Peanut-Free Chocolate Nut Butter Eggs

These simple, four-ingredient chocolate nut butter eggs taste just like Reese’s peanut butter eggs but without the peanuts.

For an easy Easter treat or indulgent homemade snack anytime of the year, help yourself to some chocolate nut butter eggs! We replaced the peanut butter with a healthy nut butter mix, then coated it in unsweetened melted cacao. This recipe uses almond butter, but you can substitute any Paleo-friendly nut butter for these treats—we recommend trying sunflower or coconut butter for something different.

Nut butters are calorically dense and can serve as a sweet treat prior to a long hike or a workout. Cacao is loaded with essential nutrients and antioxidants that fuel your body with vitamins and minerals. It is similar to regular chocolate in taste and theobromine content, just without the added sugars.

To get your nut butter eggs into even shapes, a stainless steel disher or silicone egg mold tray will work best. Leftover chocolate eggs will freeze well, just remember to thaw about 30 minutes before enjoying.

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Peanut-Free Chocolate Nut Butter Eggs

Recipe by: Erin Rhae Biller, ND, FAIHM
Serves: 7
Meal: Dessert

Serves: 7
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour

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Ingredients

1/2 cups organic almond butter
2 tbsp organic maple syrup
1 tbsp organic coconut flour
2/3 cups 100% cacao chips

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Directions

Line a baking sheet with unbleached parchment paper.
In a medium mixing bowl, combine almond butter and maple syrup. Add coconut flour and mix until a uniform batter is formed. The texture should be smooth, creamy, and thick. Adjust by adding more flour or almond butter if needed. 
Use a small stainless steel disher to form 15 evenly sized balls. Press the balls into egg shapes with your hands or use a silicone egg mold. Place egg shapes on the baking sheet and freeze for about 30 minutes.
While the “eggs” are freezing, melt cacao in a double boiler (if you don’t have one, set a glass bowl on top of a small saucepan filled with 1 to 2 inches of water and simmer). Stir cacao often, until fully melted.
Remove cacao bowl from stove and place on a trivet. Use two forks to dip the frozen eggs into the cacao one at a time, evenly coating each egg. 
Set chocolate-coated eggs back on the lined baking sheet and freeze again for 10-15 minutes, until cacao has set.