About This Easter Chocolate Almond Butter Eggs Recipe

With so many things to cook and bake, preparing for the holidays sometimes can be stressful, especially if you have a large family. How about a no-fuss, no-bake recipe for a chocolatey treat that’ll be loved by kids and adults alike?

These chocolate almond butter eggs are the perfect desserts that you can make in less than 1 hour. You can even make them days in advance and save precious time.

I love this recipe because you don’t need to be a master chocolatier to create beautiful and fancy pralines. A few simple ingredients are all you need to create these cute chocolate eggs filled with a delicious almond mixture — the perfect homemade exquisite pralines.

Chocolate is one of those ingredients everyone loves. It makes us happy and lowers our levels of stress. The simple experience of eating chocolate releases dopamine, which gives us joy and makes us feel good. If you’re like me, you could eat it every single day.

And to make it even more satisfying, why not add a rich almond filling? The combination of crunchy chocolate with a gooey almond filling results in every single bite of these chocolate eggs bursting with flavor.

A delicious and satisfying treat without the hassle of going through a complicated recipe. You can even make these delights fancier by decorating them with edible flowers, sprinkles, or even dusting them with a little bit of matcha powder for a more complex flavor.

What You Need for This Easter Chocolate Almond Butter Eggs Recipe

Ingredient Notes

• Chocolate: I have used semi-sweet chocolate because it has a good balance of sweet and bitter that goes perfectly with the almond flavor.
• Almond Butter: It adds a rich and nutty taste. Almond butter is also a good alternative for those with peanut allergies.
• Almond Flour: Made from finely ground blanched almonds, almond flour has the right consistency for this filling.
• Maple Syrup: For an additional touch of natural sweetness with hints of caramel.
• Unsalted Butter: Butter will help hold the filling together. I always like to use unsalted butter to control the salt quantity.
• Almond Extract: Made with the natural oil of bitter almond, it gives a great, full-bodied almond taste.
• Vanilla Extract: Just a splash of vanilla extract enhances all the flavors.

Ingredient Substitutions

• Almond butter: You may substitute it with any other nut butter like cashew or hazelnut butter.
• Maple Syrup: If you don’t have maple syrup, you can substitute it with honey or agave syrup.
• Chocolate: I have used semi-sweet chocolate, but dark or white chocolate will be great too.

FAQs

For how long can I store these chocolate eggs?

You may store them in an airtight container in the freezer for up to 2 weeks.

Print Recipe

Easter Chocolate Almond Butter Eggs

Author: Ribana Hategan

Cooking Method: By Hand (no cooking)

Cuisine: American, Global

Courses: Desserts

Difficulty: Beginner Prep Time 20 min Rest Time 30 min Total Time 50 mins

Description

If you’re in the mood for some delicious Easter treats, these easy, no-bake chocolate eggs filled with a rich almond mixture are a perfect choice!

Yield: 8 eggs

Ingredients

Servings

• 50 g almond flour
• 50 g almond butter
• 20 g maple syrup
• 10 g unsalted butter, melted
• 100 g chocolate
• ½ teaspoon vanilla extract
• ½ teaspoon almond extract
• a pinch of salt

How To Make Easter Chocolate Almond Butter Eggs Step By Step

1. Melt the chocolate according to package instructions, and then brush it onto the cavities of the mold. Make sure you apply an even layer to cover the entire portion of each mold. Freeze for a few minutes until the chocolate is set, around 10 to 15 minutes.

   

2. While the chocolate is setting, mix the almond flour, almond butter, salt, maple syrup, almond extract, vanilla, and melted butter. Using a teaspoon, place the almond filling into each cavity, making sure not to overflow it and smooth it out.

   

3. Seal the cavities by drizzling chocolate over each egg, and then place in the freezer for 30 minutes.

   

4. Carefully pop out the eggs from the molds, decorate if you wish, and enjoy!

   

   

Note

• When you remove the eggs from the mold, carefully pull the sides away from the eggs to loosen them, and then pop them out. Avoid popping out the eggs from the bottom, as you may risk cracking them.
• If you have any excess chocolate around the sides of the eggs, carefully scrape it off with a table knife.
• Depending on the size of the molds, the yield may vary.