Chocolate Almond Butter Easter Eggs (GF, DF, Refined Sugar Free)

These Chocolate Almond Butter Easter Eggs are rich and indulgent, with the creamy Pana Organic Dairy-Free Chocolate coating perfectly complementing the smooth almond butter filling. They’re a deliciously healthy and chocolaty treat for Easter!

Ingredients:

For the Filling:

• 1/2 cup almond butter (or any nut butter of your choice)

• 2 tablespoons coconut flour (or almond flour)

• 2 tablespoons pure maple syrup or raw honey (adjust to sweetness preference)

• 1/2 teaspoon vanilla extract

• Pinch of sea salt

For the Chocolate Coating:

• 1/2 cup Pana Organic Dairy-Free Chocolate (70% or higher, broken into pieces)

• 2 tablespoons coconut oil (melted)

• 1 teaspoon pure vanilla extract

Instructions:

1. Make the almond butter filling:In a bowl, combine the almond butter, coconut flour, maple syrup (or honey), vanilla extract, and sea salt. Stir until well mixed. The mixture should be thick but moldable. If it’s too runny, add a little more coconut flour.

2. Shape the eggs:Use your hands to shape the almond butter mixture into egg shapes, about 1 to 2 inches long. Place the eggs on a parchment-lined tray. You should get about 8-10 eggs depending on the size.

3. Chill the eggs:Place the almond butter eggs in the freezer for about 20-30 minutes to firm up. This step is important for coating the eggs in chocolate.

4. Make the chocolate coating:While the eggs are chilling, melt the Pana Organic Dairy-Free Chocolate in a microwave-safe bowl or over a double boiler. If using the microwave, heat the chocolate in 20-second intervals, stirring in between, until smooth and fully melted. Once melted, stir in the coconut oil and vanilla extract until fully incorporated.

5. Coat the eggs:Once the almond butter eggs have firmed up, dip each one into the melted chocolate, ensuring it is fully coated. Use a fork to dip and lift the eggs out of the chocolate, allowing excess chocolate to drip off before placing them back onto the parchment paper.

6. Chill again:Place the coated eggs back in the freezer for another 10-15 minutes to allow the chocolate to set completely.

7. Serve and enjoy:Once the chocolate has hardened, your Chocolate Almond Butter Easter Eggs are ready to enjoy! Store them in an airtight container in the fridge for up to a week, or keep them in the freezer for a firmer texture.