Double Choc Egg Cakes
Easter! It’s always one of my favorite times of year… Mother nature wakes up again, it smells like Spring outside and we usually get the family all together to celebrate. Easter brunch at my parents’ house is the highlight; think Easter stollen (see book: The Party Edition), croissants, eggs and tasty, fresh-squeezed juice. Delicious! This year, I wanted to try out something new, and this is the result. My great-grandfather was a baker and used to make the very best egg cookies, but this recipe make also makes a pretty tasty cookie (if I do say so myself) – nice and light and the filling… Yum! Happy Easter!
6 (or 12 small)
3 days in an airtight container
oven, big bowl, parchment paper, grater, blender (for topping)
4 large eggs
4 tbsp maple syrup
200 g / 2 cups almond flour
60 g / 2/3 cup desiccated (grated) coconut
zest of 1 lemon
2 tsp lemon juice
1 tsp baking soda
Preheat the oven to 180ºC (350ºF). Beat the eggs using a fork until fluffy, then add the maple syrup. Beat once again. Then add the remainder of the ingredients and stir well to combine. Grease a baking sheet with a bit of coconut oil or line the baking sheet with parchment paper. Transfer the dough on to the sheet by the tablespoonful (one by one) and place in the preheated oven for about 15 minutes. Meanwhile, make the filling by pitting the dates and combining them with the rest of the filling ingredients in a food processor or blender. Blitz until creamy. When the cookies are done, add a bit of filling between two cookies (sandwich style) and serve!
Make your own almond flour: blitz some almonds in your food processor or blender and tadaaa! Makes a delicious addition to cakes, burgers and cookies. ;)
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!