A delicious and simple chocolate covered Easter treat that will have all your coffee and snack needs covered in one little bite.
We guarantee they'll be bouncing out of your hands and into your mouth even before they have a chance to chill.
1 cup plain flour (extra 1 tbsp for rolling)
1/4 cup cacao powder
200g Coffee Maple Crunch Better Being Blend
2 tbsp Nuttlex / butter
2 tbsp maple syrup
200g melted dark chocolate
Preheat the oven to 170°C
In a food processor combine all dry ingredients and process until ingredients turn into a fine powder
Add wet ingredients and pulse until the mixture begins to resemble dough
Turn the mixture onto a lightly floured bench and gently bring it together to form a ball with your hands.
Roll the dough until it’s approximately 5mm thick and use bunny shaped cutter to shape the cookies.
Transfer the cookies to the prepared baking trays. Repeat until you’ve used all the dough.
Bake in oven for 8-10 minutes.
Carefully remove the cookies from the oven and allow to cool on the baking trays for 15 minutes before transferring to a wire rack to cool completely.
Dip or coat cookies one at a time until completely coated/covered in chocolate.
Using a spatula transfer coated cookies back onto the wire rack to set completely.