Ingredients
Cookie Dough
- 1 ½ cups almond flour
- ¼ cup maple syrup
- 2 tbsp melted coconut oil (or butter)
Topping
- 1 cup chocolate chips (milk or dark)
- 1 tsp coconut oil (helps smooth melting)
- ½ cup crushed mini eggs
- Pinch of flaky sea salt (I love Maldon salt)
Instructions
- In a bowl, mix almond flour, maple syrup and melted coconut oil until a soft dough forms.
- Line a small baking dish or tray with parchment paper. Press the cookie dough into an even layer or carefully roll it out with a rolling pin
- In a microwave-safe bowl, melt chocolate chips with coconut oil in 20–30 second intervals, stirring until smooth.
- Pour the melted chocolate over the cookie dough and spread evenly.
- Sprinkle crushed mini eggs over the chocolate, gently pressing them in.
- Finish with a good sprinkle of sea sat.
- Place in the freezer for about 30–45 minutes, or until fully set.
- Break or cut into pieces and enjoy!
- Store in the freezer in a container or ziplock bag.
Notes
- You can also mix in 1/4 cup mini chocolate chips into the dough before rolling it out.
- Since there are no eggs the base is a perfect edible no bake cookie dough!
- I love storing it in the freezer as a perfect little afternoon sweet treat with my coffee.
- You can add any fun leftover Easter candy like m&ms, mini eggs, crumbled Reese's Pieces etc or swap the candy for nuts and pretzels.
Nutrition
Calories: 180kcalCarbohydrates: 16gProtein: 4gFat: 12g