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Chocolate Raspberry Cookie Dough Eggs

BACK TO ALL POSTS
Chocolate Raspberry Cookie Dough Eggs

 

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:

  1. 120g smooth runny cashew butter

  2. 4 tbsp maple syrup

  3. 60g thick dairy-free yoghurt e.g. coconut

  4. 2 tbsp melted coconut oil

  5. 150g oat flour

  6. 100g almond flour

  7. 40g vegan vanilla protein powder, or more almond flour

  8. 10g freeze-dried raspberry pieces

  9. 60g low sugar dark chocolate chips

  10. A pinch of salt

Ingredients for the chocolate coating:

  1. 200g low sugar dark chocolate, chopped

  2. 1 tbsp coconut oil

  3. 1 tbsp freeze-dried raspberry pieces

  4. 1 tbsp vegan sprinkles

Method:

  1. 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.

  2. Pour in the freeze-dried raspberry pieces and chocolate chips and stir well. Bring to a ball of dough.

  3. 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.

  4. Place the trays of cookie dough eggs in the freezer for 1 hour, until set firm.

  5. 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.

  6. 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.

  7. 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.