Almond Butter Fudgy Chocolate Eggs

Fudgy almond butter filled chocolate eggs with little crunchy pieces of raw almond throughout. Truly sensational!

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My copycat though altogether more exciting and nourishing version of a Reese’s Peanut Butter cup! I’m officially in Easter mode…all things chocolate or in my case raw cacao. I made these for myself as a keto fat bomb, no sugar or sweetener though they work incredible well with both powdered stevia to keep them low carb and keto or raw honey for a refined sugar free treat; and also for the more average standard chocolate loving palate!

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The almond butter filling is incredible. Made of course with my favourite Meridian Almond Butter, you could of course use peanut butter or cashew butter or even sunflower seed butter to make them nut free. To go with each option I’d mix in the appropriate nut/legume in the case of peanuts and of course crunchy sunflower seeds for the nut free option!

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They’re incredibly easy to whip up; all you need is some silicon egg moulds (same ones as I used for those cream eggs…link in the recipe) and a little patience to let them firm up. The final texture is incredible. Fudgy, smooth, creamy, crisp dark chocolate and little nuggets of nut throughout. Seriously who needs store bought chocolate and treats when you can make your own?!

Almond Eggs (4) Coating the eggs twice is key to a nice medium thickness shell; you want to make sure that filling is hugged tight without any peeping through. It means you can leave them out at room temperature for a while if you prefer an even softer filling; though I must say I do love them straight from the fridge.

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To keep them 100% dairy free you can use all coconut oil as opposed to using clarified butter for both texture and flavour I like the combination of both.

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I kind of threw together these on a whim; I only had one free morning this week to do any cooking or recipe testing and was lucky enough for them to turn out perfectly first time around. I have one left…and no I didn’t share! Morning keto fat bomb pre workout turned Easter treat…all in one, a great way to start the day!

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Of course these are not exclusively for Easter! Make or mould them in to whatever shape you please, thought I’m thinking almond butter eggs all year round wouldn’t be a bad idea!

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What’s your favourite Easter egg filling? Caramel, Twix, Mars, Cream Egg? I have to say these steal my heart!

Almond Butter “Fudge” Chocolate Eggs

by Michelle Hunt

Prep Time: 10 minutes + 2 hours chilling

Keywords: raw dessert snack gluten-free grain free low-carb paleo soy-free sugar-free vegetarian almond butter cacao paste

Ingredients (6 large eggs)

  • 1/2 cup (120g) all natural almond butter
  • 2 tbsp (28g) clarified butter (replace with coconut oil for vegan friendly version in addition to coconut oil below)
  • 1 tbsp (14g) coconut oil
  • 1/3 cup (40g) raw almonds roughly ground
  • Pinch of Himlayan Rock Salt
  • Optional…1-2 tbsp powder stevia or 1 tbsp (20g) raw honey

For the Chocolate

  • 1/2 cup (110g) raw cacao paste
  • 1 tbsp (14g) coconut oil
  • 1/2 tsp vanilla extract
  • Optional…1-2 tbsp powder stevia or 1 tbsp (20g) raw honey


Melt clarified butter and coconut oil; mix together all filling ingredients and spoon in to your silicon egg mold. Place in the fridge overnight or freezer for 1 hour to firm up. If firming up in the freezer place in the freezer for 10 minutes before coating in chocolate. This method works best in terms of creating a glossy smooth chocolate coating.

Melt cacao paste in the microwave in 30 second intervals stirring in between along with coconut oil or in a bain marie (this will take longer). Whisk with all other ingredients.

Dunk each nut butter egg in to the chocolate one at a time using a large spoon, gently pick up with a fork to shake off excess. Place on a baking tray covered with baking parchment. Place in the freezer for 5 minutes, remove and repeat with each egg to double coat. Drizzle with chocolate to make them look pretty!

Allow to firm up at room temperature or place in the fridge for 30 minutes. Store in the fridge for up to two weeks or freezer for up to one month in seal tight container!

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