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Remember those tasty peanut butter eggs that would come out around Easter time? Well, now you can make a healthier version that still tastes good!!

*Remember to buy organic and avoid your food allergies when making this recipe! If you do not know what your food allergies are, get them tested soon!


1/2 cup + 2 Tbsp sunflower seed butter or your favorite nut/seed butter
1/2 cup organic powdered coconut sugar or powdered birch xylitol
1 tsp pure vanilla extract
1/2 cup (heaping) Lily’s dark chocolate chips
1 tsp organic coconut oil


In a mixing bowl, beat together the sunflower seed butter (or other nut butter of choice), the powdered sweetener, and the vanilla. Beat until it forms into a dough. You may need more or less of the powdered sweetener; it just depends on the consistency of your nut butter.

Then, form the dough into egg-shaped ovals and place them onto a cookie sheet lined with parchment paper. Place in the fridge or freezer while you melt the chocolate coating.

For the chocolate coating, combine the chocolate chips and the coconut oil in a saucepan over low heat and melt, stirring occasionally. Then, dip the eggs into the chocolate mixture and place them in the fridge or freezer again to set. These can be stored in the fridge or freezer, or at room temperature.