As a child, my very favorite Easter treat was a Reese’s Peanut Butter Egg. I haven’t had one in years! I needed to fill the void and decided to get creative in the kitchen. These Chocolate Covered Almond Butter Eggs are a Paleoized version of the old stand-by and in my humble opinion, way better!
I opted for almond butter over peanut butter. Peanuts are susceptible to a mycotoxin (a fungal toxin) that may grow on the peanuts while they are still in the soil and/or when they are harvested and stored (which can be a very long time). As peanuts are also considered a legume, we generally stay away from them to avoid the peanut lectins.
I also decided to use dark chocolate and a very clean one at that. Yes, my dark chocolate had sugar in it, but I made sure to choose a brand that is organic, GMO free, and does not contain any soy. And come on, it’s a treat! It’s okay to be imperfect once in a while!
The beauty of these Chocolate Covered Almond Butter Eggs is that you can make them as big or as small as you like. I made mine about half the size of a Reese’s Egg, but you could easily make them larger.
You will have a little melted chocolate left over after coating the eggs. Feel free to lick the bowl or make a mini batch of chocolate bark. Check out this post for some inspiration!
This recipe is really easy and fun to make. If you are like me and are missing this Easter treat, give these Chocolate Covered Almond Butter Eggs a try. I think you are really going to enjoy this real food version!
Now I just need to figure out how to make a cleaner version of a Cadbury Creme Egg…
- Place all of the above ingredients except the chocolate in a bowl and mix until well combined. The mixture will be very think and similar in texture to play-dough.
- Cover and place in the fridge for several hours or overnight to chill and firm up.
- Line a cookie sheet with parchment paper.
- Make a double boiler to melt your chocolate. Find a glass bowl that sits in a small saucepan, but does not touch the bottom of the pan. Add a small amount of water to the bottom of the pan, making sure it does not touch the glass bowl. Add the chocolate to the bowl, place it in the saucepan, and heat over medium heat until melted.
- While the chocolate is melting, shape your almond butter mixture into egg shapes in your desired size.
- I dropped the eggs into the melted chocolate and then fished them out with a toothpick and a rubber scraper.
- Place the chocolate covered eggs on the parchment lined cookie sheet.
- Using the toothpick, smooth over the hole and add a little more chocolate to fill it in if needed.
- Place the cookie sheet in the refrigerator for a few hours - until the chocolate is set.
- Store in the refrigerator.
What was your favorite Easter treat as a child? Have you real-foodified that special treat? Tell me about it in the comments!Standard FTC Disclosure: This post may contain links to products that will earn me a small commission. The price is the same to you, but purchasing through these links will help to support this blog. Know that I will never recommend a product that I have not personally used and liked. This is so good... is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.