Chocolate peanut butter eggs were one of my favorite Easter treats as a kid, but the commercially available ones are loaded with processed sugar and other nasty ingredients that I want nothing to do with, no matter how delicious. This almond butter version is an upgraded, much healthier, low sugar version that will satisfy your chocolate egg craving and keep the whole family happy. Give them a try and let me know what you think. Happy Easter!
1/2 cup Almond Butter
1 cup Almond Flour
3 1/2 oz Dark Organic Chocolate (at least 70% cacao)
1 Tbsp Monk Fruit Sweetener Or Luo Han Guo (Lakanto brand is available at PCC).
1/8 tsp Sea Salt
In a bowl, combine the almond butter and sea salt. Add half of the almond flour and mix well. Continue to add remaining almond flour 1 tbsp at a time until you reach a thick, cookie-dough like consistency, thick enough to mould with your hands. The amount of almond flour required will vary depending on original consistency and oiliness of your almond butter.
Line a large baking sheet with parchment paper. Use a tablespoon to measure out even amounts of dough and drop them onto the baking sheet. Then form each dollop into an egg shape using your hands. Place the baking sheet in the freezer for at least 20 minutes to harden while you prepare the chocolate.
Fill a medium saucepan with about 1 inch of water. Bring to a simmer then turn heat down to low. Place a mixing bowl on top, ensuring no water is able to escape into the mixing bowl.
Add the dark chocolate to the smaller pot and stir continuously until melted. Remove from stovetop.
Line another baking sheet with parchment paper. Take one egg out of the freezer at a time to avoid them becoming too soft. Gently set the egg on top of the prongs of a fork (do not pierce it) and run it through the melted chocolate. Tip the pot to one side to create a deeper pool of chocolate for dipping and have a spoon handy to spoon chocolate over the egg in hard to reach places. Lift the egg out of the chocolate and let the excess chocolate drip off.
Once the chocolate has stopped dripping, transfer to the baking sheet by tipping the fork vertically until the egg slides off onto the sheet. Use a spatula to help guide it off if it sticks. Repeat with all eggs and then place the baking sheet back into the freezer to harden.
If you have chocolate left over, feel free to do a second coat after 20 minutes in the freezer.
Store eggs in an air-tight container in the fridge or freezer to keep them fresh. Enjoy!
Nut-free - Use sunflower seed butter instead of almond butter.
No Monk Fruit - Substitute 1-1.5 Tbsp organic, sustainably harvested coconut palm sugar if you’re not worried about sugar content.