These Healthy Cookie Dough Filled Chocolate Easter Eggs are super-easy and fun to make! They are no-bake, all-natural, clean, super-yummy, festive and extra-delicious! Hi, Friends! Happy Easter!So… Have you already made your Easter Desserts yet? 🙂…Or have you been too busy prepping your Easter Brunch/shopping/working/…you name it! …Because in our super-fast, filled with so much to do lives we can’t always have everything ready and set, right?But never fear! Just in case you haven’t made anything just yet and you’re STILL not very much in the mood for standing in front of the stove and prepping up all these last-minute yummies – I’m here to present this super-easy and fast no-bake dessert to you!
And not only it’s easy& fast! Nothing can probably say more “Easter” than the Easter Eggs, right? Um… OK, maybe just the Hot-Cross buns or… a Carrot Cake? Or maybe… Maybe still – it’s the eggs that symbolize the beautiful Easter more than anything else!But of course, since I am more or a “sweet” kind of a blogger 🙂 these Easter eggs are of a sweet kind! 🙂
The Chocolate Covered Cookie Dough Eggs! (A Healthy variety, of course!) 🙂
- Use the breakfast cereal or Graham Crackers (just please choose a healthy kind, OK?) instead of the sugar cookies.
- Use the real dates instead of the Healthy Caramel. It really doesn’t matter since the batter will need to be ground anyway.
- …Or, if you’re don’t have the dates handy, just use any kind of pasty dry fruit: prunes, figs, or dried apricots)
- If you don’t have the Easter-Egg molds – it’s OK, too! Just roll the pieces of batter into the balls and stretch them a bit to give them an oblong shape. Freeze the cookie dough for a few minutes, melt the chocolate, dip the cookie dough in the chocolate, and… viola! Your Chocolate Eggs are done!
These Healthy Cookie Dough Filled Chocolate Easter Eggs are super-easy and fun to make! They are no-bake, all-natural, clean, super-yummy, festive and extra-delicious!
- 10 oz Sugar Cookies* or breakfast cereal
- 2/3 cup Healthy Caramel* or 10 dates
- 8 oz dark chocolate
- 2 tbsp rainbow sprinkles optional
Melt 5 oz of dark chocolate. With a brush spread the melted chocolate over the cavities of the Egg Molds. Stick the molds in the freezer for a few minutes. Once the chocolate is set brush another layer of melted chocolate over the first one: the chocolate shell must be rather thick in order to not break!
Spoon a little bit of the dough into each shell.
Melt 2.5 oz of chocolate and brush it over each "egg" covering the cookie-dough. Stick the molds back in the freezer for a few minutes to let them harden.
Gently squeeze the chocolate eggs out of the molds. Melt 0.5 oz chocolate and drizzle it over the eggs. Sprinkle with some sprinkles and enjoy!
* I used this recipe for the Healthy Sugar Cookies, except that I didn't frost them (and since I was making them for the eggs - I didn't really care about cookie-cutting them. I just cut the dough into the squires of the even baking).
* I used this Healthy Caramel recipe.
**If you'll be using the dates or other dry fruit - soak it for about 10 minutes first in about 1/2 cup hot water. Before adding to the blender spill 1/4 cup soaking water out and keep the rest of it to ensure smooth processing.