Granola Butter Chocolate Eggs

Michele's Original Oat & Nut Butter in recipe for Granola Butter Chocolate Eggs

Are you a fan of those sweet and salty, chocolate-covered peanut butter eggs that mark the arrival of spring? Once you taste these Granola Butter Chocolate Eggs--made with our wholesome Oat & Nut Butter and just a couple other simple ingredients--you'll never even look at the sugar-laden store bought version again! Tip: Though these come together quickly, you will need to pause for refrigerating and freezing during the making of these treats. 

Makes 12-20 "eggs"


One 10-ounce jar of Michele's Oat & Nut Butter (Original or Maple Pecan)

1/2 cup coconut flour

3/4 cup chocolate chips (or equivalent of chopped chocolate before melting)


  • Up to 1 tablespoon vegetable oil of choice
  • Garnishes, such as chunky sea salt, sprinkles or crumbled Michele's Granola


  1. Stir your jar of Oat & Nut Butter to recombine the ingredients (it's natural with no added emulsifiers or hydrogenated oils, so the oil and solids may separate), then pour the entire jar into a bowl.
  2. Add the coconut flour to the Oat & Nut Butter, using a fork or whisk to combine it into a dough. Refrigerate for up to an hour (no less than 30 minutes) to allow the dough to firm up. Meanwhile, line a baking sheet with parchment paper.
  3. Create egg shapes by rolling tightly compacted balls of dough--1-2 tablespoons each--either by hand, with two spoons, with a melon baller, or by a combination of any of these tools/techniques. Place them on the parchment, and freeze at least one hour. If the dough gets sticky as you're working, pop it in the fridge or freezer for a few minutes to re-firm it up.
  4. When you're ready to dip your eggs, melt your favorite chocolate chips over a double boiler (or heat them in the microwave in a wide bottomed microwave-safe bowl in 30 second intervals, being sure to stir well to avoid burning). Add up to a tablespoon of oil to help the chocolate flow more evenly.
  5. Dip the cold eggs in the melted chocolate, covering it completely. If you'd like to garnish with sea salt, sprinkles or granola, add the garnish immediately after dipping to ensure it sticks.
  6. Store in the fridge up to two weeks, or the freezer for up to three months.

Kitchen Tip: This recipe is easily made vegan by choosing vegan chocolate. All other ingredients are naturally vegan and gluten-free!


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