How To Make Almond Butter Eggs For Easter

Easter Chocolate Covered Almond Butter Eggs are easy to make with just a few ingredients. There is no white sugar in this recipe.
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Almond Butter Eggs, make about 14 eggs
Ingredients:
cup almond butter, natural
1 ounce cream cheese, softened
2 tsp. Coconut flour
1 Tbsp. plus 1 tsp. If needed, maple syrup
1 heaping cup of Guittard chocolate chips, milk or semi sweet
2 - 3 tsp. Of coconut oil as needed to keep the chocolate thin.

Directions:
Place the almond butter in a large bowl and add the softened cream cheese. Mix with a hand mixer until combined and smooth.

Add the coconut flour and mix in. Then add the maple syrup. I start with 2 - 3 tsp and then taste the dough. Add as much as you need and blend it in with the mixer.

Using clean hands shape the dough into small balls. Then place the ball onto a teaspoon and shape the dough into half an egg. Place the egg onto a parchment paper covered tray or plate.
Place in the freezer for at least 20 minutes.

Melt the chocolate, stirring until smooth, in a double boiler over very low heat. Make sure the water in the pan does not touch the insert containing the chocolate chips. If your chocolate gets too thick then add the coconut oil as needed to thin it out.

When its time to dip the eggs, take 5 or 6 out of the freezer at a time and be prepared to work quickly. Place one egg at a time in the chocolate and toss the egg over in the chocolate to coat the whole egg. I like to use two forks the best for this job as it allows any excess chocolate to fall away easily. You can also use 2 spoons or even 2 toothpicks.

Place the dipped chocolates onto the parchment paper covered tray and place back in the freezer to chill. These Easter eggs should be stored in the refrigerator or freezer until ready to eat.

Notes: You can substitute peanut butter or cashew butter for the almond butter if you wish.

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Rockin Robin
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