Chocolate Almond Butter Easter Eggs
Chocolate Almond Butter Easter Eggs is a gluten free hor d'oeuvre. This recipe serves 28. One portion of this dish contains around 2g of protein, 11g of fat, and a total of 154 calories. For 49 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. It is brought to you by She Wears Many Hats. From preparation to the plate, this recipe takes around 1 hour. It is perfect for Easter. 127 people were impressed by this recipe. If you have almond butter, semi-sweet chocolate, white chocolate, and a few other ingredients on hand, you can make it. Overall, this recipe earns a rather bad spoonacular score of 18%. If you like this recipe, you might also like recipes such as Chocolate Almond Butter Easter Eggs, Chocolate Covered Peanut Butter Easter Eggs, and Sugar Free Chocolate Peanut Butter Easter Eggs {Dairy Free}.
Servings: 28
Preparation duration: 60 minutes
Ingredients:
1 cup almond butter
6 tablespoons butter, softened
1 1/2 cup powdered sugar
8 ounces semi-sweet chocolate for melting (chips or chopped)
2 teaspoons vanilla extract
melted white chocolate for decorating
Equipment:
hand mixer
baking sheet
Cooking instruction summary:
Using an electric mixer combine almond butter and butter until smooth.Continue to mix, gradually adding in powdered sugar and vanilla extract until fully incorporated.Using 1 tablespoonfuls, form egg-shaped balls and place on lined baking sheet. Cover and refrigerate for at least 20 minutes to allow to firm up.Melt chocolate according to package instructions.Dip almond butter easter eggs one at a time into melted chocolate, allowing excess to drip off. Place on waxed paper lined baking sheet. Allow chocolate to firm up. To quicken process, place in refrigerate.Optional: decorate with melted white chocolate.Store firm easter eggs in airtight containers in cool place or refrigerator until ready to serve.
Step by step:
1. Using an electric mixer combine almond butter and butter until smooth.Continue to mix, gradually adding in powdered sugar and vanilla extract until fully incorporated.Using 1 tablespoonfuls, form egg-shaped balls and place on lined baking sheet. Cover and refrigerate for at least 20 minutes to allow to firm up.Melt chocolate according to package instructions.Dip almond butter easter eggs one at a time into melted chocolate, allowing excess to drip off.
2. Place on waxed paper lined baking sheet. Allow chocolate to firm up. To quicken process, place in refrigerate.Optional: decorate with melted white chocolate.Store firm easter eggs in airtight containers in cool place or refrigerator until ready to serve.
Nutrition Information:
covered percent of daily need
