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Chocolate Almond Butter Eggs

  • Prep Time: 15m
  • Total Time: 30m
  • Yield: 12 eggs


  • 2 1/2 cups Forager Original Nut and Seed Granola
  • 1/3 cup Honey
  • 1/2 cup Natural Almond Butter
  • 4 ounces Unsweetened Baking Chocolate
  • 1 tablespoon Organic Extra Virgin Coconut Oil
  • Edible flowers for decorating


  1. In a food processor, blend the Forager granola, honey and almond butter until relatively smooth. It will still have a few chunks.
  2. Press the mixture into egg molds and freeze for at least 15 minutes to firm up the mixture.
  3. Melt the chocolate and coconut oil in a microwave-safe bowl for 30 seconds at a time until it becomes smooth and shiny.
  4. 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.
  5. Decorate with an edible flower before the eggs harden. We used Pansies in the photos and videos.
  6. Keep refrigerated until ready to serve so that the chocolate doesn\'t melt.

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