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INGREDIENTS
1 cup powdered almond butter (90g), use Barney Almond Butter Powder for the best color
2 Tbsp sugar of choice , I used granulated monk fruit sweetener
¼ cup milk of choice , I used almond milk
3 Tbsp pistachio butter
Chocolate Coating
½ cup white chocolate chips
1 tsp pistachio butter
½ tsp coconut oil , optional to thin out melted chocolate
INSTRUCTIONS
Use a spoon to transfer the almond butter powder into the measuring cup then level it with a knife.
📝Note: this helps to avoid packing the powder which can lead to using more powder than needed.
Mix the almond butter powder with sugar, then add milk and pistachio butter, first USING A SPOON until small clumps form.
📝Note: This way, the dough will stick less to your fingers when you knead.
Now use your hands to knead and compress the dough together. The key is not to use your fingers to knead, but to use the flat of your palm to press instead, otherwise, you’ll end up with the dough mixture all over your fingers.
Roll the pistachio-almond butter mixture into balls, then slightly flatten to get the egg-like shape.
Once shaped, let the pistachio-almond butter filling cool in the fridge or freezer until firm enough to coat in chocolate.
Melt the chocolate for glazing – place ½ cup of chocolate chips or chopped chocolate in a microwave-safe bowl and heat on high for 30 seconds, then stir. Afterward, continue microwaving in 15-second intervals, stirring each time, until the chocolate is smooth and melted, about 1 minute total.
Add the pistachio butter and optionally ½ tsp of coconut oil.
📝Note: The coconut oil is optional, but it helps to thin out the chocolate so that we get an even, glossy coating. It also helps to cut down on the amount of chocolate that gets on the eggs.
Dip the pistachio easter eggs into the melted chocolate and drizzle with more chocolate on top. Sprinkle some chopped pistachio nuts or coarse salt on top if desired.