for 1 hour, until set firm.
- Add the chocolate and coconut oil to a heatproof bowl and warm together over a pan of simmering water or in the microwave until melted.
- Dip the cookie dough eggs in the chocolate, allowing the excess to drip off and return to the parchment. Sprinkle with freeze-dried raspberries and sprinkles while the chocolate is still wet. Repeat with all of the eggs.
- Serve straight away with a cold Remedy Kombucha Raspberry Lemonade and enjoy. Keep leftovers in a sealed container in the fridge for 1-2 weeks or in the freezer for 1 month. Enjoy from the freezer or allow to defrost for 20 minutes.
