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  • Writer's pictureKelly

Healthy Almond Butter Eggs (For Easter/Spring!) (Vegan, Paleo, Sugar-Free, Date-Sweetened)

Move aside Reese's Peanut Butter Eggs, there's a new (and healthier) treat in town... Almond Butter Eggs that are vegan and paleo! These AB eggs are also sweetened entirely with fruit (dates), chocolate and all! So, you won't have to miss out on that Easter chocolate & candy and don't have to feel guilty about popping one of these delightful morsels. These Almond Butter Eggs are an adaptation of my White Chocolate Peanut Butter Cups, and you can make these Almond Butter Eggs with either white chocolate, dark chocolate, or use a combo for a marbled effect. Read on to find out about which chocolate egg molds I used, tips and tricks, and more details about this recipe.



As you can see I used some adorable large and small Easter chick egg molds for my Almond Butter Eggs. I found the silicone molds at a very reasonable at Michaels (the brand is Celebrate It and the mold is a light purple color with mold cavities that look like my Almond Butter Eggs in these pictures). But any chocolate egg mold will work (you can find plenty on Amazon). Keep in mind that if you choose a different chocolate egg mold than the ones I used, you may get different size chocolate almond butter eggs and, thus, a different amount of Almond Butter Eggs.


For the chocolate coating in these Almond Butter Eggs, you can use dark chocolate, white chocolate, or use both and swirl the two together to get a beautiful marbled effect. I recommend using my Date-Sweetened White Chocolate and/or Date-Sweetened Dark Chocolate (which are both vegan, paleo, and 100% date-sweetened!) for these Almond Butter Eggs. But any kind of vegan dark chocolate chips/chunks or vegan white chocolate chips will work (use sugar-free as needed).


With these clean-eating chocolate almond butter eggs, you can enjoy the sweetness, saltiness, richness, and creaminess of conventional peanut butter eggs, without all the dairy, sugar, artificial ingredients, and junk (and without the peanuts, for those of you who are allergic or those who are paleo). And you will find more details for nut/seed butter alternatives in the "Substitutions" section of this post, so if you are allergic to or can't have almonds/almond butter on your diet, I have provided numerous substitutes.



The filling for these chocolate almond butter eggs is just 5 ingredients, but doesn't sacrifice on the flavor or texture.


I originally meant to have this recipe posted in time for Easter, but I figure it will be a belated Easter/springtime recipe, perfect for those of you who like to enjoy your peanut butter eggs all spring long. After all, it's never too late for healthier copycat childhood favorites, amiright?


I personally am partial to the white chocolate version of these Almond Butter Eggs, but I'm kind of a white chocolate girl to begin with (don't get me wrong, I love my dark chocolate [especially 100% dark chocolate!] but if given the choice, I would go for the white chocolate). Nonetheless, the dark chocolate version of these Almond Butter Eggs is still DELICIOUS and the dark chocolate complements the almond butter filling really nicely (and don't worry the homemade chocolate I use for the Dark Chocolate Almond Butter Eggs isn't 100% dark chocolate, it's sweetened with dates and isn't bitter or too rich).



In the pictures above and below, you'll be able to see the difference between the large chocolate egg molds and mini chocolate egg molds. Above is a large dark chocolate almond butter egg and below is a mini white chocolate almond butter egg. Based on these sizes, you can determine whether you'd prefer large or mini Almond Butter (AB) Eggs. For comparison, each large AB Egg yields about 2 servings (meaning, you'd get one serving by cutting it in half and taking one half) and each mini AB Egg yields about 1/2 serving.


Want to hear 5 Tips for making these Almond Butter Eggs? Keep reading...


1. Place the silicone chocolate egg molds on an old baking sheet prior to filling the molds with the chocolate. This will make transferring the molds filled with liquid chocolate easier to transfer to the fridge prior to setting.


2. If you're short on time, make a double batch of my Date-Sweetened White Chocolate OR a double batch of my Date-Sweetened Dark Chocolate ahead of time (or a single batch of each if using both) and allow it to set completely in the fridge. When you're ready to make these Almond Butter Eggs, simply place the dark chocolate or white chocolate in a microwave-safe bowl and melt my chocolate in 10-second increments until it is liquified and pourable and then proceed with the Almond Butter Egg recipe (An added bonus: melting my chocolate in the microwave results in a thicker, more luxurious, more workable melted chocolate than melting my chocolate in a double boiler. I just recently discovered that my homemade chocolate can be microwaved, so this is a pro tip that I haven't mentioned to anyone before!).


