Nutty Chocolate Easter Eggs

By: Claire Georgiou, Reboot Naturopath, B.HSc ND

These are an extra yummy bliss ball with a chocolate coating and a nut in the middle for extra decadence and crunch. These are a great healthy and delicious Easter egg alternative for any celebration. You can substitute with any nut butter of your choice and coat in cacao nibs and crushed almonds and use a hazelnut in the middle if you wish to try something a little different. I hope you enjoy this homemade nutty chocolate eggs as much as I do!

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  • ½ cup (120 g) nut butter (I used a mixture of brazil, almond and cashew)
  • ¼ cup (40 g) almonds
  • 2 tsp chia seeds
  • 6 dates
  • pinch of Himalayan salt
  • 1 tsp vanilla extract
  • 8 whole almonds

Chocolate Coating

  • 2 tbsp coconut oil, melted
  • 2 tbsp cacao powder
  • 1 tbsp honey
  • OR unsweetened dark chocolate melted


  • Process nut butter, almonds, chia seeds, dates, salt and vanilla extract in a food processor or a high speed blender.
  • Once well combined and forms easily into a ball, grab 1 Tbsp. of the mixture and form into an egg shape, then push 1 almond into each ball then reshape again.
  • Once all balls are shaped with 1 almond in each, store them in the freezer to harden slightly for 20 mins.Nutty Chocolate Easter Eggs in Mold
  • Melt coconut oil and combine all the chocolate coating ingredients or melt the unsweetened chocolate and coat the balls completely in chocolate by swirl them around in a small bowl.
  • Return these balls into the freezer for 20 mins to harden completely.
  • Store in the fridge or freezer (I think they are served best left out of the freezer for 15-20 mins).Nutty Chocolate Easter Eggs for Post


  • Nut butter – nuts of your choice and process well
  • Almonds – any nut of your choice
  • Chia seeds – flaxseeds
  • Dates – honey, maple syrup (1 tsp per date)
  • Almonds – hazelnut brazil, pecan, macadamia, cashew, peanut

Prep time: 30 minutes

Cook time: 1 hour (in freezer)

Total time: 1 hour, 30 minutes

Servings: 8

  • Nutrition per serving:
  • Calories200
  • Fat14g
  • Saturated Fat2g
  • Cholesterol0mg
  • Sodium115mg
  • Carbohydrates20g
  • Fiber4g
  • Sugars14g
  • Protein 5g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

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