Chocolate Covered Cookie Butter Eggs
6 ingredients, easy to make and loaded with all the cookie butter! These decadent cookie butter eggs are the perfect treat to make this Easter! (Plus they're dairy free and vegan too!)
Servings: 5 large eggs or 8 smaller eggs
For the filling:
- ½ cup cookie butter (or biscoff/speculoos cookie spread)
- 2 Tbsp maple syrup
- 1 Tbsp coconut flour (may need to add 1 more Tbsp if your filling is too wet)
- ⅛ tsp salt
For the chocolate coating:
- 1 cup dark chocolate chips
- 1 tsp coconut oil (I used unrefined coconut oil)
- Optional: sea salt for the top
Mix the filling ingredients together in a bowl. Then divide the filling into 5 or 8 balls (depending on the size you want your eggs). Flatten the balls slightly and shape the into eggs.
Place your eggs on a tray that's been line with parchment paper and place them in the freezer for 20-30 minutes.
When done, melt the chocolate chips and coconut oil together in a bowl in the microwave at 30 second intervals until completely melted. (Make sure to stir in between each interval.)
Then dip the frozen eggs one at a tme into your melted chocolate and place them back on the tray. Sprinkle with sea salt if using. Place the entire tray in the fridge until the chocolate has set/hardened. (This will take about 30 minutes.)
*If your filling is too wet with the original recipe, you can add 1 more Tbsp of coconut flour to thicken it up. (It should be the consistency of play dough.)
-Short term storage: Store the finished eggs in an air tight container in the refrigerator. If you plan to eat them right away, DO NOT store them in the freezer or they will be very hard and difficult to bite. They should last for about 1 - 1 1/2 weeks in the fridge.
-Long term storage: Store the the finished eggs in a plastic bag in the freezer. Take them out to thaw for at least 5-10 minutes before eating them. The eggs should last for several weeks if stored in the freezer.