Dark Chocolate Coconut Almond Butter Eggs
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!
Equipment
- Digital Food Scale
- Stand Mixer
- Quarter Sheet Pan
- Parchment Paper Sheets
- Heatproof Mixing Bowl
Ingredients
- 113 grams almond butter
- 85 grams unsweetened fine shredded coconut
- 71 grams powdered sugar (sifted)
- 57 grams coconut flour
- 1 tablespoon coconut milk
- 57 grams salted butter (softened)
- 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, coconut, powdered sugar, coconut flour, coconut milk, butter, 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
Tips
- Always weigh ingredients for the best results.
- You can use any kind of nut butter here (peanut butter, cashew, pistachio), or even a sunflower butter or tahini.
- Vegan: Replace the butter with vegan butter. I recommend Miyoko's.
- You can also use a milk or even white chocolate if you prefer.
- If you want to temper the chocolate, learn How to Temper Chocolate for Candy Making.
- Store in the fridge.
- You can also freeze in a freezer safe container for up to 3 months.
- 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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