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!

Ingredients:

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

Directions:

• 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.

Enjoy!
Notes:

* 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.