You can still enjoy the spring holidays at home, by making treats for you and your quarantine buddies!
These Chocolate Covered Cookie Dough Nougat eggies are exactly what they sound like. A nougaty cookie dough center coated in chocolate (and other fun toppings you may want to add!).
1/4 cup plant milk (I like to use oat)
1 tablespoon coconut oil
1 tablespoon applesauce
1/4 cup maple syrup
1 teaspoon vanilla extract
1 1/4 cup oat flour (or any Passover-friendly flour like coconut or almond)
good pinch of salt
2 cups vegan dark chocolate chips
In a small bowl, whisk together the coconut oil, applesauce, and milk. Warm the mixture until the coconut oil is melted. Then whisk in the maple syrup and vanilla extract.
In a separate bowl, add the flour and salt. Then pour in the wet mixture and combine.
Let the dough chill in the freezer for 30-45 minutes.
Lightly grease your hands and roll pieces of the dough into small egg shapes. Set them back in the freezer to chill for 15 minutes.
Melt the chocolate (I like to do the double-boiler method) and dip your eggs one at a time. When fully coated, set aside on parchment or wax paper. Add toppings of your choice if you'd like! I used salt, sugar, and a dash of butterfly pea flower powder for that blue robin egg effect.
Store in the fridge or freezer (I like to keep them in the freezer) and enjoy!
*NOTE: This recipe calls for oat flour but you can absolutely use whatever flour you have on hand in your pantry! Same goes for the milk :)