Vegan & Paleo Nut Butter EggsBy: Cassidy Stockton | April 11 2017
Hello hello hello!
Are you loving this time of year as much as I am? I'm currently sitting here with all of our windows open, and I'm soaking in all the sun and warmth like a sponge.
Easter is an absolutely wonderful time of year for me. I get to see a lot of my family for the first time since Christmas, but more importantly, it's the best excuse to eat copious amounts of chocolate.
Okay, chocolate probably isn't more important than family. But it's certainly delicious. And I'm 100% jazzed to eat my weight in the stuff come Sunday.
Peanut Butter Eggs have been my #1 love since I was a child. They are the definition of chocolate peanut butter bliss as far as I'm concerned. But those sticking to a diet--specifically a paleo diet--don't need to be left out of the nut butter fun.
Oh yes, we're doing Paleo Nut Butter Eggs today, and I could not be more excited!
True story: I have a Peanut Butter Egg copycat recipe on my blog already. Ingredients like peanut butter and oat flour make for a peanut butter egg that is nearly identical in taste and texture to the original.
Tasty? You bet. Paleo? Not so much.
To all you paleo folks out there, do not fret. We--Bob's Red Mill and I--have got you covered.
First off, we'll swap out the peanut butter for a paleo-friendly version. I used almond butter in my eggs, but you can use any nut butter you like. I'm thinking cashew butter would be absolutely incredible in these, but choose your fave. You could even try tahini for a peanut butter-esque seed version!
And to sweeten: maple syrup. You can use any liquid paleo sweetener you so desire, but I really love the taste of maple syrup here, especially when paired with the almond butter. It’s slightly smoky and sweet and one of my favorite refined sweeteners!
Then we'll need one more ingredient for the nut butter middle. Something that dries the mixture out a bit and gives us that dense PB Egg texture we all know and love. Bob's Red Mill Paleo Baking Flour Mix is the perfect flour for this. The almond flour brings the mixture together, and the other ingredients help the mixture dry out a bit. Plus it gave the Nut Butter Eggs an even nuttier flavor. Seriously so good. And isn't the packaging the cutest?!
Then, we'll cover our eggs with a creamy, dreamy three-ingredient homemade chocolate sauce. And that's pretty much it! These eggs could not be simpler to make, so I hope you give them a try this weekend!
Vegan & Paleo Nut Butter Eggs
Prep Time: 10 minutes | Cook Time: 0 minutes | Total Time: 10 minutes | Yields: 8-10 eggs
Add almond butter, maple syrup, and paleo flour to a medium bowl. Mix well to combine. The texture should be like a stiff cookie dough and will vary based on the almond butter you use. My almond butter was really drippy, so I needed more flour. If your almond butter is thicker, use less flour.
Grab tablespoon-sized portions of your filling and shape them into an egg shape. Lay your eggs on a parchment-lined plate, and then place in the freezer to set for 2-3 hours.
Once your eggs are set, make the chocolate topping. Combine coconut oil, cacao powder, and maple syrup in a bowl, and mix to combine. The mixture should be smooth but somewhat thick. Add additional coconut oil if it’s too thick and additional cacao powder if it’s too thin.
Dip, dunk, or drizzle your eggs with the chocolate topping, then place back on the parchment-lined plate. Allow the chocolate topping to set in the fridge. Store eggs in the fridge.
Alexa Peduzzi is the fruit & veggie-obsessed girl behind Fooduzzi, the plant-based and gluten free food blog. She’s a self-trained cook with a special weakness for cookies, peanut butter, and roasted broccoli. She currently works as the Community and Event Specialist at
- 2 Tbsp Coconut Oil, melted
- 1/4 cup Raw Cacao Powder or Cocoa Powder (verify paleo friendliness before using)
- 1 Tbsp Maple Syrup
Food Blogger Pro, and she lives in Pittsburgh, PA with her boyfriend, Mark, and cat, Maya. Follow Fooduzzi for more plant-based and gluten free recipes!