Vegan Almond Butter Chocolate Covered Eggs.

Vegan Almond Butter Chocolate Covered Eggs.
Vegan Almond Butter Chocolate Covered Eggs.

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So Easter is just days away and I thought I better get started on my almond butter eggs.  My only focus now is to keep these away from my hungry teens.  These eggs can be made to your dietary needs.  Sun butter can replace the almond butter. OR if you prefer~ you can use peanut butter.  I recommend Justin’s.  If you aren’t vegan – you can use regular dairy chocolate chips.  Sprinkles or toppings – whatever you prefer.  Toasted coconut would also be fantastic!  Also, great to make with your kids!

Ingredients:

1 cup of nut butter of choice – I used Justin’s almond butter
1 cup of vegan powdered sugar
1 teaspoon of vanilla extract
Pinch of salt
1 cup of vegan chocolate chips
3 teaspoons of melted coconut oil

Directions:

Into your stand mixer blend your nut butter, salt, vanilla and powdered sugar.  You want the texture of a Reese’s peanut butter cup texture – more on the dry side.  Set that aside.  Into a bowl add your chocolate chips and coconut oil.  Melt over a double boiler or in your microwave on the melt setting for chocolate.  I melt for about 40 seconds.  Stir and let it melt on its own from there.  It normally will keep melting.  Whisk to combine.

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Take a small tablespoon scooper and scoop out the nut butter mixture and form into egg shapes.  Lay them out onto a cookie sheet lined with parchment or a Silpat.  Set up your sprinkles or toppings.

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Then gently start dipping.  I use a fork to hold onto the eggs and dip them into chocolate.  Then place them on the prepared pan.   Top with your choice of sprinkles etc.

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Once everything is covered – place in the freezer to set up for 15 minutes.  Remove and store in an airtight container.

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fitness_update

Well March came and went… can’t believe today is the last day.  I was apprehensive to look at my monthly running total because I tapered one week with very little running before my marathon and I had 4 days post marathon that I took as recovery.  I normally don’t get caught up in the numbers but like to keep a minimum around 100 miles per month – however, let’s face it, some months it doesn’t happen.  So here is my total… I’m quite pleased considering my legs still feel like they’re stuck in cement since the marathon.  Ha.

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Sunday:  8 miles on the treadmill
Monday: Rest and I got in to see the cardiologist to check out my heart rate.
Tuesday: 5 miles on the treadmill, weights, core and abs
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— Knead to Cook

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