Healthy-ish Easter Egg Cookie Dough Bites Recipe

A healthy-ish alternative to Easter treats, these Easter Egg bites are made from almond flour, maple syrup and nut butter.

This recipe makes 24 mini bite sized healthy-ish cookie dough Easter Eggs. They have a delicious no-bake cookie dough texture made from almond flour and nut butter, and they are naturally sweetened with maple syrup. You can mix and match your cookie dough filling, making half vanilla chocolate chip and the other half double chocolate! They're very more-ish and are a chocolatey yummy alternative Easter treat!

These healthy-ish Easter Egg treats are best stored in an airtight container in the fridge for up to one week or you can freeze them for longer.

Makes 24 mini Easter Egg bites

Vanilla dough Ingredients;                    

150g almond flour

70g nut butter

60g maple syrup

1/4 tbs vanilla powder

60g chocolate chips

To make the chocolate dough

1 tbs cacao powder

1 tsp extra maple syrup

1 large chocolate bar

You will also need; 24 hole mini Easter Egg mould, mixing bowl, 2 spoons, small microwaveable bowl

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How to make your Easter Eggs;

1. Add the almond flour, vanilla powder, maple syrup and peanut butter into a bowl and mix together to form a thick cookie dough

2. Add chocolate chips and fold them through the mixture

3. Use your hands to roll small balls of cookie dough and squash them into the Easter Egg mould

4. Make 12 small eggs with the vanilla cookie dough

5. Turn the remaining half of the mixture into chocolate cookie dough by adding the extra maple syrup and cacao powder and mixing thoroughly

6. Again, use your hands to roll small ball of the chocolate cookie dough and squash them into the remaining 12 holes of the Easter Egg mould

7. Now you should have 12 mini vanilla eggs and 12 mini chocolate eggs

8. Place the moulds in the fridge or freezer for 20-30 minutes to let the dough firm up

9. In a small bowl, break the chocolate bar into small pieces and melt in the microwave in short bursts, stirring in between

10. Once the cookie dough has set in the moulds, pop out each cookie dough egg and add a small spoonful of chocolate to each hole

11. Replace the cookie dough and gently press down

12. Return the filled moulds to the fridge or freezer for another 20-30 minutes until the chocolate has set

13. Remove the chocolate covered Easter Eggs from the mould and now they are ready to eat!

Tips & Tricks!

• I used Food Thoughts cacao powder (gifted)

• I used Ombar m'lk chocolate and Pip & Nut peanut butter

• Any nut butter will work. I used peanut but almond or cashew would also be delicious

• This is my mini Easter Egg mould; https://amzn.to/4udq251

• This is the link to my mixing bowl; https://amzn.to/489iB6s