These are the copycat vegan version of Peanut Butter cream eggs, and they're SO GOOD!
Silicone Egg mold (or you can free style the molding of the cookie dough and dip in white chocolate)
EatPastry Peanut Butter Cookie Dough, obviously
8oz white chocolate, melted (I use the dairy free King David brand)
1. Melt white chocolate.
2. Fill a silicone egg mold with the melted chocoalte spooning out any excess to leave room for cookie dough.
3. Put in fridge for 15 min.
4. Fill with a little peanut butter Choc chip cookie dough. Then seal the eggs with remaining melted chocolate.
4. Put back in fridge for 15 min. Then remove from fridge and pop each “egg” out onto a plate. Keep refrigerated until ready to eat.
Super easy, and delicious!