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Chocolate Almond Butter Easter Eggs

No-Bake Chocolate Almond Butter Easter Eggs are a sweet, easy vegan and gluten-free dessert treat! These chocolate eggs can be customized with your choice of sweetener, chocolate, and nut butter! | spiritedandthensome.com

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}

Ingredients

Scale
  • 1/3 cup almond butter
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 3 tablespoons coconut oil, melted
  • 3/4 cup almond flour
  • 12 cups chocolate chips or pieces

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Keep frozen in an airtight container until ready to enjoy. Chocolate eggs are best for about 1-2 weeks.

    Notes

    • Nut butter: Instead of almond butter, try cashew butter, hazelnut butter, or sun butter
    • Sweetener: We used maple syrup (vegan or paleo) but you can also use 100% pure honey (paleo) or agave nectar (vegan).
    • Chocolate: Instead of chocolate chips, melt dark chocolate pieces and add in any sweetener you’d like. Add a splash of vanilla or almond extract, too, if desired.
    • 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. Yields may also vary.