Allergy-Free Chocolate Easter Eggs

Paleo, Vegan, Gluten-Free, Refined Sugar-Free, Minimal Ingredients, Allergy-Free, Easy

Allergy-free chocolate Easter eggs are a sweet treat that mimics the taste of Reese’s Easter eggs but without the grains, soy, dairy, and refined sugars.

I used to be a sucker for Reese Peanut Butter Eggs, so I turned my once favorite treat into a yummy Paleo dessert!

If allergies aren’t an issue in your household, I highly suggest using your favorite nut butter in replace of the sunflower butter in this recipe. (measurements stay the same). Whether you craft this recipe with butter, your in for a nice treat.

Also! You’ll want to try my Mini Chocolate Almond Butter Cups! Replace almond butter with sunflower butter for an allergy-free option.

You’ll want to read this blog post in its entirety for more helpful tips and tricks you’d typically by-pass. Or, if you are feeling lucky, jump to the recipe below and get started!

Either way, I’d love to hear how your copycat Reese’s Easter eggs turned out, so please leave a comment and share it with your friends and family.


How to Make Allergy-Free Chocolate Easter Eggs

To Make the Eggs

1. Line an edged baking sheet with parchment paper, set aside.

2. In a medium-sized bowl, combine sunflower butter, coconut flour, and maple syrup.

Tip: Maple syrup can be swapped out with equal parts of honey.

Tip: If allergies are not a concern, sunflower butter can be swapped out with equal parts any nut butter.

3. Using a tablespoon, scoop mixture into balls and shape into eggs.

4. Place eggs onto the prepared sheet and freeze for 10 minutes or until cool to touch.

To Make the Chocolate

1. In a small saucepan, melt the chocolate chips over low heat while stirring occasionally to avoid burning.

Tip: Use homemade paleo chocolate or chocolate bar if you do not have paleo chocolate chips on hand.

2. Fork eggs with either a fork or toothpick and dip into the melted chocolate, turning while coating the egg completely.

3. Place the dipped eggs back onto the parchment paper-lined baking sheet and place in the refrigerator for 15 minutes or until hardened.

How to Store Allergy-Free Chocolate Easter Eggs

Since the chocolate eggs do not contain preservatives, it should be stored in the refrigerator or freezer. Leftover chocolate eggs will last up to 3 to 5 days in an airtight container in the fridge or up to 1 week in the freezer for optimal freshness.

Essential Equipment for Making Allergy-Free Chocolate Easter Eggs

Baking Sheet – I love my baking sheets, there is plenty of room and they are easy to clean. (Especially when topped with parchment paper or a silicone mat)!

Optional: Egg Mold – If you want the look of a real egg, I highly suggest purchasing a silicone egg mold. To assemble place a small amount of chocolate on the bottom of the egg mold, followed by the egg, and then top with chocolate until covered.

More Paleo Desserts

Chocolate Covered Strawberries – Strawberries covered in homemade chocolate that is to die for!

Chocolate Almond Sea Salt Bars – Chocolate + Almonds + Sea Salt = LOVE

Paleo Brownies – Yummy chocolate gooey brownies!!

Basic Staples for Making Allergy-Free Chocolate Easter Eggs

Sunflower Butter – Sunflower butter is an excellent alternative to peanut and tree nut butters! If allergies are not of concern, you can swap out the sunflower butter with equal parts of your favorite tree nut butter.

Coconut Flour – Coconut flour is an excellent peanut/tree nut-free substitute.

Maple Syrup – I love the taste of the maple syrup as a natural sweetener. You can always swap out the maple syrup with equal parts of raw honey. This may change the flavor a bit.

Paleo Chocolate Chips – If you do not have paleo chocolate chips on hand, you can use one 8-ounce chocolate bar or my homemade chocolate recipe.

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Paleo SunButter Chocolate Easter Eggs Dessert
How to Make Allergy Free Chocolate Easter Eggs
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Allergy Free Chocolate Easter Eggs

Allergy-Free Chocolate Easter Eggs are a sweet treat that mimics the taste of Reese's Easter eggs but without the grains, soy, dairy, and refined sugars.
Course Dessert
Prep Time 15 minutes
Servings 10
Calories 113kcal
Author Angela Blanchard

Ingredients

For the Eggs

For the Chocolate

  • I cup homemade paleo chocolate chips

Instructions

To Make The Eggs

  • Line an edged baking sheet with parchment paper, set aside.
  • In a medium-sized bowl, combine sunflower butter, coconut flour, and maple syrup.
  • Using a tablespoon, scoop mixture into balls and shape into eggs.
  • Place eggs onto the prepared sheet and freeze for 10 minutes or until cool to touch.

To Make The Chocolate

  • In a small saucepan, melt the chocolate chips over low heat while stirring ocassional to avoid burning.
  • Fork eggs with either a fork or toothpick and dip into the melted chocolate, turning while coating the egg completely.
  • Place the dipped eggs back onto the parchment paper lined baking sheet and place in the refrigerator for 15 minutes or until hardened.

Notes

 
Use homemade paleo chocolate or chocolate bar if you do not have paleo chocolate chips on hand.
Maple syrup can be swapped out with equal parts honey.
If allergies are not a concern, SunButter can be swapped out with equal parts any nut butter.

Nutrition

Serving: 1g | Calories: 113kcal | Carbohydrates: 11g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 9mg | Potassium: 27mg | Fiber: 1g | Sugar: 5g | Vitamin A: 5IU | Vitamin C: 0.3mg | Calcium: 25mg | Iron: 0.7mg

Nutritional facts aren’t always factual – please use these as a reference only. Speak to a nutritionist about your recommended daily values and for more accurate information.