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.


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


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


 + dates!


Then we do a little magic chocolate covered shell dance and



IMG_0803Better for you Easter candy.

IMG_0804Hoppy Easter!

See what I did there? 😉

Nut-Free Chocolate Easter Eggs
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.
  • 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
  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!



Happy Good Friday y’all!

I’m ready to kick this no meat on Friday thing like a bad habit.

Just so you know…I actually stuck to my guns on most Friday’s by opting for tuna, grilled shrimp, or egg dishes like omelets and frittatas.

That is fighting the system right there.

I have “stickittothemanneosis”…definitely 🙂

What can I say? I love me some meat.

Anyway, I bet y’all are about ready to dive head first into some Easter candy, am I right?

Unless you are like me and already have.

Ummmmm hello Jordan almonds! They are just better when eaten around Easter even though you can probably eat them year round’.

I might be making that one up.

I for sure wish that I could get my Reese’s PB Eggs year round’. They are just sooooo much better than the regular cups.

I think there is more peanut butter in that egg.

Gets me every time.

When I was a child, Reese’s PB Eggs were all I wanted to find on the Easter egg hunt. That and of course, money…so I could buy more Reese’s PB Eggs. Duh.

On Sunday I will be celebrating Easter with my Dad’s side of the fam at my aunt and uncle’s casa.

There is going to be tons of shenanigans…including a slip-n-slide, Easter egg hunt, and probably a table covered with Easter desserts.

I will no doubt bring something decadent.

Let’s start this party a couple of days early.

Mixing coconut oil and coconut sugar together is therapeutic.


It’s pretty much like double the coconut smell…they need to make a candle like this. Dear Bath and Body Works…

It just wouldn’t be Easter without neon-colored candy.


These are chocolate covered sunflower seeds I picked up in the bulk section of Central Market.


We went Chelsy style and put them in/on a cookie.


Not just any cookie.


A cookie packed with oats and coconut, made with a dark cacao powder, and spiked with espresso powder for a bit of a kick!


How’s that for your Easter cookie?


I’m pretty sure the Easter bunny would be hippity-hoppit-ing like a light speed jack rabbit all the way across town if you left him some of these out.


That is, if you don’t  devour them  share with friends beforehand.


You are definitely going to need a tall glass of milk with these.


But then again, when do cookies not need milk?


Now I want some Oreo’s…maybe a pizza. Is it Easter yet?


Cacao Oatmeal Espresso Cookies
Recipe type: Dessert, Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 26
  • ½ c. almond flour
  • ½ c. certified gluten-free oat flour
  • 1 c. + 2 T. certified gluten-free rolled oats
  • ¼ c. cacao powder (or unsweetened cocoa powder)
  • 1 t. baking soda
  • 1 t. baking powder
  • ½ t. fine sea salt
  • 2 t. instant espresso powder
  • ½ c. coconut oil, at room temperature
  • 1 c. raw coconut sugar
  • 2 eggs
  • 1 t. pure Mexican vanilla extract
  • 1 T. unsweetened, vanilla almond milk
  • ½ c. unsweetened, shredded coconut
  • chocolate covered Easter sunflower seeds, for topping
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine all of the dry ingredients.
  3. In a separate mixing bowl, beat the coconut oil and sugar together until creamy.
  4. Add in the eggs and vanilla extract, mixing until smooth.
  5. Add the coconut oil mixture to the flour mixture and combine until a dough begins to form.
  6. If the dough is still dry, add the almond milk to the dough and mix to combine. Fold in the coconut.
  7. Drop the dough by rounded teaspoons onto the prepared baking sheet.
  8. Flatten each cookie with the palm of your hand.
  9. Press 6-7 chocolate covered sunflower seeds into each cookie.
  10. Bake for 10 minutes.