Chocolate Sunbutter Eggs are a sweet and creamy confection similar to chocolate peanut butter candies, but even better because they’re NUT FREE and safe for those with nut allergies.
This recipe was created for #EasterSweetsWeek! I received samples by some of the sponsor companies. As always, opinions are 100% my own.
My family has deeply rooted Easter traditions. At some point during Holy Week, I’ll bake a batch of hot cross buns. We color perfect hard boiled eggs with natural Easter egg dyes. After church on Sunday, we always have an Easter egg hunt where Bacon Slayer and I fill plastic eggs and hide them for the Sons to find. Now that they’re getting older, we have to come up with creative hiding places to keep the magic alive. We fill the eggs with a variety of things, but there is always candy involved.
Finally! A nut-free candy recipe for Easter.
Being that 5/6 of us are severely allergic to all nuts, another of our Easter traditions is making “safe” version of candy that we wouldn’t be able to enjoy otherwise. One of the most popular candies that my boys have always wondered about are Reese’s chocolate/peanut butter candy.
Since peanut butter is obviously a no-go in my house, I quickly discovered Sunbutter sunflower seed spread. I use it in place of peanut butter in all recipes because it’s so delicious and tastes most like peanut butter of all of the nut free alternatives.
This year, I am making these adorable Chocolate Sunbutter Eggs. The recipe is adapted from my friend Angie/Big Bear’s Wife’s recipe for peanut butter eggs that are popular in Southern churches in her area. Her eggs are just so stinkin’ cute that I wanted to make a safe version for my family.
The resulting Chocolate Sunbutter Eggs are a super delicious chocolate candy with a sweet “nutty” taste that’s safe for those with nut allergies. I gave a few sample eggs to a friends of my boys and they were shocked because they thought I gave them peanut butter candy. They honestly couldn’t tell the difference!
Try Chocolate Sunbutter Eggs today!
I used Dixie Crystals Extra Fine Sugar and Adam’s vanilla extract in creating this recipe. Thank you Dixie Crystals for sponsoring #EasterSweetsWeek! For more inspiration, check out the Dixie Crystals Instagram feed!
Calories
Fat
Carbs
Protein
Kirsten/ComfortablyDomestic
Yields 20 Candies
Chocolate Sunbutter Eggs are a delicious alternative to peanut butter candies for those with nut allergies. Creamy sunflower seed butte filling is enrobed in silky milk chocolate for a beautiful, homemade Easter candy.
3 hr, 50 Prep Time
10 minCook Time
4 hrTotal Time
Save RecipeIngredients
- 1 cup (½ lb.) unsalted butter
- 1 ½ Cups natural, Sunbutter spread (creamy style – most of a 15 oz. jar)
- 1 tsp. vanilla extract
- 3 to 3 ½ Cups (1 lb.) powdered sugar
- 4 ¼ C. (24 oz.) good quality milk chocolate candy melting wafers
- Candy flowers or other edible Easter themed decors, optional
Instructions
- Melt the butter and Sunbutter in a medium saucepan set over medium-low heat, stirring occasionally, until smooth and combined; about 5 to 7 minutes.
- Transfer the melted mixture to a large bowl and stir in the vanilla extract. Gradually stir in the powdered sugar, ½ cup at a time, with a wooden spoon until forming a thick dough. (The dough should have a similar consistency to that of play dough.) Lightly cover the bowl with plastic wrap and refrigerate the dough for 30 minutes.
- Line a half sheet pan with a double thickness of paper towels; briefly set it aside. Once the dough is chilled and firm, use a 2 oz. (medium) scoop to portion the dough into balls. Tightly squeeze the balls and then form into "egg" shapes that are about ¼- inch thick. Place the eggs onto the prepared baking sheet. Continue shaping all of the balls into eggs, placing them about ¼-inch apart on the prepared sheet. Refrigerate the eggs for 3 hours or until chilled through and very firm.
- Once the eggs are firm, prepare the chocolate coating by placing the candy melts into a medium glass or microwave safe bowl. Heat the chocolate in a microwave set on half power in 30 to 60 second bursts, stirring well in between, until melted and smooth.
- Line another half sheet pan with parchment paper or a silicone baking mat. Remove the "eggs" from the refrigerator. Dip the eggs, turning gently with a fork to coat on all sides. Lift the eggs with a fork underneath the bottom and gently shake off the excess chocolate. Place the chocolate coated egg onto the prepared half sheet pan. Repeat with the remaining eggs until all are fully enrobed in chocolate.
- Let the chocolate eggs stand at room temperature until the chocolate is set. Chocolate Sunbutter Eggs may be stored in an airtight container in the refrigerator for several weeks.
Take a look at my other chocolate dessert recipes!
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