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!
- 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.
- 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.