3. When shaping the almond butter filling for these eggs, instead of rolling out the filling between two pieces of wax paper and then cutting out egg shapes, measure out the 1.5 Tbsp of filling and then roll that between the palms of your hands into a ball. Next, flatten this ball between your hands and keep pinching to flatten until the filling is approximately 1/2" thick (Pro tip: from the tip of your thumb to the top knuckle of your thumb is about 1 inch, so compare the thickness of the almond butter filling to half of this measurement). Once you have the right thickness, make an oval out of the almond butter egg filling and shape the oval so the bottom is wider and the top is tapered and narrows to get the egg shape.


4. When assembling the AB Eggs, pour a little chocolate into each mold cavity first before adding the egg-shaped almond butter filling. Then press down on the almond butter filling a little until chocolate starts coming up around the sides of the filling slightly and then top off the rest of the mold with additional chocolate, until the filling is covered (the filling in the mini AB Eggs might not be covered up completely and that's OK, so long as you're fine with the appearance of the underside of these Almond Butter Eggs exposing the filling ever-so-slightly).


5. My homemade chocolates are extremely melt-in-your-mouth soft and silky, which is good for the texture and mouthfeel, but bad for how long they can be left out at room temp. The chocolate coating in these Almond Butter Eggs will melt if left out at room temperature for too long, leaving a chocolatey mess. Only serve enough of these Almond Butter Eggs that you know will get eaten at once, and keep the rest in an airtight container in the fridge.



Nutritional Profile of Healthy Almond Butter Eggs


My homemade white chocolate/dark chocolate- read the "Nutritional Profile" sections of my posts for my Date-Sweetened White Chocolate (here) and my Date-Sweetened Dark Chocolate (here) to learn about the nutrition and health benefits of the ingredients in both kinds of chocolate.


Almond butter- almond butter is rich in healthy fats, fiber, protein, iron, and vitamin E. Healthy fats benefit heart, brain, skin, and hair health. Fiber promotes digestion and can lower "bad" LDL cholesterol. Protein builds muscle, iron builds red blood cells, and vitamin E is an antioxidant that's good for your hair & skin internally and externally. Try purchasing unsweetened, unsalted almond butter with no added oils to maximize the nutrition of almond butter (meaning almond butter with only 1 ingredient: almonds). For an even healthier option, try un-roasted (but make sure the almonds are steam-pasteurized) 1-ingredient almond butter.


Coconut flour- coconut flour is a great source of healthy fats, fiber, protein, iron, and potassium. Healthy fats support healthy cholesterol and triglyceride levels, fiber feeds the good bacteria in the gut, protein plays a role in nearly every bodily process, and iron builds the hemoglobin in red blood cells. Potassium balances electrolytes and regulates blood pressure. Coconut flour is gluten-free as well as grain-free, paleo, and keto, making it a great option for numerous diets.


Dates- dates are antioxidant powerhouses and are also brimming with fiber, protein, iron, and potassium. Read above ingredient profiles to learn the nutritional benefits of fiber, protein, iron, and potassium. Antioxidants fight free radical damage, and can help prevent disease. Additionally, dates can help regulate blood sugar in moderation (due to their high fiber content), may help ease symptoms of PMS, and emerging research shows that dates may hold promise as a natural way to induce (or at least, shorten) labor during pregnancy. Opt for fresh dates like the Medjool variety that have no added sugar and that are grown without pesticides (I like Natural Delights's Whole Fresh Medjool Dates).


Sea salt- sea salt is healthier for you than table salt because it is much less processed than the latter. Sea salt balances electrolytes, may benefit adrenal health, and nourishes the body with micronutrients. Choose a healthy sea salt like Himalayan pink sea salt, fleur de sel, or Hawaiian red alaea sea salt (my go-to is Himalayan pink sea salt).



