Easter Cookie Dough Eggs
These no-bake Easter treats are made with a naturally sweetened cookie dough centre and wrapped in a thick, creamy coating of homemade plant-based white chocolate—tinted naturally with beetroot and matcha for a beautiful springtime twist. They're fun to make, full of nourishing ingredients, and absolutely delicious to eat!
Takes 55 minutes
Serves 10
Ingredients
For the cookie dough:
- 120 g ¾ cup cashew nuts
- 80 g ½ cup pitted dates
- 30 ml 2 tbsp oat milk
- 1 tsp pure vanilla extract
- A pinch of sea salt
- 50 g ⅓ cup dark chocolate chips or cacao nibs
For the plant-based white chocolate coating:
- 100 g cacao butter
- 2 –3 tbsp 30–45g cashew butter or macadamia butter
- 2 –3 tbsp 30–45ml maple syrup or agave syrup, to taste
- 1 tsp vanilla extract or vanilla bean powder
- A pinch of sea salt
For natural colouring:
- 1 tsp beetroot powder for pink
- ½ tsp matcha powder for green
Instructions
Make the cookie dough base:
- In a food processor, blend the cashew nuts, pitted dates, oat milk, vanilla extract, and salt until a sticky dough forms and clumps into a ball.
Add the chocolate chips:
- Transfer the dough to a bowl and fold in the chocolate chips or cacao nibs. Stir to combine evenly.
Shape into eggs:
- Using your hands, roll the dough into 10–12 small egg-shaped pieces. Place on a lined tray or plate and chill in the freezer for at least 20 minutes to firm up.
Make the white chocolate coating:
- In a heatproof bowl over a saucepan of simmering water, gently melt the cacao butter. Once melted, stir in the cashew (or macadamia) butter, maple syrup (to taste), vanilla, and sea salt. Whisk until smooth and glossy.
Divide and colour the coating:
- Split the white chocolate mixture into two bowls. Add beetroot powder to one for a pink hue and matcha to the other for a green tone. Stir each until well blended.
Coat the cookie dough eggs:
- Dip each chilled dough egg into your coloured coatings, using a fork to lift and tap off any excess. Place back onto the tray. Once all are coated, repeat for a second layer to build a thicker shell. Chill in the fridge or freezer until fully set.
Alternative coating:
- If you prefer, melt the dark chocolate and dip the chilled cookie dough eggs as above. Allow to set completely.
To serve:
- Once fully set, your Easter Cookie Dough Eggs are ready to enjoy! Store them in the fridge for up to a week, or freeze for longer freshness.