These no-bake dairy-free Chocolate Almond Butter Easter Eggs are a fun treat activity the whole family can get in on! Substitute your favorite nut butter, sweetener of choice, and chocolate to get just the flavor you want! They store easily in the freezer, but we suspect you won’t have many (or any!) left over! {Vegan or Paleo}
Are you in the mood to create an amusing, lighthearted no-bake treat everyone in your house can enjoy? Because that’s where we are: we want the flavor without the heavy lifting of a complicated recipe. And these Chocolate Almond Butter Easter Eggs fit the bill.
Aside from a scrumptious finished product, these dairy-free chocolate eggs are easily customized for any number of moulds you have. Thus, while we’re creating these tidbits of deliciousness for Easter, we can also use the same recipe for other themes and holidays. So, friends, tuck this one away for future use. The options really are endless.
I have wanted to make a chocolate egg recipe since I first started this blog. And finally the stars aligned. I used our popular No-Bake Chocolate Almond Butter Truffles as a guide. If you’ve made those before, then this is old hat for you. And if this is the first you’ve heard about either recipe, then you’re in luck. These vegan-friendly chocolate recipes are a breeze to prepare, and the final products are simply divine!
If you’re ready to create some tasty Chocolate Almond Butter Easter Eggs, then grab your mould of choice, and let’s get started!
Chocolate Almond Butter Easter Eggs ingredients
See VARIATIONS at the bottom of this blog post for change-ups you can make to your tasty Easter egg treats!
- Almond Butter. My favorite almond butter is made with roasted almonds and nothing else! I use Costco Kirkland brand almond butter, btw.
- Maple syrup. You can use whatever sweetener you like, but 100% pure maple syrup is particularly yum-yum in this recipe because it’s sweet without being too sweet! It’s also vegan AND paleo. For another paleo option, use 100% pure honey. And for another vegan option, use agave nectar.
- Vanilla. I add a splash for extra sweetness and flavor!
- Coconut oil. This ingredient holds the truffle ingredients together.
- Almond flour. I LOVE almond flour. It is the right consistency for this recipe. I have not tried other paleo flours, but if you do, leave a comment below and let me know how to turned out!
- Chocolate. Allergen-friendly chocolate works really well here. You can also use paleo chocolate chips, too.
- EQUIPMENT: It’s helpful to have a pastry brush (first fave) or a silicon brush (second fave) to apply the chocolate to the mould cavities.
NOTE: When melting the chocolate, work in batches. You’ll likely apply two coats to your mould cavities, letting the chocolate harden in the freezer in between applications. Once you’ve added the almond butter mixture, you’ll seal the cavities with yet another layer of chocolate. Rather than melting all two cups at once, I melt in batches so my chocolate doesn’t harden while each layer is setting in the freezer.
How to make Chocolate Almond Butter Easter Eggs
For best results, make sure to freeze the chocolate layer before adding the filling. And to make the filling easier to work with, let it chill in the fridge for about 30 minutes, or until you can scoop it into small portions without it dripping.
- Melt the chocolate according to package instructions. Using a pastry brush, brush the chocolate onto the cavities of the mould. You may need to apply more than one layer to coat the entire portion of each cavity. Place in the freezer to set, approximately 15 minutes. Remove from the freezer and add any more chocolate in places where the chocolate didn’t hold the first time. Place back in the freezer until all chocolate has solidified and the insides of the cavities are painted in chocolate.
- While the chocolate is setting, in a large mixing bowl, stir together the almond butter, maple syrup, vanilla, melted coconut oil, and almond flour. The batter will be soft, so place it in the fridge for approximately 30 minutes, or until you can scoop it into teaspoonfuls to insert in the moulds.
- Using a teaspoon, place dollops of batter in each mould cavity. Add only as much filling as can be evenly smoothed out in the mould without overflowing. This will be important when you apply more chocolate to seal the egg.
- Once you’ve added the filling and smoothed it out in each cavity, use another teaspoon to drizzle chocolate over the bottom of each egg. This will seal the filling side and make it easier to remove the egg from the mould later.
- Place the eggs back in the freezer for another 15 minutes. When you are ready to remove the eggs from the mould cavities, avoid popping the eggs out from the bottom. Instead, using both hands, carefully pull the sides away from the egg. Once the egg is loosened on all sides, then you can try to carefully pop the egg out of the mould. If you have excess chocolate around the sides, break it off by hand or use a table knife to break it off. Additionally, you can use the same table knife as a file to chisel away any uneven chocolate around the edges.
- Keep frozen in an airtight container until ready to enjoy. Chocolate eggs are best for about 1-2 weeks.
