schokoeier - Chocolate eggs in a nest

Vegan Almond Butter Chocolate eggs

You can get ordinary chocolate Easter eggs everywhere. These homemade vegan almond butter chocolate eggs are ready in no time at all and taste simply delicious. Any Easter bunny would be very happy to hide them. A melt-in-the-mouth core with a chocolate shell. Thanks to Eat with Andrea for this recipe!



Preparation Time

60 min.

Waiting Time

35 min.


10 Servings


For the coating

  • 100 ml Joya Almond Drink
  • 1 tbsp coconut oil
  • 7 tbsp raw cocoa powder
  • 4 tbsp agave syrup

For the decoration

  • 2 tbsp edible flowers
  • 2 tbsp raspberry or acai powder

For the filling

  • 250 g almond butter
  • 100 g desiccated coconut
  • 5 tbsp oatmeal
  • 3 tbsp agave syrup
  • 1 pinch salt


  1. Mix all the ingredients for the filling in a food processor or a high-power blender until everything is well mixed. (The mixture can also be kneaded well in a large bowl.) Scrape the mixture from the sides of the bowl using a spatula and continue mixing until the dough sticks together.
  2. Shape small eggs from the almond dough and freeze briefly or put in a cold place until they are set. Meanwhile, prepare the chocolate coating. Melt the coconut oil and mix well with the Joya Almond Drink (slightly warm), raw cocoa powder and agave syrup. The consistency is just right when the icing looks like melted chocolate and the filling doesn’t show through when glazed. If necessary, add more cocoa powder (please note: bitter - more cocoa powder - more agave syrup) if too runny, or more coconut oil or Joya Almond Drink if too stiff.
  3. Coat the eggs with the chocolate coating. Then place the coated eggs on some baking paper and decorate with raspberry powder and edible flowers. Then put in the fridge until the icing has set. (approx. 1/2-1 hour) The chocolate eggs will keep for up to one week when stored in the fridge. Up to 3 months if frozen.

With the chocolate coating, use your intuition because not every raw cocoa powder mixes the same with the rest of the ingredients. Test how much you need by starting with a small amount and then gradually adding more and more. So you get the perfect icing! (Should look like melted chocolate). If the cocoa powder forms lumps, heat the entire mixture briefly and mix everything well to get rid of the lumps.

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