Saturday, April 7, 2012

Homemade Chocolate Covered Sunbutter Eggs

Happy Easter! Or as my mother always says, 
Happy Resurrection Sunday! :)

This was a last minute treat I made today. Yes, Easter is tomorrow. And, yes I know it is not really all about eggs, bunnies and candy. But, there is something about this time of year that has me dreaming about those famous peanut butter covered eggs, or even those super sweet Cadberry's. And yet it has been so many years since I have actually had one I still feel a little nostalgic about them. As a child, they were my favorite and everyone knew it. I bet many of you feel the same way. So I made these for us. Yes, us [like you and me]! I bet you may even have these five simple ingredients in your kitchen. Time to whip up some melt-in-your-mouth eggs together, don't ya think....:)
Yes, these sweet little eggs have only five ingredients, but they are some of the BEST ingredients ever. Definitely staples in my kitchen. I have been using raw local honey a lot this spring because it helps my sinuses and allergies so much. I swear by it. I have been making chocolate covered mints and peppermint pattie cookies and then I came up with this simple idea to make the beloved chocolate covered egg that we all love so much. If you are a strict vegan you can use agave or coconut nectar, but I would actually use just a bit less than the honey because it is a tad sweeter. And, the organic coconut oil is so good for your insides as well. It is antibacterial and helps heal the tissues in your digestive tract. Not to mention good for your hormones, skin, hair, and metabolism. I could go on and on. And you are gonna need some justification for these babies. Trust. Me.
Homemade Chocolate Covered Sunbutter Eggs Recipe
1/3 cup of raw local honey
1/3 cup of creamy sunflower seed butter (yes, you can use any seed or nut butter here)
1/3 cup of room temperature organic coconut oil
1 ts. of pure vanilla extract

Whip up the above ingredients and use a rubber spatula to spoon the mixture into a Wilton Icing Piping bag with a star or medium circle tip. You can use a zip lock bag here as well, but you want to be careful not to cut the tip too large. Then using your bag of creamy butter mixture you can form egg-like shapes on a parchment papered or non-stick baking sheet. You should be able to make 2 dozen eggs. 
Then put the tray into the freezer flat for 10-15 minutes until the eggs harden. They should be slightly frozen and you will be able to easily remove them from the tray to soak them in the melted chocolate next.

Melt 1 cup of chocolate chips [I use 1 cup of Enjoy Life's allergen-free chocolate chunks or chips]. You do this by pouring the chocolate into a glass bowl over a pot of bowling water. Just make sure your bowl of chocolate isn't touching the boiling water and once the chocolate is melted you can pull the bowl from the boiling water pot to make it safer while you are dunking in the eggs. You can also microwave for 30 second intervals until melted if you are looking for a quick fix. 
Then use a spoon to drop each butter egg into the melted chocolate and then use the spoon to pull it out and place it back onto the baking sheet to freeze once again. Cover all your eggs in chocolate and then put back in the freezer for 20-30 minutes. You can drizzle your last bits of melted chocolate over already covered eggs too. Then your eggs are ready to eat. You can keep them in the fridge or freezer so that they do not get too soft and melted. 
These are so fabulous and super easy. No baking required and seriously a great treat for Easter. You of course do not need to form eggs for every other day of the year. This treat is so easy and even kind fun to make "homemade candy" in your own kitchen. Plus you can guarantee it is gluten and dairy free, and not to mention healthy for you!

I hope you have a blessed and happy Easter.

Much love as always!


  1. Is there another oil you can sub with instead of coconut?? I'm allergic and never know what to sub with!!

  2. Is there another oil you can sub with instead of coconut?? I'm allergic and never know what to sub with!!

  3. kiwe- I have not tried it but I bet you could sub Spectrum Organic Palm Oil Shortening that it non-hydrogenated. It is a good vegan sub for butter and coconut oil in other recipes, so I would try it here as an experiment. here is a link...

    Thanks for the comment. Hope that helps!

  4. I just recently discovered your blog - what a treasure of great info & recipes! And I found this recipe just in time to try them out for Easter - my 3 boys LOVED them (as did I!) Especially for my son with multiple severe allergies, these were a fabulous treat. So thanks for the awesome recipe!

    1. Sarah- thanks for the comment! So glad to meet you in blog-world and hope to hear from you again. Glad you got to share a treat with your boys too :) So fun!