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Chocolate Covered Almond Eggs

By Tia Ohm

These tasty little treats are a great addition to Easter. Filled with almonds and coconut oil, they provide biotin, vitamin E, and fatty acids to name a few. Roll your sleeves up cause it may get a bit messy, but let me tell you, it’s worth it.

What You’ll Need

for the chocolate shell:

  • 3/4 cup organic dark chocolate, chopped (if using a bar of chocolate)
  • 2 T coconut oil
  • coconut flakes (optional)

for the Almond Filling:

  • 1 cup organic almond butter, raw or roasted
  • 1 tsp raw sugar
  • 2 T coconut oil
  • 1 T raw milk

What to Do:

  1. Combine the ingredients of the almond filling in a bowl and mix well until coconut oil is well incorporated into the almond butter. Let set in refrigerator for about 10 minutes.
  2. Shape the mixture into mini eggs and place on a tray to freeze for an hour. This should make about 20 eggs.
  3. While the eggs are almost done freezing, prepare a double boil. Bring a medium size pot filled half way with water to a boil. Place the chocolate and coconut oil in a smaller pot and place in the larger pot. Stir continuously until smooth.
  4. Remove almond eggs from freezer. Using a fork or long skewers, stab the almond eggs and dip into the melted chocolate, covering completely. Repeat with all the eggs and top with coconut flakes (optional).  Place back on tray and freeze for about 20 minutes or until hardened.
  5. Cut off excess chocolate and store in the fridge.