With the long cold winter we’ve had, I’m glad that Easter is late this year. Hopefully by April 20th it will actually feel like spring. Since I am more than ready for spring to get here, I’ve been enjoying pictures of Easter and spring time recipes and decor on Pinterest.
They reminded me that a couple of years ago, I decided to make my own chocolate covered Easter egg candy for Easter. I was surprised at how simple it is, and I love that I can control the ingredients.
So many chocolate candies contain gluten directly in the ingredients or have risk of cross contamination. Not to mention all the unwanted ingredients. This recipe makes two kinds of eggs—peanut butter filled and coconut filled. Any nut butter (or sunflower seed butter) should work for the peanut butter recipe. If your kids only like one filling or the other, just double the filling amount and make all one kind.
Chocolate Covered Easter Egg Candy
For the Peanut Butter Filling
- 1/2 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1/8 teaspoon salt
For the Coconut Filling
- 3.5 ounces sweetened flaked coconut
- 1/4 cup powdered sugar
- 1 Tablespoon water
- 1 1/2 Tablespoons honey
- dash of salt
For the Chocolate Coating
- 6 ounces semi sweet chocolate chips
- 1 Tablespoon shortening (I use Spectrum organic shortening)
- In a bowl, stir together the peanut butter filling ingredients until most of it is sticking together, then knead it with your hands until all the sugar is moistened
- Combine the coconut filling ingredients in a food processor. Process about one minute until well combined and the coconut is in small bits. Use a spatula to scrape the filling into a bowl.
- Melt the chocolate chips and shortening in the microwave according to melting instructions on the chocolate chip package. Or, put them in a microwave safe dish and heat on 50% power for 1 1/2 minutes. Stir, and heat in 15 second intervals, stirring after each, until melted and smooth.
- Line a baking sheet with wax or parchment paper.
- Use one teaspoon of peanut butter or coconut filling and roll it into an egg shape in the palm of your hands. When rolling the coconut filling, grease your hands liberally with shortening, washing your hands and re-greasing when the filling starts to stick.
- Dip a fork into the chocolate and place the egg on top of the fork. Lower the fork until the bottom of the egg is submerged in the chocolate, and use a spoon to pour chocolate over the top and sides of the egg.
- Gently tap the fork on the side of the dish to allow excess chocolate to fall off.
- Use a toothpick to gently slide the egg off the fork and onto the lined baking sheet.
- Repeat until all the peanut butter and coconut filling has been used.
- Place the baking sheet in the freezer for five minutes or until the chocolate has hardened.
- Remove the eggs and carefully trim any excess chocolate with a knife. If desired, wrap individually in foil. Store in a covered container in the refrigerator until ready to eat.