Crispy Chocolate Covered Almond Butter Eggs
Make your own homemade candy for Easter (or anytime!) with this easy no bake recipe for Crispy Chocolate Covered Almond Butter Eggs filled with brown rice cereal and almond butter.
Prep Time 30 minutes
Total Time 30 minutes
Servings 34 candies
- 1/2 cup unsalted butter
- 2 cups all natural almond butter
- 2 teaspoons vanilla
- 3 cups organic crispy brown rice cereal, lightly crushed
- 2 1/2 cups powdered sugar
- 2 cups of your favorite chocolate chips, semi-sweet, milk, dark, and/or white
Optional: assorted decorative candies
In a large pot over low heat, melt the butter. Remove pot from the heat and stir in the almond butter until smooth and thoroughly combined. Add the vanilla, powdered sugar, and the brown rice cereal.
Using hands or an egg shaped candy mold, gather enough of the mixture to make a large ball and then mold into an egg shape. Set aside and continue process with remaining mixture.
To melt the chocolate:
Using a double boiler (or make one by placing chocolate in a heat proof bowl), melt chocolate over low heat, stirring until chocolate is completely melted and smooth.
Place one egg on a fork and dip into the melted chocolate until full coated. Put the egg on a cooling rack or waxed paper and sprinkle with decorative candies. Repeat the process with remaining eggs.
Once chocolate eggs are fully dried, store leftovers in a covered container in the refrigerator for up to 2 weeks (if they last that long!)
- Can substitute peanut butter for almond butter
- Store leftover candy in a covered container in the refrigerator for up to 2 weeks
Calories: 208kcal | Carbohydrates: 20g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 8mg | Potassium: 111mg | Fiber: 1g | Sugar: 15g | Vitamin A: 105IU | Vitamin C: 0.1mg | Calcium: 64mg | Iron: 0.7mg