Squeezing in one last Easter recipe because they turned out too good not to share!Are you ready . . .

3 ingredient salted caramel, choc fudge almond butter eggs!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

And yes, they really do deserve alllll of the exclamation points! And then some!!!!!!

Deliciously indulgent, silky smooth, choc fudge almond butter truffles encased in a layer of cool, crisp, salted caramel chocolate.

Taking my obsession with chocolate and nut butter to a whole new level! Last year we made a healthified copy cat version of the original , classic style reeses peanut butter egg so this year I thought I would try something a little bit different and you guys . . .

There are few moments in life where words are simply not required & this I firmly believe that this may be one of them . . .

3 ingredient Salted Caramel Choc Fudge Almond Butter Eggs

Makes 10-12 Subtly sweet, deliciously indulgent, secretly healthy, fun, festive, creamy, dreamy, double stuffed, choc fudge, salted caramel eggs

Ingredients –

For the choc fudge almond butter filling –

1/2 cup of chocolate almond butter* – or 1/2 C natural almond butter + 1 Tbsp Before you speak coffees sugar free chocolate creamer (or cacao)
*Peanut butter, cashew butter and tahini all work too

1 teaspoon of vanilla – more or less to taste

2 Tablespoons of chocolate protein powder – or coconut flour – more or less to desired constency.

A pinch of flaky sea salt

For a sweeter filling you feel free to add a touch of maple syrup, honey or monk fruit sweetener to taste.

1 scoop of unflavored collagen – optional for gut healing goodness

For coating –

1 cup of salted caramel chocolate
They’re also all kinds of incredible coating with regular dark chocolate if you don’t have or cant get a block of the salted caramel.

1 Tablespoon of dark chocolate to drizzle – optioal but it looks very cool

Method –

1 – Line a small tray (or plate) with baking/parchment paper and set aside.

2 – Place all filling ingredients into a small bowl and stir until well combined.

3 – Taste and adjust to desired level of sweetness and consistency.

4 – Taking approximately 1 Tablespoon at a time (depending on how big or small you want your egg to be) roll them into balls, then gently pinch one end to create an egg shape (or you can just roll them in to balls and serve them as truffles) then place your choc fudge almond butter egg on to your prepared baking sheet.

5 – Repeat until all mixture has been used then place your egg laden tray into the fridge or freezer for 5-10 mins to chill while you prepare that dreamy chocolate coating.

5 – Melt chocolate by your preferred method.

Note – I like to do mine broiler style by placing my chocolate in a small bowl  over a pot of simmering water but you could just do it in the microwave if you prefer.

6 – Removed chilled eggs from the fridge/freezer.

7 – Taking one egg at a time, place into melted chocolate, use 2 forks to gently toss/coat each egg, tapp off any excess melted chocolate and return to your lined tray.

8 – Repeat until all PB eggs have their deliciously indulgent, dark chocolate coating.

9 – Drizzle any remaining chocolate over your now coating PB eggs.

10 – Pop them back in to the fridge (or freezer) for 5-10 mins to set.

11 – Devour!

These delicious little eggs will keep well in the fridge for several weeks but can also be stored in the freezer for 3-6 months!

Enjoy xo

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Question of the day –

What’s your favorite Easter treat?

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your fun and festive salted caramel choc fudge almond butter eggs  (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

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