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Chocolate Covered Almond Butter Eggs (Vegan+GF)

Need the perfect Easter treat hold the long list of ingredients? Try this spin on the favorite Reese's PB eggs using AB instead! (V+GF)
Prep Time 30 minutes
chilling time 1 hour
Total Time 1 hour 30 minutes
Servings 12 eggs


  • 1/2 cup raw almond butter
  • 1/4 cup maple syrup
  • 2/3 cup almond flour
  • 2 teaspoons arrowroot starch or cornstarch
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt
  • 2 teaspoons coconut oil
  • 2/3 cup about 120g dairy free semi-sweet dark chocolate, roughly chopped
  • slivered almonds for topping optional


  1. Combine almond butter, vanilla, and salt and mix until smooth. Add in the almond flour, arrowroot, and syrup and gently fold in until it all starts to form a dough-like mixture.
  2. Divide the dough into balls (about 1 tablespoon each) and shape into eggs or use a candy egg mold like like this one" class="instruction-link" target="_blank">this one. Also, if the dough seems a bit sticky to work with then chill it for about 30 minutes. Place on parchment covered baking sheet or plate. Refrigerate for 1 hour or freeze for at least 30 minutes.
  3. After cooling the eggs, melt chocolate and oil in a double boiler over low heat. Dip each egg into chocolate and turn to coat all sides before placing it back on the tray. If desired top with slivered almonds. Repeat with all eggs. Allow Chocolate to cool completely then use a thin spatula to loosen from pan. Store in an airtight container. (P.S. these are so good chilled!)