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Zero Carb Vegan Chocolate Easter Eggs

RatingDifficultyBeginner

These vegan and keto friendly chocolate eggs are the healthy alternative to enjoy this Easter.

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Zero Carb Vegan Chocolate Easter Eggs
Yields10 Servings
Prep Time1 hrCook Time5 minsTotal Time1 hr 5 mins
Nut Butter Filling:
 50 g Smooth Almond Butter
 10 g Sukrin 'Icing' Sugar (Sweetener)
 10 g Sukrin Syrup (Sugar-free)
 ½ tsp Vanilla Paste
 10 g Virgin Coconut Oil
 5 g Fine Coconut Flour
Chocolate Shell:
 30 g Callebaut 100% Easy Melt Chocolate Buttons
 10 g Cacao Butter
 10 g Sukrin Icing 'Sugar'
 A pinch of fine Himalayan Pink Salt
Make the filling:
1

Warm up and stir almond butter to ensure any separated oil is recombined.

2

Mix in all other ingredients; you should end up with a dense paste consistency (like soft marzipan); if too dry: add a little coconut oil and if too soft: add a little coconut flour.

Make the Chocolate Shell:
3

Place your silicone 10-hole mini egg moulds in the freezer.

4

Prepare a bain-marie (a small bowl placed in a pot of boiling water) and place all the ingredients in the top receptacle.

5

Stir occasionally until everything is melted and smoothly combined.

Assemble:
6

Quickly use ⅔rds of the chocolate to coat the inside of your egg moulds, so as to create a thin chocolate shell (I use a small teaspoon and bend the silicone to get into the crevices - a small pastry brush also works).

7

Return to freezer for 10 mins, then fill with the nut butter mixture and freeze for another 20 mins.

8

Re-heat the ⅓rd remaining chocolate and spread over the set nut butter filling.

9

Freeze until set, then pop the Easter eggs out of the moulds and store in an airtight container.

Notes:
10

Belgian Chocolate is of superior quality, but it does come in a big pack. Montezuma's 100% Absolute Black is a good alternative.

These pretty things will remain solid at room temperature, but you may prefer them refrigerated.

The best way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. They are inexpensive and take up very little space.

CategoryCuisine

Ingredients

Nut Butter Filling:
 50 g Smooth Almond Butter
 10 g Sukrin 'Icing' Sugar (Sweetener)
 10 g Sukrin Syrup (Sugar-free)
 ½ tsp Vanilla Paste
 10 g Virgin Coconut Oil
 5 g Fine Coconut Flour
Chocolate Shell:
 30 g Callebaut 100% Easy Melt Chocolate Buttons
 10 g Cacao Butter
 10 g Sukrin Icing 'Sugar'
 A pinch of fine Himalayan Pink Salt

Directions

Make the filling:
1

Warm up and stir almond butter to ensure any separated oil is recombined.

2

Mix in all other ingredients; you should end up with a dense paste consistency (like soft marzipan); if too dry: add a little coconut oil and if too soft: add a little coconut flour.

Make the Chocolate Shell:
3

Place your silicone 10-hole mini egg moulds in the freezer.

4

Prepare a bain-marie (a small bowl placed in a pot of boiling water) and place all the ingredients in the top receptacle.

5

Stir occasionally until everything is melted and smoothly combined.

Assemble:
6

Quickly use ⅔rds of the chocolate to coat the inside of your egg moulds, so as to create a thin chocolate shell (I use a small teaspoon and bend the silicone to get into the crevices - a small pastry brush also works).

7

Return to freezer for 10 mins, then fill with the nut butter mixture and freeze for another 20 mins.

8

Re-heat the ⅓rd remaining chocolate and spread over the set nut butter filling.

9

Freeze until set, then pop the Easter eggs out of the moulds and store in an airtight container.

Notes:
10

Belgian Chocolate is of superior quality, but it does come in a big pack. Montezuma's 100% Absolute Black is a good alternative.

These pretty things will remain solid at room temperature, but you may prefer them refrigerated.

The best way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. They are inexpensive and take up very little space.

Zero Carb Vegan Chocolate Easter Eggs

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