Substitutions


You may use any kind of melted vegan dark chocolate bar or melted vegan dark chocolate chips/chunks OR a melted vegan white chocolate bar or melted vegan white chocolate chips/chunks (use sugar-free as needed. Some vegan/refined-sugar-free chocolate brand recommendations: Evolved Chocolate [previously Eating Evolved], Hu Chocolate, and Lily's [only their Extra Dark Chocolate line of chocolate bars are vegan]). But I highly recommend using my mouth-wateringly good Date-Sweetened White Chocolate and/or Date-Sweetened Dark Chocolate, both of which are vegan, paleo, and 100% date-sweetened without the emulsifiers, artificial ingredients, fillers, or preservatives. Alternatively, you could try using melted vegan "milk" (mylk) chocolate in place of the dark chocolate/white chocolate (use sugar-free as needed). Even a 100% dark chocolate bar would work, if you can handle the intensity of vegan, no-sugar-added 100% dark chocolate.


For the filling, you can substitute any kind of nut or seed butter for the almond butter, such as cashew butter, sunflower seed butter, softened coconut butter, walnut butter, pecan butter, macadamia butter, hazelnut butter (yum!), OR even mild tahini (and, of course, peanut butter is an option if you're not allergic to it and you're not paleo). Just make sure whatever nut/seed butter you pick, it's unsweetened. And you can go with a crunchy nut/seed butter if you're down for a little crunch to your filling (I can attest that the filling is good with crunchy nut butter, because it turned out great in my White Chocolate PB Cups, which this recipe is based off of). Alternatively, for nut-free and seed-free you can use a fruit puree such as unsweetened pumpkin puree (NOT pumpkin pie filling) or unsweetened apple butter along with the other ingredients in the filling for these chocolate eggs. Another idea is to fill these chocolate eggs with just my Paleo Nutella, my Paleo Sea Salt Caramel Sauce, OR unsweetened fruit preserves such as Fior di Frutta's vegan/fruit-sweetened fruit preserves (I think Raspberry, Strawberry, Cherry, or Blueberry would work really nice in these eggs). For any of these last options (the Nutella, Caramel Sauce, or fruit preserves), leave the other filling ingredients out.


As for the other filling ingredients, you can replace the coconut flour with superfine blanched almond flour OR possibly gluten-free oat flour with varied results. The date paste can be replaced with a 1/4 cup 100% pure maple syrup, 1/4 cup agave, OR 1/4 cup date syrup with varied results in texture (you may need to chill the filling slightly longer if substituting a sticky sweetener). Possibly, you could sub 2 Tbsp coconut sugar OR 2 Tbsp maple sugar plus more to taste in place of the date paste with varied results. As far as keto sweeteners go, you could try using pure liquid monk fruit drops, to taste OR powdered stevia to taste OR 1 Tbsp plus more to taste of Swerve Granular with varied results. (***PLEASE NOTE: I HAVE NOT tried any of the substitutions mentioned in this paragraph and therefore cannot guarantee good results***). The vanilla extract can be substituted with an equivalent amount of scraped vanilla bean, pure ground vanilla bean powder, OR sugar-free vanilla paste/syrup. Or, you could try using almond extract, sugar-free coconut extract (like OliveNation's), sugar-free chocolate extract, OR sugar-free maple extract instead with varied results (I still think vanilla would work best, though). I DO NOT recommend omitting the vanilla or another extract, as it contributes a lot of flavor to these chocolate eggs. The sea salt can be replaced with table salt or may be omitted.



Stay Tuned for More Springtime Goodies..


Keep posted for some more delightful treats that capture the essence of springtime and some that are year-round classics.


Thanks for visiting and giving this recipe a try, hope you stick around and get happiness from my recipes!


As Always,

Enjoy! <3

-K.



Healthy Chocolate Almond Butter Eggs (Healthier Reese's Peanut Butter Eggs Copycat) (Vegan, Paleo, Sugar-Free, Fruit-Sweetened)


Prep Time: 20 minutes

Chill Time: 1 hour 15 minutes to 1 hour 45 minutes

Total Time: 1 hour 35 minutes to 2 hours 5 minutes

Servings: 10 to 12 servings (approximately, depending on what size molds you use)


Ingredients (for the chocolate coating):


-double batch of my Date-Sweetened Dark Chocolate OR 2 1/2 cups to 3 cups vegan/sugar-free dark chocolate chips


OR


-double batch of my Date-Sweetened White Chocolate OR 2 1/2 to 3 cups vegan/sugar-free white chocolate chips


OR


-a single batch each of my Date-Sweetened Dark Chocolate AND my Date-Sweetened White Chocolate


Ingredients (for the almond butter filling):


-1/2 cup creamy unsweetened almond butter (OR unsweetened cashew butter OR peanut butter OR unsweetened sunflower seed butter OR nut/seed butter of choice // see "Substitutions" section of this post for suggestions and alternatives)

-2 Tbsp coconut flour

-1/4 cup date paste (Detoxinista has a great recipe!)

