Paleo Almond Butter Eggs

As a lover of almond butter, I could not let Easter go by without creating some sort of almond butter, chocolatey treat!  In recipes like this one, I like to create my own chocolate coating because I am able to control the volume of sweetness and keep out any ingredients that do not agree with me, but that being said, please feel free to melt paleo-friendly chocolate chips as your coating instead.  This is one of those recipes I have to be strategic about preparing. If I make them too many days in advance, there may not be any left to actually enjoy on Easter Sunday!



Egg Filling:

  • 1 cup roasted creamy salted almond butter
  • ½ cup almond flour
  • 3 Tbsp coconut oil (melted)
  • 3 Tbsp raw honey
  • 1 tsp vanilla extract

Chocolate Coating Shell

  • ⅓ cup coconut oil 
  • ¼ cup raw honey
  • ⅓ cocoa powder
  • ½ tsp vanilla extract


  • Line a baking sheet with parchment paper.
  • Add all filling ingredients into a food processor and mix to combine
  • Use a heaping tablespoon to form the filling into a ball, then use your hands to form an egg shape right on the baking sheet.*
  • Chill filling in the freezer for about 30 minutes.
  • While filling is in the freezer prepare the chocolate shell.

Chocolate Shell:

  • In a medium saucepan, heat coconut oil over low heat.
  • Once melted, stir in the cocoa powder and raw honey, mix to combine.
  • Once combined turn off heat and stir in vanilla extract.
  • Let chocolate sit a few minutes to thicken.
  • Using a slotted spoon drop each egg into the coating.
  • Place back on baking sheet and chill in the freezer for at least 30 minutes.
  • Store in an airtight tupperware with parchment in between the layers in the fridge or freezer until ready to serve.


* I used the tablespoon to measure the ball then placed it on the parchment paper to shape and flatten the filling into an egg shape.

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