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
Scale
- 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.