Hear me out, yes dark chocolate peanut butter cups are great, but dark chocolate sunflower butter eggs take dessert to the next level. Not too sweet, these festive eggs are rich in chocolate flavor and the sunflower butter brings an extra creaminess and slight saltiness. These take just about an hour to make and are the perfect gluten-free dairy-free dessert to add to your Easter menu!
Can I use any candy mold shape?
Yes! I used these Mini Easter Egg Molds from Amazon, but any mold will work. Keep in mind, depending on the size and shape of the mold, the number of servings may vary.
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Can I use any dairy-free dark chocolate?
Absolutely! My favorite chocolate to use is Trader Joe’s chocolate because its cheap and I like the level of cacao. However, please feel free to use your favorite dairy-free dark chocolate in this recipe.
Can I use any gluten-free flour?
This recipe has only been tested with Bob Red Mill’s 1:1 Gluten-Free Baking Flour, however, because such a little amount of flour is used, any flour should work!
- 1 Large Bowl
- 1 Medium Microwave-Safe Bowl
- 2 Mixing Utensils Whisk, large fork, wooden spoon, all work!
- Microwave Double boiler on stove top can work too
- 1 Plastic Bag or Piping Bag
- 1 small spoon
- 1 baking shee, large cutting board, or any flat surface. Make sure it fits in the fridge
- 3 Egg Molds
- Add 1¼ cup dark chocolate chips (set remaining ¼ cup aside) and coconut oil to microwave safe bowl. Melt in microwave for approximately 2 minutes, make sure to stir every 30 seconds. Add remaining ¼ cup dark chocolate chips to melted chocolate, mix until smooth, and set aside.
- In the second medium bowl, combine sunflower butter, powdered sugar, gluten-free flour. Mix until, the ingredients resemble a sticky cookie dough. (Feel free to add additional sugar if you want a sweeter filling)
- Add sunflower butter mixture to piping bag (or plastic bag) and set aside. Wait to cut off the end until molds are filled with chocolate.
- Place molds on flat surface (baking sheet, or cutting board). Grab one mold and add approximately ½-¾ teaspoon of chocolate to each egg. Grab the corners of the mold and tilt downwards and let the chocolate drip to the edge. Then tilt to the left and let the chocolate drip to the end. Repeat this motion and tilt downwards in the opposite direction, and then towards the right. Use a small spoon and spread the chocolate to fill in any gaps. Repeat with remaining molds.
- Place flat surface with he chocolate filled molds in refrigerator for 5 minutes to let the chocolate set.
- Remove molds from fridge. Cut the end off the piping bag. Fill each mold with ½-¾ teaspoon of sunflower butter mixture. Make sure not to over fill!
- Cover each mold with melted chocolate. Aggressively slam flat surface onto counter top to release air bubbles.
- Place in fridge and allow to set for 25 minutes.
- Remove eggs from molds and enjoy!
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