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Vegan and Gluten-Free Almond Butter Eggs

Sharon Muse

So...we are on a bit of a chocolate and nut butter kick these past few weeks, but the combination is amazing so we decided to take a shot at remaking an old favorite. Do you remember those delicious egg-shaped Reese's cups? As kids, we would look forward to them every year in our Easter baskets. Why did they taste so much better in an egg shape? While we love them still, we wanted to create a delicious version but one without so much processed sugar, preservatives, and ingredients that our body does not recognize.

We also slightly amped up the nutritional value by using almond butter instead of peanut butter. While both peanut butter and almond butter have similar nutritional value, almond butter does come out on top in a few areas. Almond butter has almost twice the amount of fiber per serving, nearly three times as much Vitamin-E and about twenty-five percent more monounsaturated fat as peanut butter. Remember, monounsaturated fat is the good kind of fat, the heart-healthy kind. However, if you just can't live without your peanut butter, then, by all means, use that instead. The result will be delicious and you will still be able to pronounce and recognize every ingredient in this recipe!

We also added a date caramel paste to update these egg cups but again, if you are a traditionalist in this area, just leave that part off.

So...have some fun making these, it's not often we get to play with our food and get away with it, enjoy! 

 

Ingredients:

1 cup almond butter

1/2 cup coconut flour

1/4 cup maple syrup

Date Paste:

5 dates, pitted

1.5 T water

1/8 - 1/4 tsp. vanilla extract

Chocolate Coating:

1 cup dairy-free chocolate chips

2 tsp. coconut oil

Instructions:

1.) In a medium-size bowl, mix almond butter, coconut flour, and maple syrup together and set aside.

2.) If your dates are not soft and fresh, soak them in very hot water for 10-15 minutes and drain before using. Place the softened dates, water, and vanilla in a food processor and blend until it resembles a paste and set aside.

3.) Take a scoop of the almond butter mixture and form into egg shapes and press down in the center to leave a spot for the date/caramel paste. Spoon a little on top of the egg and repeat until you are finished with both. You should have about 15 or more egg shapes, depending on how big you make them. We suggest making them about as thick as traditional Reese's cup. place them on a tray and freeze for 20-30 minutes.

4.) In a medium-size microwave-safe bowl, melt the chocolate chips and coconut oil. You should do this in about 30-second increments and stir in between so the chocolate doesn't burn. While the chocolate is melted, dip your frozen egg shapes into the chocolate making sure all sides are covered. Allow to cool on a piece of was paper to harden or freeze to harden even more quickly. Store in the refrigerator, eat cold or bring them to room temperature - either way, they are delicious!