Recipes · Uncategorized

Black & White Cookie Dough “Eggs”

Easter is a time for gathering friends and family, and sweets! I do miss a couple foods that aren’t to my healthy standards; classic homemade cookies and brownies! So, I’ve created these precious “eggs” of cookie and brownie dough, 1/2 dipped in delicious, high quality chocolate.

These little delights are indulgently healthy. The hints of buttery cashews, nutty oats, and undertones of vanilla running through the batter imitates the real deal desserts pretty accurately. DSC_0116

The “eggs” are not just for Easter, they can be used as everyday energy balls, too! Instead of the egg shape, just form them into a ball and dip in chocolate if desired! DSC_0120

Gather your friends and family and treat yourselves with this healthy, no bake treat!

Black & White Cookie Dough “Eggs”

Vegan, Raw, Clean

Ingredients

Cookie dough

3/4 cups oat flour(blended oats)

6 tbsp Milk of Choice(I used unsweetened almond)

3 tbsp chocolate chips(I used this brand)

2 tbsp ground golden flax seed

2 tbsp raw cashew butter

2 tbsp agave syrup(Or any liquid sweetener)

1 scoop of plant-based protein powder(optional)*

1/2 tsp vanilla extract

Brownie Batter

3/4 cups oat flour(blended oats)

8 tbsp Milk of Choice(I used unsweetened almond)

4 tbsp cacao powder**

3 tbsp agave syrup(Or any liquid sweetener)

2 tbsp chocolate chips(I used this brand)

2 tbsp ground golden flax seed

2 tbsp raw cashew butter

1 scoop of plant-based protein powder(optional)*

1/2 tsp vanilla extract

Optional (but highly recommended)-2 3oz bars of your FAVORITE chocolate

Directions

  1. For the Cookie dough, combine all dry ingredients, then add the wet ingredients. Fold until completely combined, set aside.
  2. For the Brownie Batter, simply do the same as step 1. Take both mixtures and put into the refrigerator for 10-15 minutes.
  3. Set up a large baking sheet with parchment paper to set you “eggs” on.
  4. To create the “eggs”, take a teaspoon of each mixture and press together to create an egg shape, set into refrigerator for another 10-15 minutes.
  5. Melt chocolate bars for 30 second intervals and mix until completely melted with no lumps.
  6. Take your “eggs” out and vertically dip half the “egg” into the choclate, then set onto the pan. Once all the “eggs” are dipped and hardened, they can be served immediately or store in an air-tight container up to a week—if they last that long.***

Notes

*I used pea protein powder, unsweetened

**Cacao is a less processed form of cocoa and contains more health benefits, it can be bought at most supermarkets

***If doughs become hard to form, throw into the freezer for about 5 minutes

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