Chocolate Almond Butter Easter Eggs Recipe
Chocolate Almond Butter Easter Eggs are easy to make right at home for a special holiday treat.
The year was 1972. I was four. Plaid bellbottoms were in, Mary Tyler Moore was on TV, and Life cereal was in our breakfast bowls, because, you know, Mikey liked it. Unless I was missing something, giant white bunny men were not normal.
More than likely beneath the white fur and oversized mutant head, was a desperate teenager looking to make some extra money for the latest Doobie Brother’s 8-track, but as Mr. Easter Bunny (donned in plaid pants himself) made the rounds in our school-yard Easter egg hunt, it was all I could do to not run and hide. Forget the candy. I was just fine with the Life cereal back at home. I don’t recall being bothered by costumed characters, but as I recall, that big white bunny was something of a freak.
Of course I survived and continued to enjoy Easter egg hunts for years after that, but I will always remember that big white bunny man. Now, if he had appeared bearing Chocolate Almond Butter Easter Eggs for all, well then, he would have made a much, much better impression. Chocolate Almond Butter Balls can even make a giant scary bunny look smart and friendly. Imagine the impression they would make for a normal average person?
These Chocolate Almond Butter Easter Eggs are made with the same base from the Chocolate Almond Butter Balls recipe I have shared with you, only they are shaped like eggs. I dipped these in a semi-sweet chocolate, but white chocolate or a colored white chocolate would be very festive! If you’re in the mood to fancy things up, decorate these eggs with melted chocolate and/or sprinkles.
Chocolate Almond Butter Easter Eggs are an excellent addition to your springtime celebrations, and can be made a day or two ahead of time. So make a batch (or two) to share with your favorite bunnies. Enjoy and don’t forget to keep a watchful eye out for those overgrown bunny freaks, y’all. They can pop up anywhere this time of the year!
More chocolatey nutty treats:
- Chocolate Almond Butter Balls Recipe
- Pistachio Chocolate Bark Recipe
- Chocolate Covered Peanut Butter Crackers
- Dark Chocolate Cashew Clusters Recipe
- Chocolate Peanut Butter Balls Recipe
Chocolate Almond Butter Easter Eggs Recipe
- 1 cup almond butter
- 6 tablespoons butter, softened
- 1 1/2 cup powdered sugar
- 2 teaspoons vanilla extract
- 8 ounces semi-sweet chocolate for melting (chips or chopped)
- melted white chocolate for decorating
- Using an electric mixer combine almond butter and butter until smooth.
- Continue to mix, gradually adding in powdered sugar and vanilla extract until fully incorporated.
- Using 1 tablespoonfuls, form egg-shaped balls and place on lined baking sheet. Cover and refrigerate for at least 20 minutes to allow to firm up.
- Melt chocolate according to package instructions.
- Dip almond butter easter eggs one at a time into melted chocolate, allowing excess to drip off. Place on waxed paper lined baking sheet. Allow chocolate to firm up. To quicken process, place in refrigerate.
- Optional: decorate with melted white chocolate.
- Store firm easter eggs in airtight containers in cool place or refrigerator until ready to serve.
- For this recipe I used Justin’s Almond Butter. Almond butters differ slightly in texture. Adjust the amount of powdered sugar as needed to achieve the correct consistency needed to hold shape of easter eggs.
- Finished almond butter dough should be firm enough to make a ball that holds together. Additional powdered sugar (confectioners sugar) may be needed. Just add a tablespoon or so until the correct consistency is reached. If almond butter dough seems too soft, tightly wrap dough in plastic and refrigerate to firm up before forming easter eggs.
- Before measuring the almond butter make sure to mix it thoroughly.
- The almond butter dough can be made ahead, tightly wrapped in plastic and refrigerated for a couple of days until ready to form the balls. Once almond butter easter eggs are shaped, they can also be covered in plastic wrap and refrigerated for a day or two until ready to dip in chocolate.
- Warm hands will make the dough soften. If dough begins to soften, return the dough to refrigerator to firm back up. The same can be said for working in a warm space. Depending on the room temperature, you may need to keep returning the dough to the refrigerator to avoid it softening while forming easter eggs and dipping in chocolate.
Originally published March 31, 2015.