How did my idea for cookie dough filled Easter eggs turned into Chocolate Avocado Eggs? Well, that’s a very good question. I am really into no-bake recipes at the moment. The idea of creating a cookie dough filled Easter Egg was something that I had in mind for a while now. And with my way of creating recipes, there is always a room for improvisation and nothing is ever set in stone.
So when I got my Easter silicone molds ready, filled it with them with chocolate, the idea came pretty quickly to color the cookie dough in a bright green and sell them as a dessert avocado. I thought about taking the easy route and do the cookie dough egg version. But hey, avocado Chocolate Eggs are just too darn pretty.
To color the Avo’s I used simple green food liquid coloring. I have been on the outlook for a more natural color. Natural food coloring agents though such as matcha could get you a non cohesive color. I found for best color results, work the color into the dough with your hands kneading it for a couple of minutes. Once you have lined the silicone mold with chocolate, colored and filled the eggs with cookie dough, I recommend using either a melon baller or a teaspoon to form little molds that sit the chocolate ‘avocado seed’.
The chocolate egg silicone mold I used makes 6 pretty big (approximately 7cm) egg halves. It’s fairly large but you could do much smaller eggs also. If you go for smaller, consider halving the recipe from the start. Oh, I cannot wait for you to make these at home. If you do, let me know how you go by tagging @whensweetbecomeshealthy on Instagram.
By the way, if you still need inspiration on healthy refined sugarfree Easter egg fillings, hop over to my gal’s page Conscious Lifestyle of Mine. She has some kick-ass fillings on her page, especially the Macadamia Vanilla version sounds amazing.
Chocolate Avocado Eggs
- 4 cups flour
- 2 cups coconut oil (melted)
- 3/4 cup Erythritol
- 2 tsp vanilla essence
- 3 tsp food color
- 250 g dark chocolate
- Transfer the silicone mold to the freezer. Melt the dark chocolate in a double boiler.
- Remove the silicone mold from the freezer and add ojne tablespoon to each 'egg' shape and swirl the mold around to make sure it distributes evenly. You want to make sure tat especially the sides get a bit of chocolate so the 'egg' will be stable enough. If you feel they are not stable enough, return the mold to the freezer one more time, remove after 5 minutes and add some chocolate to the sides again by using a teaspoon. Return to the freezer.
- Set the melted chocolate aside, you will need it in a moment again.
- Prepare the cookie dough by mixing the flour, Erythritol, vanilla and melted coconut oil.
- Form 12 truffle sized balls with your hands. These will be your 'avocado seeds'. Dip them in the remaining melted chocolate and set them aside.
- Grab the remaining cookie dough and add the green food color. I used my hands to fold in the color to make sure it gets an evenly green look.
- Get the chocolate egg mold from the freezer and press the green cookie dough into each egg shape. Make a round hole for the avocado seed using a melon baller or a teaspoon.
- Slowly push a chocolate 'avocado seed' into each 'avocado'
- Now release the whole 'avocado' chocolate egg from the silicone mold.