Chocolate Almond Butter Easter Eggs
Chocolate Almond Butter Easter Eggs is a gluten free hor d'oeuvre. This recipe makes 28 servings with 154 calories, 2g of protein, and 11g of fat each. For 49 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 1277 people have made this recipe and would make it again. It is perfect for Easter. This recipe from She Wears Many Hats requires almond butter, butter, vanillan extract, and white chocolate. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 20%, this dish is rather bad. Chocolate Almond Butter Easter Eggs, Chocolate Covered Peanut Butter Easter Eggs, and Sugar Free Chocolate Peanut Butter Easter Eggs {Dairy Free} are very similar to this recipe.
Servings: 28
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
