Of course we made some pineapple ones at a recent family gathering!!! Anne
Nut Butter Egg Filling: 1¼ cup natural, runny peanut butter (no sugar added) or substitute with almond or cashew butter; ¼ cup maple syrup; ¼ cup icing sugar; ⅓ cup almond flour; ½ tsp vanilla extract; pinch of salt
Chocolate Coating: 1½ cups white chocolate melts; 2 tsp coconut oil; ½ tsp food colouring or for a natural bird’s egg look ½ tsp blue spirulina + ¼ tsp matcha powder (or use a 2:1 ratio of any blue and green food dye)
In a mixing bowl, beat together the nut butter, maple syrup, icing sugar, almond flour, vanilla extract & salt until well combined. Portion the nut butter filling into 2 tblsp portions. Roll each one into a ball using your hands, then use your hands to shape the ball into an egg shape. Place on a parchment paper lined baking sheet & cool in the freezer while you prepare the coating.
Add the white chocolate & coconut oil to a microwave-safe bowl. Microwave in 15-20 second intervals, stirring well between each interval, until fully melted. Whisk in the food colouring (or spirulina & matcha) & adjust colours as desired. Pour into a short drinking glass or a similar vessel.
Coating the eggs works best when they are semi-frozen. This helps the chocolate coating firm up quickly. Stick a toothpick in the bottom of an egg, then dip into the chocolate. Let the excess chocolate drip off. Wait until the white chocolate is mostly hardened, then return to the parchment paper & immediately remove the toothpick. Happy Easter.