Chocolate eggs with coconut and almond

These sweet, no-bake treats take minutes to throw together. They are cute, festive and made using clean ingredients. The chocolate and a hint of coconut make for an irresistible pairing!

Ingredients

1 cup almond flour

1/2 cup coconut flour

2 tsp cocoa powder

3 tbsp almond butter

1 1/2 tbsp maple syrup

1/2 tsp vanilla extract

1/8th tsp ground cinnamon

1/4 tsp ground cardamom

1 tsp coconut oil

pinch of sea salt

1/2 cup dairy free chocolate chips

Toasted crushed unsalted pistachios, as needed

Directions

1. In a large bowl, mix together all the ingredients listed above

2. Take a small amount of the mixture and shape it into an egg, gently pressing them together inside your palm. The almond butter helps to hold them together. Continue with the remaining mixture and set them aside

3. Melt the chocolate - You can microwave the chocolate chips in a microwave save bowl in short bursts of 10 seconds or on the stove top, takes only about a minute

4. Prepare a tray with parchment paper

5. Gently spoon the eggs into the melted chocolate until all the sides are covered. A quick dunk, in and out, is all that is needed.

6. Place the chocolate-covered eggs on the prepared tray

7. Sprinkle the pistachios

8. Place the tray in the refrigerator for about 5-10 minutes to let the chocolate set

   *You can jazz up the outsides with any other nuts or sprinkles.

   *You can use any nut butter of your choice. I love the combination of almond butter with the chocolate and coconut

   * I used Bob’s Red Mill coconut and almond flour.