Nut Butter Eggs


I will never understand midwest weather. One day its 60 and sunny, the next we have a snow storm. Like come on, really? Can’t you just pick a temperature and stick with it? Apparently not. It especially sucks when I see all my friends on their warm, spring break trips, and I’m stuck here sitting in traffic for 3 hours due to the snow, just trying to get home from the Mall of America.

With Easter being right around the corner, you can’t help but scope out the easter section at the store. All the cute, little accessories they have, the clothes for your new easter outfit (it’s a thing in my world), and the goodies. Easter is notorious for the candy! You can’t tell me the easter bunny didn’t just bring you a bunch of candy? Well, at least he did for me, plus a few other things. Reese’s eggs being one of them. Have you ever actually looked at the ingredients label on one of those puppies? Probably not, if you are still eating them, or feeding them to your kids.

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There are over 20 ingredients in just one egg. Do you even know what dextrose, TBHQ, or PGPR is? Google them, just google them. When you are deciding whether or not you should really eat something, look at the ingredients. If you have no idea what they are, odds are you probably shouldn’t be consuming it. In the case of these, why not just make you own? IT SO EASY!

The great thing with these, is there are only four ingredients. I used Chatfield Double Dark Chocolate Chips because they only have three ingredients, and I personally think they are good. If you can’t access these, just try to get a pretty dark chocolate chip, and check out the ingredients. Try to get one with a lesser amount.

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I also prefer to use almonds to make almond butter for multiple reasons, but we will just leave it at it taste the best. You don’t have an egg mold? Go to Michael’s or the dollar store and you can get one for literally a dollar, BOOM, DONE! If you’re like me, don’t make too many of these at once, because you’ll make excuses to eat the broken ones as you make them, and then tell your self you can have just one more… and then go back to the freezer a little later and have one more, and tell your self its okay because treat yo self.

Nut Butter Eggs

Dark Chocolate Chocolate chips
Nut of choice
egg shape mold
**see comments above**


Melt chocolate chips over the stove, continuously stirring,  being careful not to burn them.

Use melted chocolate to make outer shell in the egg mold. Make it thick enough so there is still room to add some nut butter, but not thin enough too be fragile.

After you filled desired amount of molds (needs to be an even number), place in freezer.

Add nuts to your blender. Blend, occasionally pushing down the sides, for roughly 10 minutes until you have a smooth, nut butter consistency.

Take the molds out of the freezer, and add your nut butter to each mold. Scrape the tops so they are flat, and even with the surface.

Place back in freezer for 20 to 30 minutes until nut butter is very firm, but still has a little stickiness to them.

To make the full egg shape, take a knife, and carefully pop out each one. Then pair up each egg, and gently press them together. Some nut butter may come out of the sides, so just wipe that away until both edges of the chocolate press together.

Once, all eggs have been made, you can place them back into the freezer to continue hardening, or eat immediately. Store in the freezer, and take out as needed.






5 thoughts on “Nut Butter Eggs

  1. Sounds awesome!! Glad y’all made it home safely with all the snow 🙂
    I think Emily and I may try these this weekend…I have never looked at the ingredients of the Reese’s peanut butter egg but dang!!!!
    Thanks for sharing!!!


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