Homemade Easter Eggs
Makes: 8 Eggs
Preparation time: 10 minutes
Waiting time: 75 minutes
This homemade Easter egg recipe is designed for those wanting to take the preservatives, additives and excess sugar out of Easter holiday traditions…parents, we’re looking at YOU! A simple recipe perfect for getting the kids involved, you can even get creative over the school holidays with decorative ways to wrap them. Both holiday entertainment AND a nutritious Easter egg alternative, what’s not to love!?
- 1/2 cup OWN almond butter*
- 1/2 cup coconut sugar
- Pinch OWN Himalayan pink salt
- 2 tbsp. OWN almond meal to thicken (if required) *
*Temperature and consistency of your almond butter may differ, use almond meal to thicken if necessary.
*Flannery’s in-house peanut butter is a great alternative to almond butter or a complimentary additional flavour.
- 3 tbsp. OWN coconut oil
- 2 tbsp. OWN cocoa powder
- 80g Loving Earth Chocolate: Creamy
- 2 tsp. OWN desiccated coconut
- 1 tsp. OWN almond meal
- In a medium bowl, combine nut butter, coconut sugar and salt. Stir until combined – the mixture should be crumbly.
- If the mixture is too wet, add one or two tbsp. of almond meal and mix in well until you achieve the desired crumbliness.
- Separate mixture into 8 parts, and roll into egg-shaped balls. Place in freezer for 30 minutes or until firm.
- Separately in a small saucepan, combine coconut oil and cocoa powder over a low heat. Stir until well combined. Add 80g Loving Earth chocolate. Continue to stir over low heat until completely melted.
- Remove from heat and place safely near your workspace. Allow to cool slightly for 15 minutes.
- Place eggs in liquid chocolate, one egg at a time. You can use a spoon to cover eggs more thoroughly with chocolate mixture.
- Place on a tray lined with baking paper. Freeze for 30 minutes.
You can give the eggs a second coat of chocolate if you want a thicker outer layer, and freeze for another 30 minutes. This is optional.
Store in refrigerator.
Recipe by Lauren Clayton