Nut-Free Chocolate Easter Eggs

 Little Peter Cotton Tail, hoppin’ around the bunny trail…hippity, hoppity, Easter’s on it’s way!

How’s my singing voice?

On point, I’m sure.

Happy Good Friday y’all.

I was out and about yesterday and a friend asked what I was doing for Easter.

I was suddenly transported back to Easter as a child.

My parent’s, sister, and I would all pile in the suburban, head to church, then rush back to the house where we would have a pool party/Easter egg hunt with my entire extended family.

I looooooved those days.

Now I’m pretty much like, church, brunch, nap, maybe a movie?

There’s one thing I can always count on around Easter.

Reese’s Peanut Butter Eggs.

Fist pump.

I swear, the bigger the egg, the more peanut butter.

We are making a paleo friendly version today.

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Nuts have been giving me allergies lately, so I am trying to steer clear for a bit and see how my body adjusts.

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Thankfully I have my beloved coconut butter, which makes up the filling in these suckers

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 + dates!

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Then we do a little magic chocolate covered shell dance and

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boom!

IMG_0803Better for you Easter candy.

IMG_0804Hoppy Easter!

See what I did there? 😉

Nut-Free Chocolate Easter Eggs
Author: 
Recipe type: Candy, Dessert
Cuisine: American
Prep time: 
Total time: 
Serves: 13
 
A nut-free version of the peanut butter egg, stuffed with a coconut butter/date filling and coated w/ a dark chocolate shell, drizzled w/ coconut butter. Gluten-free, vegan, paleo, refined sugar-free.
Ingredients
  • For the filling:
  • 10 large Medjool dates, pitted and soaked overnight in water
  • ½ c. coconut butter, slightly melted
  • 2 T. coconut flour
  • For the chocolate coating:
  • 3 T. unsweetened cocoa powder
  • 4 T. pure maple syrup
  • 3 T. melted coconut oil
  • For the drizzle:
  • coconut butter, melted
Instructions
  1. For the filling, place the soaked dates along with their soaking water in a large food processor and process on high until smooth.
  2. Place 4 tablespoons of the date puree into a small mixing bowl and mix with the coconut butter and coconut flour until combined.
  3. Form the filling into egg shapes and place on a sheet of parchment paper.
  4. Place in the freezer for 45 minutes or until frozen.
  5. In a small mixing bowl, mix all of the ingredients for the chocolate coating together until smooth.
  6. Dip each frozen egg into the coating mixture until completely coated.
  7. Place the eggs back in the freezer until the chocolate is frozen.
  8. Take the eggs out of the freezer, drizzle each with melted coconut butter and let dry.
  9. Devour!

MANGIA!!!

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