SunButter Easter Eggs

Start to Finish: 6 Hours

Servings: 8-12 Pieces



1 cup SunButter Creamy

1 cup dairy-free chocolate chips

1 tablespoon honey

1/4 teaspoon coconut oil

2 tablespoons sprinkles for garnish

Optional: 1 tablespoon sugar

Silicone Easter-themed molds.



  1. Place a small saucepan on the stove top. Turn the heat to medium-low. Pour the chocolate chips in and add 1/4 teaspoon coconut oil. Stir continuously until all of the chocolate is melted.
  2. Pour a thin layer of chocolate into the silicone molds. Use a spoon to help pull the chocolate up the sides of the mold to create an outer shell. Place the silicone mold in the freezer for an hour.
  3. Place a small clean saucepan on the stove top. Turn the heat to medium-low. Add SunButter and honey. Add additional sugar if you’d like the treats a little more sweet. Stir continuously until the mixture is fully melted.
  4. Pour the SunButter mixture into the molds as a layer on top of the chocolate. Then, freeze for 3 hours or overnight.
  5. Then, re-heat your chocolate mixture on the stove top. Pour over the SunButter mixture. For a fun twist, pour sprinkles onto the chocolate to have a fun sprinkle surprise on the backs of the chocolates once the are out of the molds.
  6. Freeze 1-3 hours or overnight. Pop the chocolates out of the molds.
  7. To decorate the eggs, lightly drizzle the chocolate mixture or the SunButter mixture over the eggs. Then, add sprinkles.
  8. Serve on a platter or in plastic Easter Eggs in cellophane bags from your local craft store.
Share This Recipe