Chocolate-Covered Cookie Dough Bunnies

For the truffles:

Add the following to a food processor: all-purpose flour, whole wheat flour, 1 1/2 tablespoons white sugar, brown sugar, salt, canola oils, 2 teaspoons Greek yogurt and vanilla extract. Pulse until all ingredients are well-combined. Grab a heaping tablespoon of dough and form a ball-shape with the palms of your hands. Holding your fingers flat, carefully press the ball onto a flat surface (your counter or cutting board) so that the top and bottom of the ball have even, flat surfaces. Place on a baking sheet. Repeat the process with the remaining dough.

Cut the stems off the strawberries, ensuring the cut is even and forms a flat surface. Place the berries flat side down onto the cutting board and slice down toward the cutting board, creating quarter-inch slices. Cut triangles from the edges of the center slices to form “bunny ears.” Place two bunny ears on one of the cookie-dough-balls. Test that the cookie dough balls are flat enough to hold the bunny ears. And test that the bunny ears are the correct size. Repeat until about 40 bunny ears have been created. Place the ears on the baking sheet along with the cookie dough balls (don’t assemble the bunnies yet). Refrigerate for at least 1 1/2 hours.

Place 4 ounces of dark chocolate in a large bowl. Microwave for 1 minute and stir. Microwave for 20 seconds and stir again. If chocolate is not melted, continue to microwave in 20-second increments until all chocolate is melted.

Using two forks, place the first cookie dough ball into the melted chocolate and turn it over in the chocolate until all sides are coated. Use one fork to lift the cookie dough ball out of the bowl and drain any excess chocolate. Place on a parchment-lined baking sheet. Ensure that one of the flat sides of the cookie dough ball is at the top, facing upward. Working quickly, repeat until all of the cookie dough balls are covered in chocolate.

Place the remaining 2 ounces of dark chocolate in a separate small bowl. Microwave for 30 seconds and stir. Microwave for 15 seconds and stir again. If chocolate is not melted, continue to microwave in 15-second increments until all chocolate is melted.

Using two forks, place a strawberry bunny ear in the melted chocolate and turn over in the chocolate until all sides are coated. Use one fork to lift the berry and drain any excess chocolate. Place the ear, standing upright if possible, on a parchment-lined baking sheet. Working quickly, repeat until all bunny ears are covered in chocolate.

Refrigerate both cookie dough balls and bunny ears for at least 1 1/2 hours.

Combine Neufchatel, 2 teaspoons Greek yogurt and 1 tablespoon white sugar in a mixing bowl. Blend with a hand mixer until the icing is smooth and creamy.

Using a decorating bag or a toothpick, place two dabs of icing on top of one of the cookie-dough-balls. Place a bunny ear on each dab of icing, ensuring they stand upright. Use the decorating bag or a toothpick to draw frosting eyes, nose and whiskers onto each bunny. Repeat. Serve with remaining strawberries.