This recipe is much quicker and simpler. It’s from Ambitious Kitchen. She makes such amazing and creative recipes! They are both delicious but I think this one is more adaptable and better when in a rush. I adapted quite a bit from this recipe, so I’ll post her recipe with my edits. The original recipe is here. My adaptions were as follows:
- I used almond butter instead of pb. You could use any nut butter!
- I used almond flour instead of coconut flour, but absorbency is different so it’s not a 1:1. I did a scant 1/2 c. I’d recommend starting with 1/4 cup and working your way up to the desired consistency
- I added more maple for sweetness. Add to taste but I added 2 T total
- Instead of dark chocolate, I used the Sweet Laurel choc chip recipe from her cookbook, but you can find a similar one here.
INGREDIENTS
Almond Butter Eggs
- 2/3 cup natural almond butter (just almonds and salt)
- 2 tablespoons pure maple syrup
- 1/4- max Scant 1/2 cup almond flour (not almond meal)
- Optional: Coarse sea salt, for sprinkling on top
Sweet Laurel Chocolate Chips (for dipping)
- 4 oz 100% Cacao
- 3 T pure maple syrup
INSTRUCTIONS
- In a medium bowl, mix together almond butter, maple syrup and 1/4 cup almond flour. The almond butter mixture should be sticky like a wet cookie dough. add up to a scant 1/2 c. total to get this texture (measurement could vary based on how tightly it is packed, type of almond butter, etc., but don’t add more than scant 1/2 cup total).
- Use a cookie scoop to drop peanut butter mixture by the tablespoonful onto a parchment lined small baking sheet. Slightly flatten the top of each with your fingertips. Place baking sheet in the freezer for 20 minutes.
- After 20 minutes, melt the chocolate in a small saucepan over very low heat, stirring frequently. Once almost completely melted, remove from heat and stir in maple. Transfer melted chocolate to a small bowl. Use a fork to dip each egg into chocolate. I used my hands and a knife to make smooth. Transfer back to parchment lined baking sheet and sprinkle with a little coarse sea salt if desired. Immediately place baking sheet back in freezer for 30 minutes to 1 hour. Makes 8 large eggs. Keep in fridge until ready to eat.
*** To make nut free, you could sub sunflower seed butter for almond butter and coconut flour for almond butter (as written in AK’s original recipe). She uses 1-2 T coconut flour