Mimi's Organic Eats » Easter Recipes » Dark Chocolate Coconut Almond Butter Eggs

Dark Chocolate Coconut Almond Butter Eggs

Try this take on classic peanut butter eggs this Easter! These simple Dark Chocolate Coconut Almond Butter Eggs are filled with creamy coconut almond filling and covered in dark chocolate with a sprinkle of flaky sea salt.

If you’re looking for more Easter recipes, be sure to check out some of my other favorites like my Easter Bunny Cake, Sourdough Carrot Snack Cake, or Easter Egg Thumbprint Cookies.

dark chocolate coconut almond butter eggs
dark chocolate coconut almond butter eggs

Why You'll Love This Recipe

Festive & Delicious: These adorable little almond butter Easter eggs with coconut are not only festive but also delicious! I sometimes I feel that holiday decorations can take precedence over flavor because you want something festive so you settle for boring sugar cookies so long as they look pretty. But with this recipe you get both festive and tasty Easter candy!

Make Ahead: This is a great Easter dessert recipe to make ahead of time! These Dark Chocolate Coconut Almond Butter Eggs are simple and easy to make days or even a week in advance of Easter. Just store in the fridge or freezer and let come to room temperature before serving.

Easily Made Vegan: Easily make this recipe vegan by swapping out the butter for your favorite vegan butter or for coconut oil! That makes these an easy vegan Easter candy!

dark chocolate coconut almond butter eggs

Ingredients for Dark Chocolate Coconut Almond Butter Eggs

Organic Valley Salted Butter

Organic Almond Butter

Food to Live Organic Unsweetened Fine Shredded Coconut

Florida Crystals Organic Powdered Sugar

Food to Live Organic Coconut Flour

Jiva Organic Coconut Milk Can

Simply Organic Vanilla Extract

Nuts.com Organic Mini Chocolate Chips

dark chocolate coconut almond butter eggs

Tools Needed

Digital Food Scale

Stand Mixer

Kana Quarter Sheet Pan (get 10% off with code MIMIBAKES)

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

Heatproof Mixing Bowl

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dark chocolate coconut almond butter eggs

How to Make Dark Chocolate Coconut Almond Butter Eggs

Step 1

Line a quarter sheet pan with parchment paper.

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, add the almond butter, butter, coconut, powdered sugar, coconut flour, coconut milk, and vanilla extract, and mix on low until combined into a stiff dough.

Using your hands, form the dough into egg shapes, you should get about 10 eggs.

Place on the prepared baking sheet and freeze for 15 to 30 minutes, until hardened.

Step 3

Using a double boiler, melt the chocolate. Feel free to temper the chocolate if you want, or skip if you prefer. Alternatively, you can also use a microwave safe bowl, and heat in 30 second intervals, stirring between each one prevent burning, until chocolate is melted.

Step 4

Remove the eggs from the freezer and dip each egg into the melted chocolate to coat completely. Use a fork to allow excess chocolate to drip off.

Place eggs back on the baking sheet and drizzle the extra chocolate on top of each egg. Sprinkle with flaky sea salt (optional) or additional coconut or pastel sprinkles!

dark chocolate coconut almond butter eggs

FAQ's

Can I make these vegan?

Yes! This is an easy vegan Easter candy to make simply by swapping out the butter for vegan butter or coconut oil.

Can I use another nut butter?

Yes, if you want to use cashew butter or even sun butter those would work! Peanut butter would also be fine as well if you’re into the flavor peanut butter and coconut (which I am, because I love coconut with anything!).

Can I make these ahead of time?

Yes! This is a great Easter dessert recipe to make ahead of time because they’ll stay fresh for days in the fridge!

What other toppings can I use?

I top these with flaky sea salt because you know I’m obsessed with a sweet and salty combo! But you can also top these almond butter Easter eggs with coconut or naturally colored rainbow sprinkles for an even more festive dessert!

How should I store these?

If you don’t temper the chocolate, then these are best stored in the fridge to prevent sweating. If you do temper the chocolate they can left out at room temperature in a cool dry place for a few days. You can also freeze these in a freezer safe airtight container for up to 1 month.

Why Choose Organic Ingredients?

dark chocolate coconut almond butter eggs
dark chocolate coconut almond butter eggs

Dark Chocolate Coconut Almond Butter Eggs

Mimi Council
Try these almond butter Easter eggs with coconut thisspring! This is a great Easter dessert recipe to make ahead of time andeveryone will love these Dark Chocolate Coconut Almond Butter Eggs!
5 from 1 vote
Prep Time 5 minutes
Cook Time 5 minutes
Chill Time 15 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Makes 10 eggs
Calories 336 kcal

Ingredients
 
 

Instructions
 

  • Line a quarter sheet pan with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the almond butter, butter, coconut, powdered sugar, coconut flour, coconut milk, and vanilla extract, and mix on low until combined into a stiff dough.
  • Using your hands, form the dough into egg shapes, you should get about 10 eggs.
  • Place on the prepared baking sheet and freeze for 15 to 30 minutes, until hardened.
  • Using a double boiler, melt the chocolate. Feel free to temper the chocolate if you want, or skip if you prefer. Alternatively, you can also use a microwave safe bowl, and heat in 30 second intervals, stirring between each one prevent burning, until chocolate is melted.
  • Remove the eggs from the freezer and dip each egg into the melted chocolate to coat completely. Use a fork to allow excess chocolate to drip off.
  • Place eggs back on the baking sheet and drizzle the extra chocolate on top of each egg. Sprinkle with flaky sea salt (optional) or additional coconut or pastel sprinkles!
  • Store in the fridge for up to 7 days.

Video

Notes

Tip – If you'd like to temper the chocolate, learn how here.
Vegan – Replace the butter with vegan butter.
High Altitude — Follow the recipe as noted.

Nutrition

Calories: 336kcalCarbohydrates: 30gProtein: 5gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 16mgSodium: 68mgPotassium: 136mgFiber: 5gSugar: 23gVitamin A: 193IUVitamin C: 0.3mgCalcium: 69mgIron: 1mg
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2 Comments

  1. 5 stars
    We tried this recipe and it was a hit! I am making these with my kids to give out as easter treats this year…. So Good!

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