One of my favorite parts about spring is Easter and all of the delicious treats that are associated with it. For the past four years, I have hosted both sides of our family over for dinner… all 18 of them! It is fun to find new ways to fit everyone in our tiny city home but it always turns out great.
The creative side of me finds the most joy in making the invitations (yes, I mail out invitations to Easter dinner), deciding on the table decor and of course, planning the meal. I go the route of having everyone bring a dish, which in my opinion, is the way to go when cooking for 18. I provide the main dish, apps and dessert and then have my guests bring a side.
This year, I am making the dessert the star of the table with these gorgeous Chocolate Almond Butter Eggs. Made with our Forager Original Nut & Seed granola, almond butter, honey and dark chocolate, these little beauties are a crowd-pleasing end to the meal. (shhh they are also gluten free, dairy free and Paleo!)
What you will need:
2 1/2 cups Forager Original Nut and Seed Granola
1/3 cup Honey
1/2 cup Natural Almond Butter
4 oz Unsweetened Baking Chocolate
1 TBS Organic Extra Virgin Coconut Oil
Edible flowers for decorating
In a food processor, blend the Forager granola, honey and almond butter until relatively smooth. It will still have a few chunks.
Press the mixture into egg molds and freeze for at least 15 minutes to firm up the mixture.
Melt the chocolate and coconut oil in a microwave-safe bowl for 30 seconds at a time until it becomes smooth and shiny.
Dip the almond butter eggs in the chocolate and coat evenly. Place them on a piece of wax paper or a silicone matte to solidify. Don’t place them directly onto a tray or plate because they will stick.
Decorate with an edible flower before the eggs harden. We used Pansies in the photos and videos.
Keep refrigerated until ready to serve so that the chocolate doesn’t melt.