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–+ servings

Dark Chocolate Sunflower Butter Eggs

Think dark chocolate peanut butter eggs but with sunflower butter. The sunflower butter is salty, extra creamy, and pairs perfectly with dark chocolate.
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Prep Time: 30 minutes
Chill: 30 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Dairy-Free, Dark Chocolate, Easter Eggs, Easter Recipes, Gluten-Free, Sunflower Butter
Servings: 30 Eggs
Calories: 75kcal
Author: alattaeats

Equipment

  • 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

Ingredients

Makes: 1.5inch round, 0.5inch height

Instructions

  • 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!

Nutrition

Serving: 3Eggs | Calories: 75kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 3mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
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