Nut Butter Filled Chocolate Eggs | soy-free; dairy-free; no artificial colors
Print

Nut-Butter Filled Chocolate Eggs {naturally colored}

Course Dessert
Prep Time 5 minutes
Cook Time 5 minutes
Freezer Time 1 hour
Total Time 1 hour 10 minutes
Author Kendra Benson

Ingredients

  • High-Quality White Chocolate or ChocZero (for Keto)
  • Plain Nut Butter of your choice
  • Honey or powdered zero-cal sweetener (for Keto)
  • Salt
  • Natural Food Colors like Color Kitchens
  • Candy Molds eggs, or any shape of your choice
  • Clean, Unused Paint Brushes preferably wide and flat

Instructions

White Chocolate Eggs

  • If you're using this egg mold, use approximately 2/3 cup (80g) of white chocolate per color. In 30 second intervals, melt the chocolate in the microwave on High, stirring after each until the chocolate is completely smooth. This will take 3-4 cycles. Add a little bit of the natural food coloring to each bowl and stir until the color is completely incorporated. Add more color until you get the shade you want. For these shades, I used about 1/4-1/3 of each Color Kitchens pouch.
  • Scoop up some of the colored white chocolate with your clean paintbrush and "paint" the insides of the egg mold cups. Keep it thick so the shells don't break easily when you remove them from the mold later. After you've painted them all, hold the mold up to a light source and see if you have any thin areas. If so, repaint them to make them thicker.
  • Once the shells are dry and hardened, pipe in your nut butter filling (see below for my preferred recipe). If you wind up with points sticking up out of the nut butter, gently pat them down with a damp fingertip. Cover the filled eggs with more colored white chocolate and gently spread to the very edge, sealing in the nut butter. Tap the mold on the table gently to smooth the backs. Cool in the freezer until hardened, this will make them much easier to pop out of the mold.

Sweetened Nut Butter

  • You can sweeten your nut butter to your liking but this is my preferred ratio:
    • 2/3 cup Nut Butter (plain, smooth, no added ingredients - if you make your own, that's even better - should be kind of runny)
    • 2-4 Tbsp Honey (4 is pretty sweet, start with 2 and work up from there if you think it needs it)
    •1/8 tsp Salt
  • Stir everything together until you have a thickened nut butter. The honey will cause the runny nut butter to seize up a little (just like adding water to chocolate). This makes it much easier to pipe into the molds, as well as keeping it from oozing out once you bite into the chocolates.
  • Transfer the nut butter to a piping bag (I like to fit mine with a large open tip for easier and ore accurate piping but it's not necessary). Cut off the tip and pipe into your prepared molds/shells.

Notes

  • White chocolate is rarely pure paleo (most contain dairy). If you can't eat dairy, stick to the semi-sweet chocolate from Enjoy Life.