Easy Easter Recipes
Chocolate Almond Butter Eggs
Ingredients
1/2 cup Almond Butter
1 cup Almond Flour
1/8 tsp Sea Salt
3 1/2 ozs Dark Chocolate (at least 70% cacao)
Steps
In a bowl, combine the almond butter and sea salt. Add half of the almond flour and mix well. Continue to add remaining almond flour 1 tbsp at a time until you reach a thick, cookie-dough like consistency. The consistency should be thick enough to mold with your hands. The amount of almond flour required will vary depending on original consistency and oiliness of your almond butter.
Line a large baking sheet with parchment paper. Use a tablespoon to measure out even amounts of dough and drop them onto the baking sheet. Then form each dollop into an egg shape using your hands. Place the baking sheet in the freezer for at least 20 minutes to harden while you prepare the chocolate.
Fill one large pot with water and place a smaller pot inside. Bring to a boil then reduce to lowest heat. Ensure no water is able to escape into the smaller pot! Add the dark chocolate to the smaller pot and stir continuously until melted. Remove from stovetop.
Line another baking sheet with wax or parchment paper. Take one egg out of the freezer at a time to avoid them becoming too soft. Gently set the egg on top of the prongs of a fork (do not pierce it) and run it through the melted chocolate. Tip the pot to one side to create a deeper pool of chocolate for dipping and have a spoon handy to spoon chocolate over the egg in hard to reach places. Lift the egg out of the chocolate and let the excess chocolate drip off.
Once the chocolate has stopped dripping, transfer to the baking sheet by tipping the fork vertically until the egg slides off onto the sheet. Use a spatula to help guide it off if it sticks. Repeat with all eggs and then place the baking sheet back into the freezer to harden.
If you have chocolate left over, feel free to do a second coat after 20 minutes in the freezer. Enjoy!
Notes
No Almond Butter
Use peanut butter or sunflower seed butter.
Leftovers
Refrigerate in an airtight container for up to seven days. Freeze for up to three months.
Sweet Almond Crepes with Strawberries
Ingredients (2 servings)
3 Egg
1 tbsp Monk Fruit Sweetener
1 tsp Vanilla Extract
1/2 cup Almond Flour
1 tsp Coconut Oil (divided)
2 tbsps Coconut Butter (soften, divided)
1 cup Strawberries (sliced, divided)
Steps
In a mixing bowl, whisk the eggs, monk fruit sweetener and vanilla together until well mixed. Stir in the almond flour.
Heat a small non-stick pan over medium heat. Add 1/4 of the coconut oil to the pan. Let the oil melt then evenly coat the pan.
Add about 1/4 cup of the batter to the oiled pan and tilt the pan in a circular motion to distribute the batter evenly. Cook for 60 to 90 seconds or until just golden brown and the crêpe releases easily from the pan, then flip and continue cooking for 30 to 60 seconds. Repeat with the remaining batter.
To serve, smear the coconut butter down the center of the crêpe and top with sliced strawberries. Fold or roll the crêpe and enjoy!
Notes
Leftovers
Store coconut butter and strawberries separate from crêpes. Refrigerate the crêpes in an airtight container or zipper-lock bag for one day or freeze for longer. Reheat the crêpes in a dry pan until warmed through.
Serving Size
One serving is approximately two crêpes.
More Flavor
Add cinnamon to the batter.
Additional Toppings
Top with coconut whipped cream, maple syrup, cinnamon, shredded coconut or nut butter.
No Strawberries
Use raspberries instead.
No Coconut Butter
Use almond or regular butter instead.
No Monk Fruit Sweetener
Use maple syrup instead and adjust for taste.