Remember those sweet chocolate “eggs” you used to eat around springtime as a kid? We recreated the memorable confection, adding Pumpkin Seed Butter to make them an allergy-friendly treat with green surprise inside. These chocolate eggs are a fun activity to make with kids, but are also elevated enough for adults to enjoy, too.
- 1/2 cup Pumpkin Seed Butter
- 1/4 cup sifted confectioner’s sugar
- 1/4 cup oat flour (store bought, or blend rolled oats in a blender or food processor until they turn to flour)
- 1/8 teaspoon kosher salt
- 2/3 cup semi or bittersweet chocolate chips (vegan if desired)
- 1 teaspoon flaky sea salt, for topping (optional)
In a small bowl, use a fork to mix together the Pumpkin Seed Butter, confectioner’s sugar, oat flour, and kosher salt until well combined.
Scoop 1 tablespoon of the Seed Butter mixture out of the bowl and into your palm. Gently roll it into an egg shape and place on a parchment-lined plate or tray. Repeat until all the Seed Butter mixture has been formed into “eggs.” Place them in the freezer for 20 minutes or until firm.
Meanwhile, make the melted chocolate. Pour the chocolate chips into a small microwave-safe bowl, and microwave in 30-second intervals, stirring between each interval. We did three 30-second rounds in the microwave, but every microwave is different.
Take the Pumpkin Seed Butter “eggs” out of the freezer. Gently plop each “egg” in the melted chocolate, tossing with two forks to coat on all sides. Using the two forks, gently lift the chocolate-covered “eggs” out of the melted chocolate mixture and let excess chocolate drip off the eggs and into the chocolate bowl for a few seconds. Place the eggs on the parchment paper and sprinkle the tops with flaky sea salt, if using. Pop them back into the freezer to set for 5-10 minutes, or until the chocolate is fully set.
Enjoy! They can be stored in the fridge or freezer for up to one week.