Ingredients:

Easter Bunny & Eggs

• 1/2 cup PASCHA No Milk Baking Chips
• 1/2 cup PASCHA Vegan White Baking Chips
• Vegan Food Dye
• Bunny & Easter Egg Molds

Cookies

• 1 tbsp Ground Flax Seed
• 3 tbsp Water
• 1 cup Sunflower Seed Butter or another Seed/Nut Butter
• 1/2 cup sugar 
• 1/2 cup gluten-free oat flour 
• 1 tsp vanilla extract
• 1 tsp baking soda 
• 1/2 tsp salt 
• 1/2 cup PASCHA No Milk Baking Chips
• 1/2 cup PASCHA Vegan White Baking Chips
• Extra PASCHA Chips to Assemble Cookies

Directions:

Easter Bunny & Eggs

• Melt No Milk Baking Chips in a double boiler and fill bunny mold, scraping excess chocolate off the top. Set aside to harden.
• Melt White Baking Chips in a double broiler. Split between several bowls and color with your desired food coloring. Fill egg molds and scrape excess chocolate off the top. Set aside to harden.

Cookies

• In a small bowl, mix together ground flax seed and water. Set aside to thicken.
• In a mixing bowl combine all the ingredients, including the flax egg mixture, except for the PASCHA Chocolate Chips.
• Once dough is mixed, add in chocolate chips, stirring until just mixed.
• Roll cookie dough into small balls and place on a parchment lined tray.
• Bake at 350F until edges are beginning to brown, approximately 10-15 minutes.
• Remove and allow to cool fully.
• Melt extra PASCHA Chocolate and fill a piping bag. Pipe melted chocolate on the back of the bunnies and eggs and press onto the cookies. Enjoy!