An easy mixture of nut butter, unrefined sweetener, cocoa powder and butter are mixed together to make a creamy filling to be covered with dark chocolate. Delicious! You bite through the hard chocolate shell to the soft creamy filling inside. Our verdict? Yum!
My five-year-old and I made these today as a trial run for Easter. Though our "egg" shapes were sometimes a bit irregular, they made a fun project for us to do together.
Here's a few notes about the recipe. I used freshly ground almond butter from a local store as it's much more fluffy. I would recommend you do the same, though you can try using jarred, if that's all that you can find. I also used Kerrygold grassfed butter, which is more nutritious, as well as very delicious. You could easily use peanut butter in this recipe, though I am finding I actually like almond butter better.
Chocolate Nut Butter Eggs
1 cup of roasted and salted almond butter
1/2 cup of butter, softened
3/4 cup of unrefined cane sugar, coconut sugar, date sugar or sugar of choice (I powdered mine so that it would mix more easily)
1/2 cup of cocoa powder
1 teaspoon vanilla extract
8 ounces of dark chocolate chips*
1 tablespoon of butter*
Sprinkles, such as Let's do Sprinkelz organic confetti
1. In a large bowl, mix together the almond butter, butter, sugar, cocoa powder and vanilla with an electric mixer until smooth. Cover a baking sheet with parchment paper and using your hand, gently form heaping tablespoons into egg shapes. (We tried some of the tips online for using two spoons to help make the shape, but didn't find it very easy). Place on sheet and continue until all of the "dough" is gone. They won't be very pretty at this point. Place in freezer for 30 minutes.
2. In a double boiler (or a heat safe bowl, placed over a pot of simmering water), melt the dark chocolate chips and tablespoon of butter together until smooth. Stir to prevent burning, and take off of the heat as soon as it is melted all the way.
3. Cover another baking sheet with parchment paper. Take out the egg fillings from the freezer. You can roll gently in your hand to form into better egg shapes, at this point. Dip into melted chocolate, and remove with a fork. Shake gently to remove extra chocolate. Place on the new baking sheet and decorate as desired with sprinkles. Continue until all of them are covered (if the chocolate becomes too thick, you can reheat). Place back in the freezer until the chocolate is hardened (about 15 minutes). Keep in the refrigerator. Will keep at least one week.
*This creates a thick chocolate shell, which tastes great, but might not be the prettiest. For a thinner shell, you can follow these directions using cream rather than butter.
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