Outdoor group training
Outdoor group training

Recipe of the Month – mini chocolate almond butter Easter eggs


Mini Chocolate Almond Butter Easter Eggs

This being the month of Easter (or in other words the month when people justify eating a ton of chocolate in 48hours) I thought it would be appropriate to provide you with a healthy alternative to all those commercial Easter Eggs spilling out of the aisles in Coles & Woolworths!! They are delicious, go on give them a go and satisfy your sweet tooth this Easter the healthy way!!

Mini Chocolate Almond Butter Easter Eggs (1)


Serves: Makes approx. 6 eggs


  • Scrumptious Almond filling
  • 1⁄3 cup almond butter
  • 1 Tbs. coconut oil
  • 4 drops liquid stevia (or a scant 1⁄8 tsp. powdered stevia)
  • 1⁄4 tsp. vanilla

For the chocolate coating:

  • 2 rounded Tbs. coconut oil
  • 21⁄2 Tbs. raw cacao powder (or cocoa powder)
  • 12 drops liquid *stevia (or 1⁄4-1/2 tsp. powdered stevia)

*NB – The amount of stevia you use is up to you and your sweet tooth preference! Add a little bit more if your treat mantra is the “sweeter the better”.


  1. If your almond butter is more solid than liquid, let it sit at room temperature for a while to soften. Then, place all of the filling ingredients together in a bowl and whisk until completely combined.
  2. Place the bowl in the fridge or freezer to allow it to harden a bit. Once the almond butter is ready to be handled (don’t let it go too long or it will become solid), pull it from the fridge and start forming small egg-shaped ovals. Place them on baking paper so they don’t stick. You may have to put them in the freezer to harden them up a bit more and really get them into the right shape. When you’re done, place them back into the freezer while you make the chocolate coating.
  3. To make the chocolate coating, melt the coconut oil (on the hob on a low heat) and then place all of the ingredients together in a bowl. Whisk until everything is completely combined and it looks like chocolate sauce.
  4. Once the eggs have hardened, remove them one at a time from the freezer. Place the almond butter eggs on a skewer or a fork and roll them around in the sauce. Because the eggs are so cold, the chocolate sauce hardens almost instantly on the eggs. Try two coatings on each egg to get the chocolate nice and thick.
  5. Be sure to place the eggs back into the freezer after applying the chocolate coating.
  6. When you’re ready to eat, pull the Chocolate-Coated Almond Butter Eggs from the freezer.
  7. Enjoy!!

Maebh Moriarty, Fitness Keeper