Recipe variations
Not only can you substitute ingredients, you can also switch up the moulds you use!
- Yields: Mary vary depending on the size of the moulds. The mould pictured in this recipe yielded 28 mini Easter eggs.
- Moulds: I used mini egg moulds for this recipe, but any mould will do. Small ice cube trays will work, too. Keep in mind you may need to adjust the amount of chocolate you use to account for the varying mould sizes.
- Nut butter options: Instead of almond butter, try cashew butter, hazelnut butter, or sun butter
- Sweetener: We use 100% maple syrup (vegan or paleo) but you can also use 100% pure honey (paleo) or agave nectar (vegan).
Are you in the mood for more dessert treats?
If you are salivating at the thought of a few Chocolate Almond Butter Easter Eggs then you should totally check out these delicious treats!
- Almond Butter Crunch Cups
- Paleo Chocolate Mug Cake
- No-Bake Chocolate Almond Butter Truffles
- No-Bake Paleo Chocolate Chip Coconut Bars
Happy Easter egging, Spiriteds! Stay wild. I’m glad you’re here! ❤️
Chocolate Almond Butter Easter Eggs
These no-bake dairy-free Chocolate Almond Butter Easter Eggs are a fun treat activity the whole family can get in on together! Substitute your favorite nut butter, sweetener of choice, and chocolate to get just the right flavor you want! They store easily in the freezer, but we suspect you won’t have many (or any!) leftover! {Vegan or paleo}
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 mini eggs 1x
- Category: Desserts
- Method: No-Bake
- Diet: Gluten Free
Ingredients
- 1–2 cups chocolate chips or pieces
- 1/3 cup almond butter
- 1–2 cups chocolate chips or pieces
- 1/4 cup 100% pure maple syrup
- 1 teaspoon vanilla extract
- 3 tablespoons plus 1/2 teaspoon coconut oil, divided
- 3/4 cup almond flour
Instructions
- Melt about 1 cup of chocolate chips with 1/4 teaspoon coconut oil according to package instructions. Using a pastry brush, brush the chocolate onto the cavities of the mould. Cover the cavities as well as you can. Place the mould in the freezer for about 10 minutes to let the chocolate set. Remove the mould from the freezer and inspect the cavities. If more chocolate is needed to cover the area, then brush more chocolate onto the mould and then place it back in the freezer for another 10 minutes. Repeat this process until the mould cavities are completely painted with chocolate. You may need to melt the second cup of chocolate and the remaining 1/4 teaspoon coconut oil at this stage. If not, then save it for when it’s time to seal the eggs in Step 4 below.
- While the chocolate is setting in the freezer, in a large mixing bowl, stir together the almond butter, maple syrup, vanilla, 3 tablespoons melted coconut oil, and almond flour. The batter will be soft, so place it in the fridge for approximately 30 minutes, or until you can scoop it into teaspoonfuls to insert in the moulds.
- Once the mould is ready, using a teaspoon, place dollops of batter in each mould cavity. Add only as much filling as can be evenly smoothed out in the mould without overflowing. This will be important when you apply more chocolate to seal the egg.
- Once you’ve added the filling and smoothed it out in each cavity, spread melted chocolate over each egg. This will seal the filling side and make it easier to remove the egg from the mould later.
- Place the eggs back in the freezer for 15 minutes. When you are ready to remove the eggs from the mould cavities, avoid popping the eggs out from the bottom. Instead, using both hands, carefully pull the sides of the mould away from the egg. Once the egg is loosened on all sides, then you can try to carefully pop the egg out of the mould. If you have excess chocolate around the sides, break it off by hand or use a table knife to break it off. Additionally, you can use the same table knife as a file to chisel away any uneven chocolate around the edges.
- Keep frozen in an airtight container until ready to enjoy. Chocolate eggs are best for about 1-2 weeks.
Notes
- Yields: Mary vary depending on the size of the moulds. The mould pictured in this recipe yielded 28 mini Easter eggs.
- Moulds: I used mini egg moulds for this recipe, but any mould will do. Small ice cube trays will work, too. Keep in mind you may need to adjust the amount of chocolate you use to account for the varying mould sizes.
- Nut butter options: Instead of almond butter, try cashew butter, hazelnut butter, or sun butter
- Sweetener: We use 100% maple syrup (vegan or paleo) but you can also use 100% pure honey (paleo) or agave nectar (vegan).
- Chocolate: You’ll likely apply two coats to your mould cavities, letting the chocolate harden in the freezer in between applications. Once you’ve added the almond butter mixture, you’ll seal the cavities with yet another layer of chocolate. Rather than melting all two cups at once, I melt in batches so my chocolate doesn’t harden while each layer is setting in the freezer.
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