Chocolate Almond Butter Easter Eggs are easy to make at home with just 4 simple ingredients and a little bit of DIY spirit. You will love these allergy-friendly chocolates!
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If you’re feeling like you want some delicious, allergy friendly Easter chocolates, but that you might be too short on time to make any… this post is for you!
These chocolate covered eggs are ready in less than an hour and don’t require any special molds.
Plus, you can make these completely nut free and top 8 allergen-free, if needed!
Ingredients
You will need these 4 simple ingredients to make chocolate covered almond butter eggs:
- Chocolate is essential! I like using vegan dark chocolate, but you can also use semisweet, milk, or even white chocolate. A little bit of canola or coconut oil helps melt the chocolate in the microwave.
- Almond butter is the filling for these Easter eggs instead of a more traditional peanut butter filling. But if you can’t eat almonds, another nut or seed butter, like cashew butter, sunflower butter, or tahini, will also work great!
- Almond flour or almond meal helps form the filling into a “dough” that can be shaped into an Easter egg and dipped in chocolate. Coconut flour or homemade oat flour can be substituted if needed.
- Maple syrup sweetens the almond butter filling. Another liquid sweetened like agave nectar or date paste would also work.
Please refer to the recipe card below for the full list of ingredients and detailed instructions.
How to Make Chocolate Covered Easter Eggs
Here’s a step-by-step guide to making the best almond butter chocolate Easter eggs:
1. Mix almond butter, maple syrup, and almond flour to form a dough.
2. Scoop the dough into tablespoon-sized portions.
3. Form the dough into an egg shape using your hands.
4. Melt chocolate with oil in the microwave.
5. Dip the eggs into the melted chocolate.
6. Drizzle additional chocolate over the eggs.
Top Tips
Don’t Freeze the Almond Butter FIlling! I found that freezing the filling made it challenging to dip it in the chocolate. Simply chilling it in the refrigerator for 15 minutes will do the trick.
Let the Chocolate Drip! Before you place the chocolate covered eggs onto a parchment sheet, let as much of the excess chocolate drip off as possible. Otherwise a puddle of chocolate will harden around the eggs.
Have Fun with Decorations! I like drizzling extra chocolate horizontally across the eggs, but you could also use colorful sprinkles or white chocolate for additional contrast.
Let the Eggs Harden in the Freezer! The chocolate coating will need to harden in the freezer for about 30 minutes to an hour.
Easter Egg Variations
The best thing about homemade Easter chocolate is that you can customize it as much as you want!
- Cookie dough filling - Swap the almond butter with chickpea cookie dough!
- Chocolate almond butter filling - Reduce the amount of almond flour and add cocoa powder for a double chocolate treat.
- Almond butter crunch filling - Add popped quinoa to the filling or the chocolate coating for a treat similar to chocolate quinoa crunch!
Storage
Once the chocolate shell hardens in the freezer, transfer the eggs to an airtight container or individually wrap them and store them in the refrigerator. These chocolate eggs should last a week or 2 in the fridge.
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Chocolate Almond Butter Easter Eggs
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Ingredients
- ½ cup almond butter see notes
- 3 tablespoon maple syrup
- 1 cup almond flour see notes
- ½ cup chocolate chips
- 1 teaspoon canola oil or coconut oil
Instructions
- Mix almond butter, maple syrup, and almond flour in a medium-sized bowl. Mix until a smooth, moldable dough forms; it shouldn’t be too sticky or wet.
- Use a tablespoon-sized scooper to portion the dough.
- Form the dough into an egg shape using your hands. Refrigerate for 15 to 30 minutes, if the dough hasn’t gotten too soft from working with it. Do not put them in the freezer!
- Melt chocolate with oil in the microwave for a minute. Stir and reheat in additional 10-second increments, if needed.
- Dip the almond butter eggs into the melted chocolate. Let any additional melted chocolate drip off and then place them onto a sheet of parchment paper or wax paper.
- Drizzle additional chocolate over the eggs. You can also add sprinkles or other decorations at this point.
- Return to the freezer to let the chocolate harden for 30 minutes to an hour. Then you can transfer them to an airtight container or individually wrap them and store them in the refrigerator.
Notes
Emily says
The perfect Easter treat! So delicious
Beth says
So much fun and so delicious! What a tasty Easter treat
Sarah Pilley says
Hi Beth! I'm glad you enjoyed!