Make some homemade allergy friendly Easter candy that is peanut free, gluten free, and dairy free with these delicious Chocolate SunButter Eggs! They are soy free and vegan too
Chocolate SunButter Eggs, yum!!!
One of my favorite parts about Easter has always been the Reese’s peanut butter eggs and the Life Savers Gummy Bunny & Eggs. But all that store-bought candy typically contain so many problematic foods for us (like dairy and soy). Plus, if you have peanut allergies, you’d have to avoid much of the Easter candy out there anyway!
If you miss having Peanut Butter Eggs at Easter because of food allergies, then you are in for a treat. These Chocolate Sunbutter Eggs are perfect for Easter and they are a family favorite in our house. We’ve been making these for several years now, and everyone loves them, even my husband who doesn’t have food allergies.
You can play around with this recipe a bit by replacing some of the powdered sugar in the mix with cocoa powder to make Double Chocolate Sunbutter Eggs. I’ve made them this way before, and if the SunButter “dough” is a bit dry with the cocoa powder, just mix in a little bit of coconut oil.
I used regular powdered sugar in this recipe, but if you want to make your own homemade powdered sugar, you can use any granulated sweetener (like 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!
Chocolate Sunbutter Easter Eggs (Gluten Free and Vegan)
- 1/2 cup sunflower seed butter or other nut/seed butter of choice
- 1/3 cup powdered sugar or homemade powdered sugar*
- 1/2 teaspoon vanilla
- 1/2 cup allergy friendly chocolate chips we use Enjoy Life brand
- 1 teaspoon palm oil *if replacing palm oil with coconut oil, you’ll need to store the eggs in the fridge since they will melt easier
- 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 palm 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!
- You can store these at room temperature in an airtight container for 3 days, if you store these in the fridge, they can last up to 5 days.
I recently updated the photos in this post, here are a few of the old photos:
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and healthy living blogger based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist