Vegan Almond Butter Easter Eggs
1 cup smooth almond butter
1/2 cup coconut flour
1 tablespoon maple syrup
1/2 teaspoon vanilla extract
Pinch sea salt
1 cup vegan chocolate chips
1 teaspoon coconut oil
- Mix together the almond butter, coconut flour, maple syrup, vanilla, and sea salt in a bowl. Scoop out walnut sized, or a little smaller scoops of mixture and roll into balls. Form into egg shapes and flatten slightly. Place on a plate. You should have enough for about 12 eggs. Refrigerate for about an hour.
- Melt the chocolate chips and coconut oil in a glass or ceramic bowl in the microwave oven or in a small saucepan over low heat, stirring until smooth and completely melted.
- Using a cake tester or toothpick, spear an egg and dip into the melted chocolate to coat it completely. Allow the excess to drip off or gently scrape off some of the excess with a spoon. Lay on a wax paper or parchment covered pan. Smooth over the dimple left in the chocolate from the toothpick. Repeat with all the eggs. Refrigerate until chocolate is hard. If you don’t eat them all, keep them refrigerated.