Strawberry Cream Eggs (AIP / Paleo) {Bonus: Chocolate-Covered Almond Eggs}

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Easter brings to mind my faith, bunnies, spring, and of course, chocolate covered cream eggs. It’s no secret I love chocolate but knowing how it doesn’t always love me back, I wanted to make a chocolate covered egg that was both AIP and totally delicious. Like something my daughter would gobble up delicious. These Strawberry Cream Eggs are IT! They are creamy and sweet inside and chocolaty out. Rich and satisfying, they’ll become a fast favorite as they take literally minutes to put together. And how adorable are they?!

And yet, I felt I would be remiss if I didn’t also create a recipe for chocolate covered almond butter eggs. I don’t eat peanut butter anymore, but I am very grateful that I’ve been able to reintroduce almonds and almond butter. Although I don’t eat it everyday, almond butter is of course a beloved vehicle for all things treat-related.

Chocolate Covered Easter Eggs

So I present to you a bonus recipe, for Chocolate-Covered Almond Butter Eggs!! Like the strawberry cream, these are super easy to pull together and are sure to be a big hit! I covered these in “carob” instead of chocolate but you can easily swap out one for the other.

Reaching for Chocolate-Covered Easter Eggs

Let’s just say this girl right here could. not. resist. That reaction is what I go for! But given her propensity to love even my kitchen failures (a gummy zucchini bread was declared delicious) I also need my hubby to approve. And let’s just say he also did (as evidenced by how quickly these vanished)!

Chocolate Covered Eggs

These strawberry cream eggs use only 7 ingredients and take 5 minutes to wait. OK, there is the hour they need to spend in the freezer to harden, but that is time you can spend playing with your beloved pet, going for a walk, or making a delicious meal. You can have fun and live life while your treats are prepared for consumption – which makes them all the more awesome.

Strawberry Cream Eggs

And if you’re anything like C, you’ll want to hide these somewhere they can’t easily be reached, especially if you want to save some for sharing. Unfortunately, just putting them in the freezer won’t be enough to keep you or the little ones away (ask me how I know).

These Strawberry Cream Eggs are AIP / Paleo + Vegan! Perfect for Easter or anytime you want to make something special.

What You Need for This Recipe:

  • you’ll want an egg silicone mold for these. I used this one, which makes nice, large eggs!
  • baking sheet (after freezing up with carob or chocolate coating)
  • dipping tool: I actually did use this little gadget and it worked really well, better than a spoon (easier handling and less mess)
  • maple syrup (or swap for honey)
  • coconut manna (not the same as coconut cream, which won’t work to hold cream together)
  • refined coconut oil (I find I like this kind much better for baking)
  • sea salt (just a pinch)

Don’t forget to #letscreatethesweetlife if you make this! Enjoy friends!

Pin for Later:
Strawberry Cream Eggs

These, along with our Braised Leg of Lamb and 5 Minute “Chocolate’ Orange Fudge are featured on Phoenix Helix’s Recipe Roundtable #211! Check it out!

Strawberry Cream Eggs (AIP / Paleo / Vegan)

Creamy on the inside, "chocolaty" on the outside, these strawberry cream eggs are rich, decadent and berrylicious! They feature carob instead of cocoa powder, making them AIP as well as paleo + vegan.  

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 7 eggs
Author Alyssa Reaves

Ingredients

Cream Filling

  • 1 cup packed, diced strawberries
  • 1/2 cup coconut manna
  • 2 Tbsp maple syrup
  • pinch sea salt

Coating

  • 1/4 cup melted coconut oil (refined)
  • 1 Tbsp maple syrup
  • 3 Tbsp carob powder (or sub cacao if tolerated)
  • pinch sea salt

Instructions

  1. Soften manna to near-melted consistency by placing jar in a pan filled with hot water.

  2. Puree strawberries. 

  3. Combine all Cream ingredients in a bowl and mix well. Spoon into egg silicone mold and place in freezer to harden, ~1 hour.

  4. Make coating by combining all ingredients in bowl and mixing well. When eggs have hardened, dip one at a time into coating, then place back on baking sheet. Return to freezer for several minutes to harden completely. Store in fridge.


And as promised, Chocolate-Covered Almond Butter Eggs! You will want a
baking sheet, dipping tool (if desired), and silicone egg mold.

Chocolate Covered Almond Eggs

Rich, buttery and decadent, these chocolate covered eggs have an almond butter cream center and "chocolate" carob (or sub cacao) coating. 

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Author Alyssa Reaves

Ingredients

Almond Butter Cream

  • 1/2 cup almond butter
  • 3 Tbsp coconut oil
  • 2 Tbsp maple syrup
  • pinch sea salt

Coating

  • 1/4 cup refined coconut oil, melted
  • 1 Tbsp maple syrup
  • 3 Tbsp carob powder (sub cacao if tolerated)
  • pinch sea salt

Instructions

  1. Mix ingredients together. Pour into silicone mold and place in freezer to harden, ~1 hour.

  2. Mix coating ingredients together. Dip eggs in one at a time to coat, then place on baking sheet and return to freezer to finish hardening, just a few minutes more.

 

4 Replies to “Strawberry Cream Eggs (AIP / Paleo) {Bonus: Chocolate-Covered Almond Eggs}”

    1. Thank you so much!! The trouble is that neither avocado or olive oils will stay solid enough – so the eggs won’t hold together. Palm shortening might work great, I think!! Are you sensitive to coconut?

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