🐰 Hoppy Easter! We have been craving our favorite childhood treat, but could do without the serious sugar-crash! 😖
The high amounts of protein and omega 3's in the Sacha Inchi Butter provide your body a burst of energy without throwing your blood sugar levels out of whack.
We used our Classic Sacha Inchi Butter and Lily's sugar-free Chocolate Chips, but feel free to use your Unsweetened Butter if you want a completely sugar-free treat! If you want to try another fun shape, check out our heart-shaped Reese's cups or for a classic Reeses cup, here's our 2-ingredient Reeses Cup recipe 😋
Swap out the old eggs for our new and improved recipe in your Easter basket this year and be sure to tag @brassrootsfood so we can see your creation and share :)
Servings: 18 Eggs
Does it keep? Refrigeration recommended. 5 days room temperature; 2 weeks in the fridge; Up to 3 months in the freezer!
- 1 cup Classic/Unsweetened Sacha Inchi Butter
- 1/2 Cup coconut flour
- 2 Cups of Lily's Sugar Free Chocolate
- Optional: Added maple syrup for EXTRA sweet eggs; 2-3 tsp coconut oil if microwaving chocolate
- In a bowl, mix Sacha Inchi Butter and coconut flour*
- Form butter/flour mixture into egg shapes and put into freezer for 30+ minutes
- Melt chocolate either by using a double boiler on the stove or microwaving and mixing in 15-3o second increments in the microwave**
- Dip each egg into the melted chocolate and flip with a fork/your fingers to coat evenly. If using decorations (sprinkles, candy letters, etc), place them on the eggs now.
- Place chocolate coated eggs back into the freezer for 30+ minutes. When hardened to your liking, enjoy!
*It will look dry, but that's right! You need to be able to form the Sacha Inchi Butter into an egg shape 🥚
**If microwaving chocolate or you like the professional look of the chocolate shell, add a couple of tsp of coconut oil to chocolate before melting. This will thin out the chocolate and create a sheen.