Calling all pistachio lovers! This one's for you. This delicious and nutritious Homemade Pistachio Easter Eggs are a delightful blend of creamy pistachio butter, almond butter powder, and monk fruit sweetener, all coated in a rich chocolate shell. Whether you're a die-hard pistachio fan or just looking for a unique and delicious Easter treat, you'll love the combination of nutty, creamy, and sweet flavors, not to mention how incredibly easy they are to make!
Here's why I love this recipe
- no-bake
- easy to prepare
- good source of protein
- high-fiber
- low calories
- no egg mold needed!
Ingredients used to make Homemade Pistachio Easter Eggs Recipe
**I've linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store. They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Unsweetened Powdered Almond Butter - Powdered Almond Butter (I highly recommend the Barney Butter brand because it has a pale cream color and is not brown like the others) is a defatted powdered almond butter that's low in fat, low in calories and high in protein. Like powdered peanut butter, it's meant to be mixed with water and spread onto toasts and the like, but we'll be using it as a thickener for our "frosting" recipe.
- Pistachio Butter – I bought my pistachio butter online on Amazon (see link), but you can also make your own. Here’s a terrific homemade pistachio butter recipe from What Great Grandma Ate.
- Sugar of Choice – I used monk fruit sweetener in this recipe to keep this recipe low-sugar and low carb, but raw cane sugar, coconut, date, and maple sugars are perfectly acceptable substitutes.
- White Chocolate Chips - you can use any chocolate chips in this recipe. I like this lower sugar, stevia-sweetened brand. To keep this vegan, you can also use this vegan white chocolate chip made with rice.
More Powdered Almond Butter Recipes
How to Make
Homemade Pistachio Easter Eggs Recipe
STEP 1
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.
STEP 2
Mix the almond butter powder with milk and pistachio butter.
STEP 3
First use a spoon to incorporate the dry and wet ingredients together until small clumps form. This way, the dough will stick less to your fingers when you knead.
STEP 4
Now use your hands to bring 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 pistachio-almond butter mixture all over your fingers.
If the dough seems too sticky, feel free to add 1-2 Tbsp more almond butter powder to adjust the consistency.
STEP 5
Divide the dough into 6 portions using a knife. Shape each portion into balls, then slightly flatten to get the egg-like shape.
STEP 6
For best results, let the eggs cool in the fridge or freezer until firm enough to coat in chocolate.
STEP 7
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.
Mix in the pistachio butter.
TIP: I also add a ½ teaspoon of coconut oil to the chocolate after melting. This 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.
STEP 8
Dip the pistachio butter eggs into the melted chocolate and drizzle with more chocolate on top.
STEP 9
Sprinkle on some crushed pistachio nuts on top if desired.
STEP 10
Enjoy!
Recipe Variations and Optional Add Ins:
- Click to see all of my Easter Egg Posts, and add in ideas HERE
How to Make these Treats Healthier
- Make this even healthier by adding a handful of nuts, seeds and old-fashioned oats to add texture and nutrition. Even better, add a tablespoon of ground flaxseed, hemp seeds, or chia seeds.
- For a comprehensive list of Easter Egg Flavor & Add In ideas, see this post HERE!
How to Store Homemade Pistachio Easter Eggs Recipe
- Store these easter eggs covered in the fridge for up to 3-5 days.
- You can also freeze these Easter eggs in an airtight container or freezer bag. They’ll be will be good up to three months.
Final Tips
- The biggest tip for using your hands to bring the dough together is to PRESS not KNEAD. If you use your fingers to knead the pistachio-almond butter dough will get all over your fingers, but if you use the flat of your palm to press instead the shaping will be so much easier!
- You can always control the consistency of the filling by adding more or less almond butter powder. To make it thicker, add more nut butter powder. To make it thinner, add a teaspoon of milk or water.
- I always add a ½ teaspoon of coconut oil to the melted chocolate. This helps to thin out the chocolate so that we get an even, glossy coating on the Easter eggs. It also helps to cut down on the amount of chocolate that gets on the eggs, too.
Homemade Pistachio Easter Eggs Recipe
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.
- Wait for the chocolate to set.
- Enjoy!
Video
Notes
- Click to see all of my Easter Egg Posts, and add in ideas HERE
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