The Perfect Easter TreatIf you know me, you know I’m likely not dying eggs this Easter. Instead, I choose to celebrate with eggs of the chocolate variety. More specifically, chocolate covered sunflower seed butter cups.
A Back Pocket RecipeYou know those desserts that are simultaneously so simple and satisfying, you memorize and keep them in your back pocket for “those days” when you need chocolate? This is one of them. I promise I won’t judge if you make them for Valentine’s Day, a birthday party, or even to binge eat while watching a Riverdale marathon (even though I would never do such a thing). Anyway, we’re using cookie cutters to shape these bad boys; so if you’ve got a cookie cutter for it, you can make it happen!
4 Super Simple IngredientsHere’s all you will need to make these (I’ve linked some of the ingredients I used):
- powdered sugar – this helps to thicken (and sweeten) the sunflower seed butter mixture
- sunflower seed butter – you can use whatever kind of nut or seed butter you like but for people with nut allergies this one is my absolute favorite.
- salt – for me, no sweet is complete without a salty component. That’s why we’re sprinkling on some flake salt to add some contrast in flavors.
- soy free chocolate – again, it’s up to you what kind of chocolate you use, but this one is a favorite soy free option! Why do they put soy in chocolate anyway? So unnecessary.
Allergen TagsClick on the Allergen Icons below to find more allergy friendly recipes like this one! This recipe does not contain the following allergens: Print
Chocolate Covered Easter Eggs
These chocolate covered easter eggs are the perfect gluten free vegan treat for the upcoming holiday or any late night chocolate cravings!
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 12 easter eggs 1x
- Category: Dessert
- Method: Raw
- Cuisine: American
- 2 cups powdered sugar
- 1 cup cashew butter (or sunflower butter or nut butter of your choice)
- 2 cups soy free chocolate chips
- a pinch of salt (optional, but highly recommended)
- In a medium sized bowl mix the powdered sugar and cashew butter until it forms a dense dough like consistency. Use a cookie cutter to shape the mixture into whatever shapes you like! Freeze on a parchment paper lined plate for 30 minutes.
- While the eggs are freezing, melt your chocolate in a double boiler on low heat. Dip the eggs into the chocolate using two forks to ensure they don’t fall apart in the chocolate. Freeze for another 5 minutes.
- Drizzle with remaining chocolate in whatever pattern you like and sprinkle with sea salt (optional).
Keywords: Chocolate Covered Easter Eggs