1teaspoonpalm 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.
* 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.