What’s Inside: This easy Chocolate Easter Eggs recipe not only tastes good, but it’s good for you! Featuring my toasted coconut butter, rich chocolate, and toasted coconut flakes, these Easter treats are nut-free, Paleo, and allergen-friendly! I also have an AIP option.
Homemade Chocolate Easter Eggs (No Peanut Butter!)
Here comes Peter Cottontail! And this year he’s bringing these delicious homemade Chocolate Easter Eggs with Toasted Coconut Butter to our house. YUM!
Everyone loves those famous egg-shaped peanut butter cups, so I knew I had to figure out a way to make an alternative that was Paleo and allergen-free (aka no peanuts!). And, ala Homemade easter candy style. Then, boom, it hit me — toasted coconut butter would be perfect. I’m so excited to share this Chocolate Easter Eggs recipe with all of you just in time for Easter!
Featuring easily one of my all-time favorite recipes — toasted coconut butter — along with coconut flour, maple syrup, perfectly set chocolate, and toasted coconut flakes, this is a sweet treat the entire family will love any time of year, but especially in the spring!
Coconut Flour — This gluten-free flour option complements the toasted coconut butter, but you could use almond flour, if preferred.
Toasted Coconut Butter — This is the secret ingredient for my Chocolate Easter Eggs! Forget peanut butter filling; this allergen-friendly alternative will be your new favorite “no-nut” butter!
Maple Syrup — Opt for pure maple syrup, when possible, for the nutritional benefits and because it’s a natural, whole sugar.
Baking Chocolate Chips — I used HU gems, but you could also use chopped dark chocolate. Opt for high-quality and low-sugar, it makes a difference, especially for achieving that snap after it has set! *For AIP (non-chocolate option), use 1/4 cup carob powder for AIP mixed in 1 Tbsp melted coconut oil.
Toasted Coconut Shavings — As a garnish! Flakey sea salt and a chocolate drizzle would also be divine.
Make the Coconut Filling — Add coconut flour, toasted coconut butter, and maple syrup to a food processor. Pulse until crumbly, and then check the mixture with a tablespoon or with your hands to make sure it can form a ball. Check out my tips below if it’s not quite the right consistency.
Prep Your Pan — Line a baking sheet, plate, or platter with parchment paper to keep chocolate Easter eggs from sticking. Make sure it fits in your fridge first!
Mold the Easter Eggs — Scoop a tablespoon of the coconut filling mixture, and pack the mixture tightly into the spoon so it takes the shape of an egg using your hand. Slide the Easter egg filling out onto a parchment lined tray or plate. Continue to create eggs using what’s left of the mixture.
Set the Egg Filling and Prepare Chocolate Coating — Add the tray with egg-shaped filling molds to the freezer for 10 minutes or more to set. Meanwhile, melt chocolate chips or chopped chocolate in a microwave safe bowl in 30 second intervals, stirring well in between to prevent burning.
Coat Eggs in Chocolate — Using a fork and spoon, drop an egg into the bowl of melted chocolate to fully coat the eggs. Use the fork to pick up the egg flat side down, and shake off the excess chocolate. Place chocolate-covered eggs back onto the lined sheet and optionally sprinkle toasted coconut shavings over top. Add back to the freezer for at least 10 more minutes for the chocolate to set.
Serve — Once the chocolate Easter eggs have set, dig in! Store in an airtight container in the refrigerator until ready to serve.
Tips for Success
If it’s too dry, add more toasted coconut butter.
If it needs more “stick”, add a little more maple syrup.
If it’s too wet, add a little more coconut flour!
Garnish the coated Chocolate Easter Eggs with a sprinkle of flakey sea salt before placing in the freezer to set. This amps up the chocolate flavor!
Dust with freeze-dried raspberries. Just pulse in a clean food processor until powdery, then dust over chocolate eggs before placing in the freezer to set.
Drizzle with melted toasted coconut butter and more chocolate (or white chocolate!)
Storage and Freezing Instructions
Store in an airtight container in the fridge until ready to eat or serve. These must be kept cold!
Freeze Chocolate Easter Eggs in an airtight-freezer-safe container or plastic bag (once set) for up to 6 months. Allow to thaw at room temp. or in the fridge overnight before serving.
More Easter Recipes To Try
If you enjoyed these Nut-Free Chocolate Easter Eggs, then you’ll love these other Easter recipes that are perfect for your holiday table:
This easy Chocolate Easter Eggs recipe features my toasted coconut butter, rich chocolate, and toasted coconut flakes. These Easter treats are nut-free, Paleo, and allergen-friendly! (with AIP-options)
Add coconut flour, toasted coconut butter, and maple syrup to a food processor and pulse until crumbles form. Check the mixture with a tablespoon or with your hands to make sure it’ll form into a ball*.
Line a plate or platter with parchment paper (whichever you choose should be able to fit into your freezer).
Using a tablespoon, scoop the mixture against the side of the food processor so it’s flattened and using your hand, pack the mixture tightly into the spoon so it takes the shape of the spoon (egg-shaped). Slide the “egg” out onto a parchment lined tray or plate. Continue to create eggs using the whole mixture.
Add the tray to the freezer for at least 10 minutes to set. Meanwhile, melt chocolate chips or chopped chocolate in a microwave safe bowl in 30 second intervals in the microwave, stirring well in between.
Using a fork and spoon, drop an egg into the bowl of melted chocolate and fully coat the eggs. Use the fork to pick up the egg (flat side down) and shake off the excess chocolate. Place chocolate-covered eggs back onto the lined sheet and optionally sprinkle toasted coconut shavings over top. Add back to the freezer for at least 10 more minutes and enjoy! Store in an airtight container in the refrigerator until ready to serve.
Texture Tips for Filling:
If it’s too dry, add more coconut butter
If it needs more “stick”, add a little more maple syrup.
If it’s too wet, add a little more flour.
*AIP Notes:In place of chocolate, mix 1/4 cup carob powder mixed in 1 Tbsp melted coconut oil.
join the conversation
love these as an allergy free option! holy yum
Thanks. Saved this in my Easter special recipes. Something unique and looks delicious.
YAY! So happy to hear it.
My family loves coconut and these are perfect for a year round treat.
I had no idea there was even such thing as toasted coconut butter! My kids will love these, and will love to share them at school with friends!
You had me at “toasted coconut butter”! I can’t wait to make these next Easter!!
Hi Alison! Easter is over but I still made these. I did the AIP version and they are sooo yummy!
1 thing though, I melted carob bars instead. I tried mixing 1/4 cup carob powder with 1 tbsp coconut oil and heat it up but I couldn’t get the molten consistency of melted chocolate cos it was too dry. Did I get this part correct?
Hoping I could try it using carob powder again instead of carob bars 🙂 These are absolutely awesome!
I’m so glad you liked them and thanks for letting me know about the carob. If it was too dry, did adding more melted oil help? Was the oil solid at all?
Thanks a lot for this very awesome egg recipe! the fam really loves it!
My girls loved these. I replaced the chocolate with non-dairy chips because 1 has a lactose allergy and they were still amazing!
I’m so glad to hear it, Kristina!
My girls loved these! I used non-dairy chocolate chips because one has a lactose allergy and they were still awesome!
WOW! These tasted absolutely amazing! Love toasted coconut and chocolate so much!!!
Yay! I’m so happy you enjoyed.
These Easter Eggs look so healthy and tasty also, yum! The coconut is to die for. Am going to give them a go on the weekend, thanks!
These were such a big hit here! I made them for Easter and my family loved them! Definitely making these for Easter again!