ahhh, you might be saying, another copycat Reese’s egg recipe? why do i need this one above others?! well, that’s easy, my take is a fun, vegan cookie dough twist with some extra flavors to elevate the overall taste. you won’t be able to stop eating Vegan Cookie Dough Chocolate Eggs!
with easter coming up, Vegan Cookie Dough Chocolate Eggs are the perfect festive treat to keep on hand in the fridge or freezer. our greek easter is in early may this year, but i make these all year long!
my original recipe was really good and actually made with less ingredients than this version!
i decided that some extra flavor was needed and there are a few changes i made and describe below :).
so for starters, i changed the flour makeup! instead of all almond flour, i also incorporated coconut flour into this version. it gives such a lovely cake like flavor and good texture too.
also, there’s a tiny bit of cinnamon and almond extract in here! the cinnamon brings out the flavors of the chocolate and the almond extract further adds to a more cake flavor.
as you can see from that first picture, i did add mini chocolate chips to the dough because i was going for a cookie dough taste and texture, but of course that’s optional.
same with the sprinkles, i just love them and thought they would be a cute addition to the top! the ones i use are from amazon and linked here!
the chocolate eggs are gluten-free and you can replace the coconut flour with all almond flour but you will have to adjust the other ingredients because the flours don’t absorb the same!
if you can’t have peanut butter or just don’t want to use it, any runny nut butter or seed butter will work! previously, i tried these with sunflower seed butter and they turned out amazing.
yes, that’s all you need, just 8 ingredients! well, if you do add sprinkles to the top, 9! they’re the easiest dessert ever!
as with most of my recipes, store the chocolate eggs in the fridge or freezer in an airtight container. they hold up really well in the freezer, just thaw them before eating because you don’t want to break a tooth!
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
also, you can follow upbeetandkaleingit on Instagram, Pinterest, and Facebook for more vegan recipes!
it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!
8
servings1
hour30
minutesrecipe yields 8 medium-large eggs, but of course you can make yours smaller!
1 cup almond flour
1/3 cup coconut flour
1/4 tsp cinnamon
1/3 cup maple syrup
1-2 tbsp dairy free milk (can add more if you think dough is too thick but 1-2 should be good)
1/4 tsp almond extract
1/2 cup runny peanut butter
1/4 cup mini chocolate chips (or more)
1 cup chocolate chips
2 tbsp coconut oil
Here, you’ll find everything from scrumptious desserts to savory and nourishing comfort food. Thank you for being here and I hope you enjoy my delicious creations!
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4 Responses
if i don’t have almond flour can i just use coconut flour or baked whole wheat flour ?
hi! coconut flour alone would produce a super chalky texture and whole wheat definitely wouldn’t work! if you can, i would use almond flour 🙂
The nut butter is missing? Or am I crazy
it’s been added in! 🙂