Paleo Chocolate Easter Eggs

Paleo Easter Eggs


Paleo - Vegan - Dairy Free - Gluten Free - Grain Free - Egg Free

Although my love of chocolate never seems to fade, but come Easter time all alarm bells go off and I seriously need blinders when I am grocery shopping. Although I can't stomach a Cadbury creme egg or Reese's egg anymore, I definitely felt the need to make a healthier version for myself! 

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I have to hand it to all of the chocolatiers out there. Making eggs that are perfectly symmetrical and free of cracks​ or imperfections is next to impossible. But I am pretty happy with the results, flavour wise that is! 

I made three different kinds of filling for my eggs, a "nutella" filling (roasted hazelnuts, super dark chocolate and coconut oil​) a toasted coconut filling (coconut, coconut manna and honey) and a mixed nut butter filling (almond butter, sunbutter, coconut oil and honey).  Each one is equally delicious and all of them are gluten free, grain free, paleo and vegan. You don't need an egg mould to make them but they do end up with a shiny exterior and more of a shell, like an egg. Final word, these little guys may not be pretty, but they were a lot of fun to make and really hit the spot this Easter weekend. Enjoy!

The Recipe

Makes 10-15 Eggs

"Reese's" Egg

  • 1/4 cup almond butter
  • 1/4 cup sunbutter
  • 1 tbs coconut oil
  • 1 tbs vanilla
  • pinch of himalayan salt
  • 1 tbs honey

"Nutella" Egg

  • 1/2 cup hazelnuts, toasted and skinned
  • 50-75 g extra dark chocolate (70-85%), melted
  • 2 tbs coconut oil
  • 1 tbs cocoa powder
  • pinch of himalayan salt

Coconut Egg

  • 1/2 cup coconut manna
  • 1/4 cup + 1 tbs honey
  • 1/2 tsp himalayan salt
  • 1/3 cup shredded unsulphured coconut 
  • 1 tsp vanilla or 1/2 vanilla bean, scraped

Method

First off, prepare yourself by having a few dark chocolate bars on hand. I found it easier to keep a bowl of melted chocolate on hand for this recipe. (Theo, a company out of Seattle is my favourite!)

To make the "Reese's" egg, blend nut butters, honey, salt and softened coconut oil in a bowl until combined. Roll into a ball and transfer to cling wrap or tupperware​. Store in fridge for 2-3 hours or until firm enough to handle easily. 

While the dough is chilling, prepare your chocolate by melting it in a bowl, placed over a pot of water. (Bain Marie style) Once melted, fill your egg mould ​with 1/2 tbs of chocolate, ensuring there is enough to cover the sides of the mould and deeply fill the bottom. Fingers are fine for this. Place in freezer until set and pop out with little effort.

​When the dough is chilled and eggs are ready, roll nut butter mixture into little balls and place into egg cavities, ensuring that they are not over full. You can put them back in the freezer to chill, or be impatient like me and proceed to the next step.

Using a brush, or your fingers, add more chocolate to the outside of the egg. Attach two eggs together gently. Place on a tray and let sit in freezer until set. Enjoy!


To make the Coconut Eggs, place your honey and salt in a small saucepan on low-med heat. Cook for 10 minutes, or until the mixture coats the back of a cold spoon without running off the sides. 

While cooking, melt your coconut manna in the jar by placing it in a pan full of hot water. Once melted, add manna, coconut ​to a food processor or magic bullet. 

When the honey has cooked, add to coconut mixture and blend until combined. the mixture will be oily. If needed, add more coconut. Roll into ball and transfer to fridge. Let set until firm enough to roll.

While the dough is chilling, prepare your chocolate by melting it in a bowl, placed over a pot of water. (Bain Marie style) Once melted, fill your egg mould ​with 1/2 tbs of chocolate, ensuring there is enough to cover the sides of the mould and deeply fill the bottom. Fingers are fine for this. Place in freezer until chocolate is set and can pop out of the mould with little effort.​

Repeat steps used for "Reese's" egg to fill and seal the eggs together. Chill in freezer. Enjoy! ​


​To make "Nutella" Eggs, prepare chocolate egg shells as directed above.

While the eggs are setting, combine hazelnuts and coconut oil in a food processor fitted with an "s" blade. Grind until butter forms. Add in melted dark chocolate, salt and cocoa powder until mixture is smooth.

Transfer small spoonfuls of "nutella" to each egg cavity. Allow to set in freezer, about 5-10 minutes

Attach eggs together using above method. Allow to set in freezer. Enjoy!​


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