April 15, 2019
I like to be able to have some treats on Easter that aren't full of refined sugar and carbs, and of coarse a chocolate bunny is a MUST, which is why I created this recipe so you can indulge without feeling like you missed out on anything. These Mint Chocolate Bunnies have a crispy crunchy cookie with a chocolate covering that is minty and delicious. They are grain-free and sugar-free, sweetened with my favorite monk-fruit sweetener and sugar-free chocolate of choice! Enjoy your Easter holiday with this special treat!
Mint Chocolate Bunnies (Sugar-free & Grain-free)
2 cups almond flour
¼ c cocoa powder
½ tsp salt
½ tbsp vanilla
½ tsp baking soda
2 ½ tbsp melted butter
1 package sugar-free chocolate chips or chocolate of choice
2 tsp coconut oil
11/2 tsp peppermint extract
Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
Start by making your chocolate cookie. Add almond flour, monk-fruit sweetener, cocoa powder, egg, salt, vanilla, and baking soda to a bowl and mix. Add your melted butter
Stir until a ball forms. Once the ball is formed. Wrap with plastic wrap and place in the fridge for 20 minutes to firm up.
Once you take it out of the fridge you can roll out the dough. Place dough between the 2 pieces of parchment paper (you shouldn’t have problems with it sticking because you have the parchment paper)
Roll out as thin as you can get, or at least ¼-½ inch thin. Take your bunny cookie cutter (or really any kind of cookie cutter you’d like) and cut the dough, scoop with a spatula onto your baking sheet with parchment paper.
Cut out as many bunnies as you can get and then roll out the dough again until you’ve used up all the dough.
Bake in the oven for about 15 minutes until firm and crispy. Let cool, they firm up and get crispy after they are all the way cooled down.
While you are waiting for them to cool melt your chocolate, and coconut oil in a double boiler on medium heat.
Melt until it’s smooth, you can add more coconut oil if you feel like it needs to be thinner.
Now add your peppermint extract or peppermint essential oil works too. Mix together, then when your cookies are ready you can dip the cookie until it’s covered in melted chocolate. Place back on the cookie sheet to set. Once they are all dipped place the sheet pan in the fridge for about 30 minutes until the chocolate is totally set.
I like to put extra cookies in the freezer for later, they are the best when frozen, but feel free to eat them whenever you want!
Store in the fridge when you’re not devouring them. Enjoy!
They are crispier when you roll the dough out really thin, but you can make them thicker if you like that better.
*Use organic ingredients when feasible