-1/2 tsp vanilla extract

-pinch sea salt (make it a generous pinch if your nut/seed butter is unsalted)


Directions:


1. Make the dark chocolate OR white chocolate (OR both) ahead of time if using my homemade chocolate. Allow to set fully in the fridge (tip: you can make my chocolate a few days in advance before you make these Almond Butter Eggs to save time). Make the date paste ahead of time.


2. Make the filling: in a small bowl, mix together the almond butter (or nut/seed butter of choice), coconut flour, date paste, vanilla, and sea salt with a spatula until a thick and uniform dough is produced. Cover the bowl and place in the freezer for 15 minutes or until the filling is workable.


3. While the filling is chilling, melt the chocolate. Either in a double boiler OR a microwave melt my Date-Sweetened White Chocolate and/or Date-Sweetened Dark Chocolate (tip: the microwave makes the texture of my melted chocolate better // to melt my chocolate in the microwave, microwave in 10 second intervals, stirring in between with a spoon, until melted). OR melt your vegan dark chocolate chips and/or vegan white chocolate chips of choice in a double boiler or microwave (*NOTE: if using vegan dark/white chocolate other than my Date-Sweetened Chocolate, you may have leftover melted chocolate. Simply use the leftover melted chocolate in another recipe or as a topping on ice cream/pancakes). Set aside.


4. Grab an old baking sheet and place your silicone chocolate egg mold on top of the baking sheet to make transferring the chocolate almond butter eggs to the fridge easier.


4. Once the almond butter filling is workable, remove it from the freezer and scoop out 1.5 Tbsp of the filling for large chocolate almond butter eggs OR 1 tsp to 1 1/2 tsp of the filling for mini chocolate almond butter eggs. Roll the filling dough between the palms of your hands into a ball. Flatten this ball between your hands and keep pinching to flatten until the filling is uniformly approximately 1/2" thick (Pro tip: from the tip of your thumb to the top knuckle of your thumb is about 1 inch, so compare the thickness of the almond butter filling to half of this measurement). Once you have the right thickness, make an oval out of the almond butter egg filling and shape the oval so the bottom is wider and the top is tapered and narrows to get the egg shape. Place the egg-shaped filling on a lined plate. Repeat with the rest of the filling. Alternatively, roll all of the dough out uniformly to 1/2" thickness, and using an egg-shaped cookie cutter that matches the size of your chocolate egg molds, cut out egg shapes and transfer the egg-shaped filling to a lined plate. Re-roll and cut the dough until there's none left.


5. Pour a little of the melted chocolate into each mold cavity. Then, add the egg-shaped almond butter fillings to each mold cavity and press down on the almond butter fillings until a little until chocolate starts coming up around the sides slightly and then top off the rest of the molds with additional chocolate, until the fillings are covered (the filling in the mini AB Eggs might not be covered up completely and that's OK, so long as you're fine with the appearance of the underside of these mini Almond Butter Eggs exposing the filling ever-so-slightly).


6. Place in the fridge to solidify and set 1 to 1 1/2 hours, until the chocolate coating is opaque and solid.


7. Remove the almond butter eggs from the mold and decorate the tops of the eggs with natural/vegan edible paints and/or brush-able glitters.


8. Serve with a glass of unsweetened vanilla almond milk, on top of ice cream, chop and bake into cookies or blondies, or serve on their own as a healthy alternative to Easter candy. Enjoy!


Store any leftovers in an airtight container in the fridge. *PLEASE NOTE: because my homemade chocolate in these chocolate almond butter eggs is so creamy and natural, it is prone to melting at room temperature fairly quickly, so be sure to keep any chocolate eggs that aren't being eaten in the fridge*


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