Cheesecake Chocolate Eggs

Thank you to BF for supplying the chocolate for this recipe. Lifesaver!

This delicious concoction is sort of like cheesecake batter, crossed with creamy frozen cookie dough, rolled into an Easter egg form. Seriously. Who can say no to low-carb now?

These lovely little ‘fat-bombs’ don’t just fill up your stomach – they fill you up with a sense of blissful solace and Zen.

Maybe that’s just the chocolate-induced tryptophan talking.

This recipe can be gluten-free, egg-free, nut-free, and low-carb.

Makes around 15

Preparation time: 15 minutes

Ingredients:

– 125 grams cream cheese, softened

– 75 grams unsalted butter, softened

– 1 teaspoon vanilla essence

– pinch cinnamon, optional

– stevia, to taste

– 40 grams Lindt 90% dark chocolate

Method:

1. In a medium bowl, whisk together the cream cheese, butter, vanilla, cinnamon, and stevia until smooth. Stir in the half the chocolate, chopped, and freeze until hardened (approximately 20 minutes).

2. Scoop heaped teaspoonfuls of the mixture into balls and shape into eggs. Place on a plate and freeze until solid. Drizzle on the remaining chocolate (melted in the microwave), and enjoy!

I recommend you store these in the freezer for, umm, safekeeping. Or so no one can find them . . .