Chocolate Sunflower Butter Eggs are the perfect Easter treat. One of my favourite Easter treats is peanut butter eggs. I love peanut butter, but so many people are allergic so I decided to create a nut-free version using Sunflower seed butter. To make my chocolate eggs even better, I added puffed quinoa to add crunch to the creamy sunflower butter filling. And of course, they are coated in chocolate!
In the media!
I made this recipe and more healthy Easter treats last year on Breakfast Television.
Chocolate Sunflower Butter Eggs Recipe
(nut-free, vegan, gluten-free)
Prep time: 20 minutes | Chill time: 30 minutes | Serving size: 30 chocolate sunflower butter eggs
1 cup sunflower seed butter
2 Tbsp maple syrup
¼ tsp salt
3 Tbsp coconut flour
½ cup puffed quinoa
3/4 cup dark chocolate chips
1/2 Tbsp coconut oil
Mix together the Sunflower seed butter, maple syrup and salt in a bowl. If the mixture looks really wet, add coconut flour 1 Tbsp at a time until the mixture is firm enough to roll into balls. Gently stir in puffed quinoa.
Shape into eggs (or roll into balls if you are feeling lazy) and place on a baking sheet. Place in the freezer for 20 minutes to set. The size of the eggs is up to you, I made 30 bite-sized eggs.
In a small pot, melt chocolate chips and coconut oil over low heat. Remove from heat as soon as half of the chocolate chips are melted and keep stirring until they all melt.
Dip the eggs in the chocolate and place on the baking sheet to set. Drizzle any leftover chocolate over the eggs to create a pattern.
Place in the freezer for 10 minutes to set the chocolate and enjoy the Easter eggs cold straight from the freezer.