Dark Chocolate Coconut Almond Butter Eggs
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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.
Table of Contents
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!
Ingredients
Food to Live Organic Unsweetened Fine Shredded Coconut
Florida Crystals Organic Powdered Sugar
Food to Live Organic Coconut Flour
Simply Organic Vanilla Extract
Nuts.com Organic Mini Chocolate Chips
Tools Needed
Kana Quarter Sheet Pan (get 10% off with code MIMIBAKES)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
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!
FAQ's
Yes! This is an easy vegan Easter candy to make simply by swapping out the butter for vegan butter or coconut oil.
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!).
Yes! This is a great Easter dessert recipe to make ahead of time because they’ll stay fresh for days in the fridge!
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!
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.
Craving More?
Dark Chocolate Coconut Almond Butter Eggs
Ingredients
- 113 grams almond butter
- 57 grams salted butter (softened)
- 85 grams unsweetened fine shredded coconut
- 71 grams powdered sugar (sifted)
- 57 grams coconut flour
- 1 tablespoon coconut milk
- 1 teaspoon vanilla extract
- 226 grams mini dark chocolate chips
- Flaky sea salt
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
Nutrition
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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!
thank you!