CHOCOLATE ALMOND BUTTER EASTER EGGS

[nverland]

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CHOCOLATE ALMOND BUTTER EASTER EGGS
YIELD: 28 PREP TIME: 30 TOTAL TIME: 30

INGREDIENTS:

1 cup almond butter
6 tablespoons butter, softened
1 1/2 cup powdered sugar
2 teaspoons vanilla extract
8 ounces semi-sweet chocolate for melting (chips or chopped)
Melted white chocolate for decorating

DIRECTIONS:

Using an electric mixer combine almond butter and butter until smooth.
Continue to mix, gradually adding in powdered sugar and vanilla extract until fully incorporated.
Using 1 tablespoonfuls, form egg-shaped balls and place on lined baking sheet. Cover and refrigerate for at least 20 minutes to allow to firm up.
Melt chocolate according to package instructions.
Dip almond butter Easter eggs one at a time into melted chocolate, allowing excess to drip off. Place on waxed paper lined baking sheet. Allow chocolate to firm up. To quicken process, place in refrigerate.
Optional: decorate with melted white chocolate.
Store firm Easter eggs in airtight containers in cool place or refrigerator until ready to serve.
For this recipe I used Justin’s Almond Butter. Almond butters differ slightly in texture. Adjust the amount of powdered sugar as needed to achieve the correct consistency needed to hold shape of Easter eggs.
Finished almond butter dough should be firm enough to make a ball that holds together. Additional powdered sugar (confectioners’ sugar) may be needed. Just add a tablespoon or so until the correct consistency is reached. If almond butter dough seems too soft, tightly wrap dough in plastic and refrigerate to firm up before forming Easter eggs.
Before measuring the almond butter make sure to mix it thoroughly.
The almond butter dough can be made ahead, tightly wrapped in plastic and refrigerated for a couple of days until ready to form the balls. Once almond butter Easter eggs are shaped, they can also be covered in plastic wrap and refrigerated for a day or two until ready to dip in chocolate.
Warm hands will make the dough soften. If dough begins to soften, return the dough to refrigerator to firm back up. The same can be said for working in a warm space. Depending on the room temperature, you may need to keep returning the dough to the refrigerator to avoid it softening while forming Easter eggs and dipping in chocolate.