Chocolate Easter Eggs are easy to make with an Easter Egg Mold! You can even make a Chocolate Bunny using a mold. This tutorial/recipe is great for those with food allergies as you can use safe foods.
Sunflower Butter Chocolate Easter Eggs anyone? Sunflower Butter Chocolate Easter Eggs are a great alternative to Peanut Butter Chocolate Easter Eggs. Homemade Food Allergy Free Easter Candy.
Since Kay can’t have peanuts yet we figured we’d make our own fun and healthy (since they’re made at home and organic!) Sunflower Butter Chocolate Easter Eggs. Using a non-gmo and organic sunflower seed butter we filled up homemade chocolate Easter Egg shells! What I love so much about this Sunflower Seed filling is that it tastes just like peanut butter!
Last year I made my daughter an allergy free Easter Bunny and S’mores. I figured this year now that she’s a little older and OBSESSED with Surprise Eggs we’d make eggs with a surprise in them! I’m going to be making these the night before Easter and filling with fruits, stickers and of course the Sunflower Seed mixture. I already let her have some of the Sunflower Butter Chocolate Easter Eggs and she loves them!
I’m so excited for our Easter tradition of going to the park and doing a mini egg hunt. We have her follow the eggs until she finds her Easter Basket that the Easter Bunny left for her. 🙂 I’m not sure what the theme of her Easter Basket will be this year yet and that’s because compared to last year she has a LOT more safe foods with her FPIES food allergy.
One thing about the chocolate we used. We used a chocolate that is allergy free. Since the chocolate is allergy free it’s not as easy to work with if you were to get a good quality chocolate. It’s still obviously workable to use allergy free chocolate, but a real quality chocolate will give you much better results and easier to work with.
How to make Chocolate Easter Eggs
I started off by making tempering a huge batch of chocolate over a double boiler. I put about 3/4 of the chocolate into the bowl and reserved 1/4 of it for seeding. When tempering chocolate mix continuously and use a thermometer. You want it to hit about 118-120 degrees. Then you’ll add in the 1/4 of the seeding chocolate and bring it down to about 88-90 degrees.
How to make a Chocolate Bunny
Place the chocolate in your molds and then refrigerate until hardened. We used this Chocolate Easter Bunny Mold and this Chocolate Easter Egg Mold. If the chocolates don’t seem quite ready or aren’t popping out after being in the refrigerator for awhile, pop them in the freezer for 5 minutes.
When your chocolates are done they should just release out of the molds when you set it down on the counter. Crazy and cool, right?!
I just fill it the eggs up with the peanut free sunflower seed filling and then close them up. The best way to get the chocolate to stay together is place them on a cookie sheet that’s really hot from the oven and then the chocolate halves will melt together. If you want you could also dip into the chocolate, but that could be a bit messy, fun but messy! Talking about messy, these are a bit mess but ohhhhh so much fun and delicious too!
If you don’t want a full egg you can do a half egg and fill them with the peanut butter and then a layer of chocolate. Refrigerate again and then pop them out. This will not work if you use candies though.
As I type I hear Kay munching away on all of the chocolate I made while she was sleeping. She loves waking up from a nap and seeing such yummy treats! Now off to enjoy with her, we hope you enjoy too!
Sunflower Butter Chocolate Easter Eggs
- 1 cup organic sunbutter
- 1/4 cup butter , softened
- 1/4 cup powdered sugar , sifted (we use organic)
- pinch of himalayan sea salt (if sunbutter is unsalted)
- 1 tablespoon chocolate melted
- 3 cups chocolate melted
- Mix together all the ingredients aside from 2 cups of chocolate.
- Pour the chocolate into desired molds and allow to harden.
- Remove the molds and then fill with the peanut butter mixture or candies.
- Seal the eggs with more melted chocolate.
NOTE: Our daughter has FPIES which is different than an Anaphylaxis food allergy reaction. We use a seed butter that is processed in the same facility as peanuts and soy. We recommend that you use your safe seed butter for this recipe, SunButter is a great option! 🙂