Description
Easy SunButter Chocolate Easter Eggs with just 5-ingredients! Perfect for an Easter treat or anytime healthy candy substitute.
Ingredients
- 2/3 cup superfine almond flour
- 1/3 cup No Sugar Added SunButter
- 2 ½ TBSP pure maple syrup
- 1/2 cup vegan dark chocolate chips
- 1 tsp coconut oil
Instructions
- Line a small baking sheet or plate with parchment paper and set aside.
- To a small mixing bowl, add the almond flour, SunButter, and maple syrup. Use a spatula to thoroughly mix together. If it seems too wet to handle, add more almond flour. If it seems too dry, add more SunButter. You want the dough to be dry enough to handle, but not crumbly.
- Using a cookie scoop, scoop out rounded ~1.5″ Tablespoon balls of dough and gently form them into a disc/egg shape. Place the balls on the parchment-lined baking sheet and continue until you have about a dozen uniform eggs.
- Transfer the pan to the freezer to chill while preparing the chocolate.
- Add the chocolate chips and coconut oil to a small heat safe bowl and microwave for ~30 second intervals until it is fully melted, stirring after each round.
- When the eggs are solid and cold to the touch, remove them from the freezer and begin dipping them in the chocolate. Use a spoon or fork to dip the eggs in the melted chocolate, ensuring all sides are coated. Tap the excess chocolate off to avoid run off. Place the chocolate coated eggs back on the parchment-lined dish or baking sheet and repeat until all eggs are dipped. Place the eggs back in the freezer to set; about ~10 minutes.
- When the chocolate shell is firm to the touch, remove the eggs from the freezer and enjoy immediately. Store any leftover eggs in the refrigerator for up to one week or in the freezer for up to one month.
Notes
Recipe adapted from Minimalist Baker
- Prep Time: 30 mins
- Category: Dessert
- Method: Stovetop, Hand Mix, Freezer
- Cuisine: Vegan, Gluten-Free, Refined Sugar Free