My favorite part of Easter has always been the peanut butter eggs and the Life Savers Gummy Bunny & Eggs (better than regular Life Saver Gummies!).
If you miss having Peanut Butter Eggs at Easter because of food allergies, then you are in for a treat!
These Chocolate-Dipped Sunbutter Eggs are perfect for Easter and a family favorite. Enjoy!
Chocolate-Dipped Sunbutter Easter Eggs
Makes 12 eggs
Free of: gluten, dairy, soy, peanuts, tree nuts, eggs, corn, vegan
- 1/2 cup sunflower seed butter (or other nut/seed butter of choice)
- 1/3 cup – 1/2 cup home-made powdered sugar *
- 1/2 teaspoon vanilla
- 1/2 cup allergy-friendly chocolate chips or chopped chocolate bar
- 2 teaspoons coconut oil
- In a medium mixing bowl, use a hand mixer to blend together the sunflower seed butter, the home-made powdered sugar, and the vanilla. Blend together until a stiff dough forms. The amount of powdered sugar needed for this depends on how thick or thin the nut butter is. You may have to experiment a little with the amount, starting with less and adding more as needed.
- Pinch off about 1 Tablespoon dough and roll into an egg shape. Set aside on a wax-paper or parchment lined cookie sheet.
- In a small microwaveable bowl, heat the chocolate chips and coconut oil in 30 second intervals, stirring after each 30-second segment, until the chocolate is melted (about 1-1/2 to 2 minutes).
- Dip the Sunbutter eggs in the melted chocolate and return to the waxed paper-lined cookie sheet. Place in the fridge or freezer until the chocolate is set. Decorate to your heart’s content and enjoy!
* Homemade Powdered sugar:
You can use any granulated sweetener, such as coconut sugar, raw cane sugar, or Truvia. Place sweetener of choice in a small blender or food processor. Using a flat grinding blade, process the sugar until it is a fine powder. Voila! Homemade powdered sugar.
Try replacing some of the powdered sugar in the mix with cocoa powder to make Double Chocolate Sunbutter Eggs!