I don’t know why, but Easter always catches me off guard. Maybe it’s because it’s always shifting, or perhaps it’s because I have a tendency to avoid places that push Easter goods (card shops, big grocery stores, malls in general). But whatever the reason, there I was realizing I had just 2 weeks until Easter, and no idea what I would make to celebrate it.
After giving it much thought, I decided on Chocolate Covered Cookie Dough Eggs… Um, so you might have noticed, from the post’s title, that these are not them… It’s an interesting thing. As much as I love cookie dough, I have never found a cookie dough dessert that didn’t taste “yuck” to me. I’ve tried cookie dough brownies, cupcakes, sandwich cookies… I keep trying, but it always ends up in my garbage. I figured that it was a personal preference thing, that I didn’t like the texture of baked and raw together. That theory’s been shot down, because after one bite of my cookie dough covered patties, they ended up in the garbage too… Guess I’ll just have to stick to being uncivilized and eating it out of the bowl! 😀
Anyway, wanting to salvage what I could of a good idea, I decided to merge it with a modified version of my recipe for Pumpkin Seed Bonbons, using cashew butter, vanilla, and chocolate chips for a cookie dough inspired filling. I loved the resulting flavour and texture, and so did everyone else who tried them!
Now they should be stored in the refrigerator, but I found that they held up fine at room temperature for hours. So feel free to wrap them in coloured foil to hide or place in baskets on Easter morning.
And why limit them to Easter? They don’t have to be egg shaped. Form your patties into circles or squares and enjoy them all year long! 🙂
Chocolate Covered Cashew Butter Easter Eggs
Author: Starr Wong @ The Misfit Baker
Recipe Type: Dessert
Makes: 12 pieces
- 6 tbsp Cashew Butter
- 2 tbsp Dairy-Free Plain Cream Cheese (I used Daiya)
- 1/2 tsp Vanilla Extract
- 1/8 tsp Salt (omit if cashew butter already contained salt)
- 1 cup Icing Sugar
- 1 tbsp Non-Dairy Milk (I used almond)
- 2 tbsp Mini Semi-Sweet Chocolate Chips (I just cut regular chocolate chips in half)
- 1 1/2 cup Semi-Sweet Chocolate Chips
Line a baking sheet with waxed paper. Set aside.
Using a hand mixer, blend cashew butter, cream cheese, vanilla, and salt until thoroughly combined. Mix in icing sugar a half cup at a time (mixture will be crumbly). Mix in milk (mixture will pull together but will still be clumpy). Stir in mini chocolate chips.
Using a tablespoon to measure, scoop filling and roll into a ball then flatten to 1/2″ – 3/4″ thick and shape into an egg shaped patty (filling will be oily). Place patties on lined baking sheet and chill in freezer for 40 – 60 minutes.
Line a second baking sheet with waxed paper. Set aside.
When patties have finished chilling, melt chocolate chips in a double-boiler until smooth… If using a microwave, remove from oven every 20 seconds to stir (to prevent scorching) until smooth.
When dipping, it’s best to work in small sets, so the patties don’t have time to warm up (which makes coating them more difficult). Remove 2 patties from the freezer. Using a fork (and working quickly), submerge one patty in chocolate. Lift out of the chocolate (resting on the tines of the fork), and gently tap the fork down against the rim of the bowl (to remove excess chocolate and create a smoother finish). Place chocolate covered patty on the clean baking sheet. Repeat with second patty. Continue process with remaining patties, again, working in sets of 2.
If desired, use remaining dipping chocolate to pipe designs onto chocolate covered patties.
Place chocolate covered patties in refrigerator to set chocolate (approximately 30 minutes).
Store in the refrigerator but allow them time to come to room temperature before serving.