Description
These Healthy Butterfinger Chocolate Easter Eggs are a delicious, guilt-free treat perfect for celebrating Easter or any occasion. Made with natural almond butter, crunchy cornflakes, and rich dark chocolate, these homemade eggs combine creamy, crunchy, and chocolatey flavors into a delightful and wholesome dessert.
Ingredients
Scale
Filling
- ½ cup natural almond butter (or peanut butter)
- 2 tablespoons coconut oil, melted
- ¼ cup maple syrup
- ½ teaspoon vanilla extract
- Pinch of sea salt
- 1¼ cups cornflakes, crushed into small pieces
Coating
- ¾ cup dark chocolate chips
- 1 tablespoon coconut oil
Instructions
- Make the Filling: In a bowl, whisk together almond butter, melted coconut oil, maple syrup, vanilla extract, and a pinch of sea salt until smooth. Stir in the crushed cornflakes until they are evenly coated and the mixture forms a moldable dough.
- Shape the Eggs: Scoop out 1–2 tablespoons of the mixture and shape each into small egg shapes using your hands. Place the shaped eggs on a parchment-lined baking sheet. Freeze for 20–30 minutes until they are firm and hold their shape.
- Melt the Chocolate: Using a microwave-safe bowl or a double boiler, gently melt the dark chocolate chips with 1 tablespoon of coconut oil, stirring until the mixture is smooth and glossy. Let the chocolate cool slightly but keep it fluid for dipping.
- Dip the Eggs: Remove the eggs from the freezer. Using a fork, dip each egg into the melted chocolate, allowing the excess chocolate to drip off before placing them back on the parchment-lined baking sheet. Optionally, sprinkle crushed cornflakes or a pinch of sea salt on top while the chocolate is still wet for added texture and flavor.
- Chill to Set: Place the dipped eggs in the refrigerator or freezer for 10–15 minutes until the chocolate coating is firm. Once set, serve immediately or store them in an airtight container in the fridge or freezer for later enjoyment.
Notes
- Use natural almond or peanut butter without added sugars for the healthiest option.
- Make sure the cornflakes are crushed to small pieces for better texture and binding.
- If you prefer a sweeter chocolate shell, you can use semi-sweet chocolate chips instead of dark chocolate.
- Store the finished eggs in the refrigerator to keep the chocolate firm and prevent melting.
- These eggs can be made vegan by ensuring the chocolate chips are dairy-free.
