Peachy Palate's Almond Butter 'Fudge' Eggs

Easter is quickly approaching and Peachy Palate has created a Dairy Free, Gluten Free, Sugar Free alternative which still tastes delicious!

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  • 1/2 cup (120g)
  • natural almond butter
  • 2 tbsp (28g) clarified butter (replace with coconut oil for vegan friendly version in addition to coconut oil below)
  • 1 tbsp (14g) coconut oil
  • 1/3 cup (40g) raw almonds roughly ground
  • Pinch of Himlayan Rock Salt
  • Optional 1‐2 tbsp powder stevia or 1 tbsp (20g) raw honey

For the chocolate:

  • 1/2 cup (110g) raw cacao paste 
  • 1 tbsp (14g) coconut oil
  • 1/2 tsp vanilla extract 
  • Optional 1‐2 tbsp powder stevia or 1 tbsp (20g) raw honey


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  1. Melt clarified butter and coconut oil; mix together all filling ingredients and spoon in to your silicon egg mold. Place in the fridge overnight or freezer for 1 hour to firm up. If firming up in the freezer place in the freezer for 10 minutes before coating in chocolate. This method works best in terms of creating a glossy smooth chocolate coating.
  2. Melt cacao paste in the microwave in 30 second intervals stirring in between along with coconut oil or in a bain marie (this will take longer). Whisk with all other ingredients. 
  3. Dunk each nut butter egg into the chocolate one at a time using a large spoon, gently pick up with a fork to shake off excess. Place on a baking tray covered with baking parchment. Place in the freezer for 5 minutes, remove and repeat with each egg to double coat. Drizzle with chocolate to make them look pretty!
  4. Allow to firm up at room temperature or place in the fridge for 30 minutes. Store in the fridge for up to two weeks or freezer for up to one month in seal tight container!
PP fudge