vegan cookie dough chocolate easter egg bites

Warning! These guys are addictive and moreish and should be made with extreme caution! If you are anything like me you will eat your way through the lot within an hour of chilling! I’m eating them as I type.

This is such a fun and simple recipe to throw together over the Easter weekend. You could, of course, make these for any occasion but I just so happen to have an Easter egg cutter to hand and think they make the perfect Easter treat.

There is no baking required with this recipe, simply throw the ingredients together and chill. Then eat! You could also parcel them up as little Easter gifts, but remember to keep them chilled as the chocolate coating doesn’t set hard at room temperature.

I hope you love these as much as I do and they make your Easter that little bit sweeter!


Ingredients (makes 8 to 10);

  • 1/2 cup coconut flour
  • 1/2 cup ground almonds
  • 1/4 cup maple syrup
  • 20ml melted coconut oil
  • 1 tbsp coconut sugar
  • 1 tbsp almond butter
  • 1 tsp vanilla extract
  • 1/3 cup dark chocolate chips
    For the chocolate coating;
  • 1 1/2 tbsp cacao powder
  • 1 1/2 tbsp coconut oil
  • 1/3 cup maple syrup

What you need to do;

Place all the ingredients, minus the chocolate chips, into a food processor and pulse the mixture together. It should become crumbly and may not come to a ball of dough. If you squeeze the mixture between your hands it should then come together.

Add in the chocolate chips and continue to pulse until the chips are slightly chopped but still chunky.

Empty the mix onto a sheet of grease proof paper and bring together with your hands. You may find it easier to lay another sheet of paper across the top and put pressure onto the mixture to bring it together into a dough. Then start to roll the dough out, between the pieces of grease proof paper, until you reach the desired thickness. I opted for the size of a £1 coin.

Once rolled out use a cookie cutter to start cutting out your Easter egg shapes. Place the cookie dough pieces onto a tray and place in the fridge to firm up.

While the dough chills, make the chocolate coating by putting the remaining maple syrup, coconut oil and cacao powder into a saucepan on a low heat. Use a whisk to stir the ingredients together and melt until well combined. Do not over heat the mixture.

Remove the chilled the dough from the fridge and dip into the chocolate to cover completely. I find using a fork allows the excess to drip off much easier. Place the coated eggs onto a sheet of grease proof paper to set and pop back in the fridge or freezer for 20 minutes then store in the fridge until ready to eat. I sprinkled mine with some crushed dark chocolate chips for a bit of texture, you can leave this out or sprinkle with freeze-dried strawberries, milk or white chocolate chips (if eating dairy) or some fun sprinkles to make them more colourful!



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