Chocolate Covered Nut Butter Eggs

Ingredients:

• 1/4 cup (60g) Almond Butter (smooth)
• 1/4 cup (60g) Cashew Butter (smooth)
• 1/4 cup (25g) Almond Flour (extra fine)
• 1/4 cup + 1 tbsp (35g) Coconut Flour
• 2 tbsp Pure Maple Syrup
• 1 tsp Pure Madagascar Vanilla Extract (optional)
• 1/2 tsp Pure Orange Extract (optional)
• 1/8 tsp Sea Salt
• 1 cup (170g) Dark Chocolate Chunks, Dairy-Free
• 1 tsp Coconut Oil
• Optional: Flaky Salt

Directions:

1. Line a baking sheet with parchment paper and set aside.
2. In a bowl, combine the almond butter, cashew butter, almond flour, coconut flour, maple syrup, vanilla extract, orange extract and sea salt until a batter forms. Refrigerate for at least 30 minutes.
3. Remove the bowl from the refrigerator and scoop approximately one heaping tablespoon of the batter and form into a ball. Place onto the baking sheet and slightly flatten. Shape into an egg. Freeze for about two hours or until the eggs are firm.
4. To melt the chocolate, place a saucepan over medium heat with about an inch of water. Bring to a simmer then turn the heat to low and place a heat-proof bowl on top. The bowl shouldn't be touching the water. Add the chocolate and coconut oil to the bowl and continuously stir until the chocolate has melted. Let it cool to room temperature.
5. Remove the nut butter eggs from the freezer and use two forks to dip them into the melted chocolate one at a time. Place them onto the baking sheet and wait a few minutes until the chocolate has slightly hardened. Drizzle any remaining chocolate on top of each egg with a sprinkle of flaky salt (if using).
6. Place back in the freezer for about 10 to 15 minutes to set. When ready to eat, thaw for at least five minutes. Enjoy!

Notes:

Use all almond butter or all cashew butter if desired. You can also use other nut butters like hazelnut butter or peanut butter.

Prep Time: 25 Minutes
Total Time: 190 Minutes
Yield: 10 Eggs