Recipe type: Sweet Bites
Cuisine: Vegan. Ketogenic. Sugar Free. Low Carb. LCHF. Dairy Free. Grain Free. Gluten Free.
Prep time: 
Cook time: 
Total time: 
Yield: 10 eggs
Sublime Chocolate Easter Eggs filled with healthy ingredients. Impossibly good. 1 hour prep time includes freezing time.
Nut Butter Filling:
Chocolate Shell:
Make the filling:
  1. warm up and stir almond butter to ensure any separated oil is recombined.
  2. mix in all other ingredients; you should end up with a dense paste consistency (like soft marzipan); if too dry: add a little coconut oil and if too soft: add a little coconut flour.
Make the chocolate shell:
  1. place your silicone 10-hole mini egg moulds (U.S. option HERE) in the freezer.
  2. prepare a bain-marie (see post above if this is unfamiliar territory) and place all ingredients in the top receptacle.
  3. stir occasionally until everything is melted and smoothly combined.
  1. quickly use ⅔rds of the chocolate to coat the inside of your egg moulds, so as to create a thin chocolate shell (I use a small teaspoon and bend the silicone to get into the crevices - a small pastry brush also works).
  2. return to freezer for 10 mins, then fill with the nut butter mixture and freeze for another 20 mins.
  3. re-heat the ⅓rd remaining chocolate and spread over the set nut butter filling.
  4. freeze until set, then pop the Easter eggs out of the moulds and store in an airtight container.
See post for suggestions and substitutions.

The Belgian Chocolate I used is of superior quality, but it does come in a big pack. Montezuma's 100% Absolute Black is a good alternative (U.S. link HERE).

These pretty things will remain solid at room temperature, but I prefer them refrigerated.

The best way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. They are inexpensive and take up very little space. Click HERE for the ones I use. For U.S. option click HERE.
Serving: 1 egg Calories: 71 Fat: 6g Net Carbs: 0.6g Protein: 2g
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