Chocolate-Almond Butter Easter Eggs
With Easter just around the corner, many of us are spending these last couple of days looking for Easter recipes and decor inspiration to prepare a fun and colorful celebration for the weekend!
Do you love Easter celebrations as much as I do? Easter is definitely one of my favorite holidays! To me, celebrating Easter is all about Spring festivals, fun games, friends getting together, and enjoying delicious food and colorful candy!
When we think of Easter foods, one of the things that immediately comes to mind is the famous Easter eggs. They are definitely a holiday must-have in my house, so a few years ago I decided to start preparing my own! My yummy chocolate almond butter Easter eggs are made with a very similar base to the No-bake Almond Butter Energy Balls recipe I previously shared, and it’s the perfect way to learn how to make you’re very own homemade Easter egg candy!
These chocolate almond butter Easter eggs are one of the best healthy snack options to have during your Easter and Springtime celebrations! Made with just a few ingredients, they are delicious and very filling, while also super easy to make and packed with protein and healthy nutrients.
Our chocolate almond butter Easter eggs contain natural, healthy, and unprocessed ingredients. They are vegan friendly, gluten free, and they are ready in almost no time!
Chocolate Almond Butter Easter Eggs Ingredients:
1 cup almond butter
3 tablespoon of coconut oil
1/3 cup powdered sugar
1 1/2 tablespoon honey/maple syrup
1/2 teaspoons vanilla extract
8 ounces semi-sweet chocolate (chopped) or dark chocolate
Note: There are many variations to this chocolate almond butter Easter eggs recipe. Many people prefer to use butter instead of coconut oil, but I found that these ingredients give a great texture, a delicious taste, and overall make a perfect healthy snack/dessert!
Chocolate Almond Butter Easter Eggs Recipe Instructions:
- Using an ELECTRIC MIXER, combine the almond butter with 2 tablespoon of coconut oil and mix until smooth. Once combined, turn off the mixer and scrape the bowl down!
- Next, add in powdered sugar, turn on the mixer back on, and proceed to mix it all together carefully! If during the process of mixing you feel like no progress is being made or notice that instead of an homogenous mix you have a crumbling mess, you need to turn the mixer off, scrape the bowl down and bring the contents back together where the mixer can reach it .
- Continue to mix on the low setting, gradually adding in the vanilla extract and the honey or maple syrup until fully incorporated.
Note that depending on the almond butter that you use, this process of mixing can take a while. You might need to add a tablespoon of water to the mix if it’s too crumbly. After that, you just have to be patient! You want your filling to resemble cookie dough and easily break into large chunks.
Next, using tablespoonfuls, roll this mixture into balls using your hands. Then, elongate them slightly until you form an egg shape, and place these on a baking sheet. Place the balls in the refrigerator for at least 20 to 30 minutes to allow them to chill .
With the eggs cooling in the fridge, take a bowl and add the 8 ounces of chocolate and a tablespoon of coconut oil. Place it in the microwave for 30 to 45 seconds. Proceed to stir the chocolate a couple of times and repeat the same process once or twice. Do not leave the chocolate in the microwave for a long time, as it can burn the mix! By going slow and stirring, you’ll end up with a delicious smooth melted chocolate!
Then, take each of the almond butter easter eggs and dip them into the melted chocolate before placing them on a paper lined baking sheet.
To decorate the eggs, I love to add sprinkles, white chocolate drizzle, or any other decorative finish I want. Make sure you add those on top of the eggs right away, before the chocolate coating cools and hardens!
Once you’ve finished, let them sit for a few minutes before putting the baking sheet in the refrigerator so the eggs can fully harden and chill.
If you are storing the eggs for the next day or the weekend, make sure to place them in airtight glass containers and refrigerate until ready to serve.
NOTES:
For this recipe I normally prepare my own almond butter, and I follow a similar process as when preparing my coconut peanut butter. Although some people prefer to use store bought nut butter, I found that you can have delicious results no matter which type of butter you use.
If you don’t like almond butter or simply prefer other nut butters, you can follow this same recipe with peanut butter or cashew butter. All you’ll need to do is possibly adjust the above measures by maybe adding a bit more of the powder sugar or some almond meal into the mixture.
I normally use semi-sweet chocolate because I like the flavor the best, but you can use any type of chocolate to cover the almond butter eggs!
These eggs can be stored in the fridge for a week, or frozen for up to 2 to 3 months. Just make sure to keep them covered in airtight containers and defrost before serving!
I hope you add this chocolate almond butter eggs recipe to your list of yummy healthy Easter snacks, and that you love them as much as we do!
If you enjoy incorporating nutty flavors into your snacks and breakfast meals, you’ll love these other delicious and healthy recipes!
No-bake Almond Butter Energy Balls
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Besitos from the kitchen,
Laura
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