Chocolate Avocado Eggs
Servings 12 eggs
Ingredients
- 4 cups flour
- 2 cups coconut oil (melted)
- 3/4 cup Erythritol
- 2 tsp vanilla essence
- 3 tsp food color
- 250 g dark chocolate
Instructions
- 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.