Allergy-friendly Chocolate Easter Eggs
Everyone deserves chocolate candy in their Easter basket, even those of us with food allergies and intolerances. These are perfect for class parties too!
Recipe from:
Recipe type: Candy & Fudge
Serves: 12
  1. Mix the sunflower seed butter, organic shortening, and non-dairy milk together with a mixer. Mix well, until well blended. Add 1/2 of the powdered sugar, blend on low until mixed. Add remaining powdered sugar, and continue mixing until all mixed in. Altogether, mixing this filling takes about 2 minutes.
  2. After you make the filling, you'll scoop out one flat tablespoon at a time, pressing each one into the egg cavities of your silicone mold. If you don't have an egg mold, just roll each tablespoon of dough into balls, flatten, and hand shape to more of an egg shape.
  3. Place the whole tray of eggs in the mold in the freezer for 45 minutes or up to overnight.
  4. When ready to dip, remove from freezer while you prepare chocolate.
  5. In a glass bowl or other microwave safe bowl, add Enjoy Life semi-sweet chocolate mega chunks and organic shortening. Place in microwave for 30 seconds at a time, removing to stir and placing back in microwave as needed until mixture is smooth and shiny.
  6. Dip sunflower butter eggs into melted chocolate one at a time, turning to coat. Place each chocolate coated egg on wax paper to set.
  7. Decorate with allergy friendly sprinkles, non pareils, or colored sugar.
  8. Store at room temperature.
*If your allergies allow, you can substitute with peanut butter, almond butter, or hazelnut butter with equal success.

You'll want to keep the finished chocolate eggs at room temp. Chilling for too long will result in discolored (but still delicious) chocolate. If I was taking these to someone or to a class, I would chill them for a just 5-10 minutes right before leaving. Not enough to discolor, but it'll help the chocolate to not be messy once people enjoy them.
Recipe by My Gluten-free Kitchen at