Chocolate Easter Eggs

Ditch the store bought candy this Easter and make these homemade chocolate Easter eggs instead! These adorable and fun-shaped chocolate treats are not only cute and beautiful but also better-for-you! No weird ingredients here – just pure, delicious chocolate transformed into festive Easter eggs using a silicone mold. These no-bake chocolates are the ultimate Easter treat for everyone. They’re kid-friendly with fun sprinkles, but also perfect for those with dietary restrictions – they can be made gluten free, vegan, nut free and allergy-friendly. You’re going to love filling your Easter baskets with these homemade beauties or crafting them together as a fun family activity! Whether you’re whipping up a batch for a festive party or creating edible gifts, these chocolate Easter eggs are sure to be a hit!

Why You’ll Love These Chocolates

They are so fun to make!

These chocolate Easter eggs are cute and delicious.

This recipe can be made gluten free, dairy free and nut free.

These eggs are made with great and minimal ingredients.

They are a no-bake treat!

These are perfect for your Easter party.

Make these chocolate Easter eggs with your kids- they are super kid-friendly!

Equipment Needed

All you need to make these chocolate Easter eggs is a silicone Easter egg mold, 1 bowl, 1 spoon and measuring cups and spoons.

Ingredients Needed

Chocolate: I am dairy free, so I used dairy free chocolate here. Feel free to use any kind of chocolate you desire.

Nut or Seed Butter: I used sunflower butter here because I have a peanut allergy. You can use any kind of nut or seed butter!

Coconut Oil: Coconut oil helps to make the chocolate thinner and easier to pour and spread. It also gives it a shiner finish!

Sprinkles: Sprinkles are completely optional but I like to add pastel sprinkles on top to make these chocolate Easter eggs a little more festive! Plus, who doesn’t love sprinkles?

Step-By-Step Instructions

Step 1: Gather your ingredients.

Step 2: Combine 1 tsp coconut oil and 1 cup of mini chocolate chips in a bowl and melt.

Step 3: Fill egg mold 1/3 of the way with melted chocolate and freeze for 10 minutes.

Step 4: Add nut or seed butter on top, filling it about 2/3 of the way. Freeze for 10 minutes.

Step 4: Melt remaining chocolate and coconut oil and add on top of the nut or seed butter. Freeze until fully hardened or overnight. Option to drizzle extra chocolate on top of the eggs to add fun sprinkles! 

Storage

Store these chocolate Easter eggs in the freezer in an airtight container.

How to Serve

These chocolates are the perfect sweet treat to bring to your Easter party! Serve them as part of a delicious Easter brunch or lunch spread. They fit in perfectly on the dessert table and also make the perfect gift! You can add them to Easter baskets also!

Variations

Chocolate: I used dairy free chocolate but you can use milk chocolate or even white chocolate here! This chocolate Easter egg recipe will work with any kind of chocolate.

Nut or Seed Butter: I used sunflower butter in this recipe but any kind of nut or seed butter will work. Try using peanut butter, almond butter, pumpkin seed butter, macadamia nut butter and more!

Coconut Oil: If you do not have coconut oil on hand or you have a coconut allergy, you can omit it from the recipe.

Sprinkles: The sprinkles are also completely optional! Feel free to omit them or use your favorite kind of sprinkles!

Recipe FAQ

What is the most popular chocolate Easter egg?

The Cadbury Creme Egg and the Lindt Gold Bunny are the most popular chocolate Easter candies. They are not allergy-friendly though! I love my version because they are made with good ingredients and adaptable for different allergies.

How do I melt the chocolate?

You can melt the chocolate via the microwave or a double boiler.

Microwave: Place the chocolate in a microwave-safe bowl. Heat on low power (50% or less) for 30-second intervals, stirring well after each interval. Continue heating in short bursts until the chocolate is almost completely melted, with just a few lumps remaining. Remove from the microwave and stir until the remaining lumps melt with the residual heat.

Double Boiler: Fill a saucepan with about an inch of water and bring it to a simmer. Find a bowl that can fit snugly on top of the pot without touching the water (a heat-resistant glass bowl works well or another pot). Place the chocolate in the bowl. The steam from the simmering water will gently melt the chocolate. Stir occasionally until smooth. Once melted, remove the bowl from the heat source.

What is the best chocolate to use?

I prefer using the Enjoy Life or Hu Kitchen (get 20% with code LESSWITHLAUR) brands because they are dairy free and have amazing ingredients! Feel free to use any type of chocolate you love.

What kind of nut or seed butter can I use?

Any kind you love! Honestly, the sky is the limit. I made these with sunflower butter but feel free to try out almond butter, peanut butter, hazelnut butter and more!

Do I have to freeze them in between?

Yes. Freezing the layers in between helps them to harden and be able to sustain the weight of the next layer! I promise they are worth it.

Can I make this recipe nut free?

Yes, if you use chocolate that is nut free and a sunflower seed butter then this recipe will be nut free.

Related Recipes

Be sure to try these dessert ideas next:

Chocolate Strawberry Cookies

Matcha Chocolate Chip Cookies

Air Fryer Caramelized Banana

Gluten Free Mug Brownie

Vegan Ice Cream Sandwiches

If you make these chocolate Easter eggs and love them, I would really appreciate a 5 star review! I also love seeing your creations so please tag me on Instagram or TikTok.