Ingredients
Filling
1 tsp. Coconut Sweet Drops®, 2 Oz
1/2 Cup Butter, Softened At Room Temperature
8 Oz. Cream Cheese, Room Temperature
1/4 Cup Milk
1 Tsp. Vanilla Extract
1/2 Tsp. Salt
1 Cup Coconut Flour
4 Oz. Sugar-Free Chocolate Chips
Coating
8 Oz. Sugar-Free Baking Chocolate
1 Tbsp. Butter
Directions
Blend the first six ingredients with an electric mixer until smooth. Taste and adjust Sweet Drops®, if needed. Mix in coconut flour, then stir in chocolate chips.
Press into Easter egg mold, or shape into ovals, and lay on a parchment-lined baking sheet. Freeze for 30 minutes.
Melt chocolate and butter together, then stir until completely smooth. Pour in about 2 tsp. of chocolate into Easter egg mold, then insert frozen cookie dough egg and cover with more chocolate. If you don’t have an egg mold, simply dip each oval-shaped cookie dough egg into melted chocolate until covered. Remove with a fork, tapping off excess chocolate and lay onto parchment-lined baking sheet.
Refrigerate until chocolate is hardened. Best if kept refrigerated until ready to serve.
