Chocolate Covered Cookie Dough Eggs

Let’s Indulge In Some Sugar Crash Free Chocolate Cookie Dough Easter Eggs…

As the Easter season approaches, it’s easy to get swept away by the sugary temptations that line the store shelves and our kid’s Easter baskets.  A little can be fine, but generally speaking, if you have a problem stopping at just one or two treats, before you know it, if you’re anything like me, you’ll be left moody, tired, jittery and simply not a happy momma.  So, instead, I created a fun Easter treat to help bypass some of the sugar drama and still indulge in the sweet joy of Easter treats without compromising your health goals or your mood? Introducing you to my latest creation I’ve been teasing over on IG: Chocolate Cookie Dough Easter Eggs – a delicious, low-sugar alternative that will satisfy your cravings and leave you feeling energized and vibrant.  These are SO good and SO easy to whip up!  And, with only 97 calories per serving, they are almost too good to be true!

The Sweet Secret: Refined Sugar-Free Goodness

Before we dive into the delectable details of this recipe, let’s talk about the sweet secret behind it – the absence of refined sugar. By opting for alternative sweeteners like powdered stevia or monk fruit, and erythritol, we’re able to create a delightful treat without the harmful effects of excessive sugar consumption. Not only does reducing our intake of refined sugar support our overall health, but it can also have a profound impact on our mood, helping to stabilize our hormones and energy levels and promote an overall sense of well-being.  We love that around here.

Ingredients:

Chocolate Shell:

• 60 grams melted PB Cup Spread

Cookie Dough Center:

• 50 grams Kodiak Cakes Power Mix (or Oat Flour)*
• 1/4 tsp baking soda
• 1/4 tsp sea salt
• 1.5 grams powdered stevia or monk fruit
• 40 grams powdered erythritol or sugar-free powdered sugar of choice
• 20 grams sugar-free mini chocolate chips
• 2.5 ounces nonfat Greek yogurt (or dairy-free alternative)

Instructions:

• Prepare the Chocolate Shell: Begin by filling each egg cavity with 10 grams of melted Cocoa Bar PB Cup or your preferred flavor. Place the filled chocolate mold in the freezer to set while you prepare the cookie dough.
• Mix the Cookie Dough: In a mixing bowl, combine the Kodiak Cakes Power Mix (or oat flour), baking soda, sea salt, powdered stevia or monk fruit, powdered erythritol (or sugar-free powdered sugar-to make simply blend in your high speed blender for 15-20 seconds until it creates a powder), sugar-free mini chocolate chips, and nonfat Greek yogurt. Mix well until you achieve a pasty dough consistency.
• Fill the Eggs: Remove the chocolate mold from the freezer and fill each egg cavity with approximately 30.5 grams of cookie dough. Flatten the dough with a damp spoon to prevent sticking.
• Chill and Set: Return the filled eggs to the freezer for a minimum of 20 minutes to allow the cookie dough to set completely.
• Enjoy: Once chilled, gently remove the eggs from the mold by pushing up from the bottom and peeling back the sides. Voila! Your Chocolate Cookie Dough Easter Eggs are ready to be enjoyed. Store extras in an airtight container in your refrigerator for up to a week.

Macros:

• 97 calories
• 11.7g carbs
• 4.3g fat
• 5.3g protein

Saved in MFP: Macro Minded Monique-Chocolate Covered Cookie Dough Eggs

Savor the Sweetness, Minus the Drama…

With each bite of these Chocolate Cookie Dough Easter Eggs, you’ll experience a classic raw cookie dough experience with an added layer of yum from the chilled Cocoa Bar candy shell. But unlike traditional Easter treats loaded with refined sugar, these indulgent delights offer a healthier alternative that won’t leave you feeling sluggish or regretful. So go ahead, treat yourself to a drama-free Easter delight and revel in the joy of nourishing your body and your mood. Happy Easter, and happy indulging!

Notes* If you are worried about using raw flour, you can heat treat the flour to kill any bacteria before using. Simply place the flour in a microwave safe bowl. Then microwave in 30 second increments and stir in between until the flour reaches 165°F. Let the flour cool before using.