If you’ve ever wanted to try peanut butter cups but could not due to a peanut allergy, then consider trying this nut-free homemade version. And, it makes the perfect addition to any Easter basket. While dipping these candy eggs may take a little bit of practice, they don’t have to look perfect. And, the versatility of this recipe allows you to adjust the filling for your specific taste or dietary/allergy needs.
Ingredients You’ll Need (and Why)
Butter: use unsalted butter since salt is added. If you choose to use salted butter, omit the salt.
Sunflower Seed Butter: use your favorite brand of creamy sunflower seed butter, like SunButter, as a peanut butter replacement.
Powdered Sugar: helps add structure and sweetness to the candy filling.
Vanilla: vanilla adds a nice flavor and warmth to the candy.
Salt: enhances the flavor while balancing out the sweetness.
Candy Coating: a chocolate candy coating holds up better and is easier to use. If using chocolate chips, add 1-2 tsp of vegetable shortening when melting so the chocolate becomes smooth and easier to work with.
Helpful Baking Tools
Cookie Sheet: place dipped candies onto a cookie sheet lined with a silicone baking mat or parchment paper so the candy can dry (and for easy clean-up).
Measuring Cups & Spoons: you’ll need both measuring cups and measuring spoons.
Mixing Bowls: use glass mixing bowls to hold measured ingredients and for melting chocolate.
Mixer: use a hand mixer or stand mixer to combine ingredients.
Spatula: a silicone spatula is perfect for scraping the sides of the bowl.
Cookie Scoop: use a cookie scoop to ensure the filling is the same size throughout.
Chocolate Dipping Set: using chocolate dipping tools make it easier to dip the candies, but a fork works, too.
Food Storage Containers: store candies in an airtight container in the refrigerator, with parchment paper layered between your candies.
Storing Candy Eggs
Candy eggs will keep in the refrigerator for up to two weeks. Just store in an airtight container, between parchment paper to avoid candy sticking together. Candy eggs also freeze well. Store in an airtight container between parchment paper for up to three months. To thaw, place the container directly into the refrigerator.
Looking For More?
For more no-bake candy treats, try these Nut-Free Twist on Buckeye Candies or these Easy Holiday Candy Bark that can be adjusted to whatever holiday you are celebrating. If you try any of these recipes, be sure to leave a rating and let me know what you think.
Candy SunButter Eggs
Ingredients
- 6 tbsp butter, room temperature
- 1 cup SunButter *any creamy sunflower seed butter works
- 2 cups powdered sugar add up to a 1/2 cup powdered sugar if you need more to form shapes.
- 1/2 tsp vanilla
- 1/8 tsp salt
- chocolate candy coating/almond bark
- 1 tsp vegetable or canola oil, optional use to thin out the chocolate, if needed
Instructions
- Line a cookie sheet with a silicone baking mat or parchment paper and set aside.
- With your mixer, beat the softened butter until creamy, about 2 minutes on medium-high speed. Add in the sunflower seed butter and continue to beat until combined, about 1-2 minutes on medium speed, scraping the bowl down as needed.
- Add in the sunbutter and continue to beat until combined, about 1-2 minutes on medium speed.
- Slowly add in the powdered sugar, vanilla and salt. Mix on low speed for about 1-2 minutes or until fully combined. The mixture may look a little crumbly.
- Using a cookie scoop (or about 1-½ tablespoons of filling), scoop up the filling and place them on the cookie sheet. Once all scooped, roll into balls, then flatten each ball so that it is about ¾ to 1” thick. Shape into an egg with your fingers and place back onto the cookie sheet. If the mixture is too soft to shape, allow them to firm up in the refrigerator for about 10-15 minutes. TIP: If the mixture is too sticky when shaping, add a little powdered sugar to your hands and then shape.
- Once the mixture is shaped into eggs, refrigerate for at least 1 hour to allow them to firm up before dipping.
- Melt the chocolate candy coating in the microwave in 20-30 second intervals. Stir, making sure the chocolate is smooth. If it feels too thick, add in about 1 tsp of oil and stir.
- To dip, place the filling into the chocolate and submerge it. Using a three-prong dipping fork (or a regular fork), bring the egg up to the top, tapping it lightly to remove any excess chocolate before placing it down onto your cookie sheet. If needed, use the dipping spear (or another fork or a toothpick) to help slide the egg off the dipping fork. Continue the process until all eggs are covered in chocolate. If the chocolate starts to firm up, rewarm it in the microwave for 10-15 seconds. If the filling gets too soft to dip, place it back in the refrigerator to firm up a bit.
- Drizzle any excess chocolate on top of the egg. Refrigerate the candies to help them fully set before serving. Keep candies refrigerated until serving. Yields about 15-18 egg candies (depending on thickness of candies).
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