Nut Butter Stuffed Easter Eggs

Perhaps for you, like for us, Easter has kind of crept up on you. It happens to the best of us. Things move from their usual place and suddenly we can’t find them. Or remember them in this case. We’ve created these incredibly easy little Easter treats for you to wrap and hid for kiddies or to scatter around a beautiful lunch spread for guests to find midmeal.

Using good quality chocolate is key here – so we recommend either Honest or CocoAffair. And likewise, your favourite nut butter. If you’re not doing this then why not make your own and try our vegan Nutella?

Happy making and happy Easter! Whatever your beliefs, a day off is always a beautiful time to reconnect with yourself, reaffirm your needs in your mind and reset for a new season. And also for chocolate.

Nut Butter Stuffed Easter Eggs
Servings: 12
Author: Give a Fork
  • 1 cup Cashew Butter or any nut butter of choice
  • 1/4 cup Coconut Oil
  • 1/2 tsp Salt
  • 1 cups Icing Sugar
  • 2 cups Chopped 65% Dark Chocolate we used cocofair
  • 1 tbsp Coconut Oil
  1. In a double melt the chocolate, by whisking until smooth. Once the chocolate is completely melted whisk in the coconut oil. 

  2. Using a small spoon (teaspoon) spoon the melted chocolate into the egg moulds and rotate until you have a smooth, thin layer. Place the mould in the freezer to set.

  3. While the chocolate is setting, start your filling. In a medium sized bowl combine the nut butter, coconut oil and salt, whisk until fluffy, smooth and combined. You don't want any lumpy bits. Add the icing sugar to the bowl and mix until you have a rough dough. If you need more icing sugar, add a little at a time. It should be soft but not sticky.

  4. Your chocolate shell should've firmed up at this point. Remove from the freezer and working quickly, use a butter knife to add the filling, making sure to leave enough space at the top to top up with chocolate.

  5. Spoon a little extra chocolate into the mould and place back in the freezer for 10 minutes.

  6. Pop the eggs out of the mould, and trim with a paring knife if necessary.

  7. Enjoy!