Ingredients:
For the cookie cups:
- 1 box of cookie baking mix
- 3/4 cup of organic apple sauce
- 2 tsp of vanilla extract
- 3 tbsp of coconut oil
For the chocolate cream filling:
- 1 tsp of hazelnut butter
For the vegan egg candies:
- 1 cup of coconut butter
- 1 1/2 tbsp of agave
- 2 tbsp of almond milk (make your own by soaking almonds)
- 1/4 tsp of vanilla extract
- Pinch of pink himalayan salt
- 2 tsp of juice powder (or any other natural food coloring options available)
Directions:
Instructions for the cookie cups and cream filling:
- Heat oven to 350F.
- Wisk apple sauce, vanilla, oil in a large bowl.
- Add cookie mix to wet ingredients and stir until completely combined.
- Drop 1 TBSP of cookie mixture onto lightly greased mini muffin tins.
- Moisten finger with water and mold cookies around tin, forming a cup.
- Bake for 12 – 14 minutes or until cookies start to brown slightly and remove from oven.
- With a spoon, mold center of cookies into a cup shape and let cool.
- Once cool, remove from tin and add 1 tsp chocolate cream filling into the center.
- Top with coconut egg candy and garnish with sprinkles (optional).
Instructions for vegan egg candies
- Add all ingredients except food coloring and mix until it forms a paste.
- Mix 2 TBSP water with 2 tsp Activz Carrot Juice Powder to make food coloring.
- Add food coloring to the paste and mix until orange color forms.
- Roll and mold paste into small egg shapes.
- Place in freezer until firm then enjoy!
