These Creamy Ricotta Almond Easter Eggs are made with fluffy ricotta cheese and honey - just like cannoli! Easy to make and freezer-friendly, these ultra delicious Easter treats are the perfect healthy snack to eat whenever you're craving something sweet and creamy.
Here's why I love this recipe
- no-bake
- easy to prepare
- good source of protein
- can be low carb
- no egg mold needed!
Ingredients used to make Creamy Ricotta Almond Easter Eggs
**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.
- 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.
- Honey - I love the ricotta cheese and honey flavor combo, so I added some here to add the subtle honey flavor and sweetness. To keep these lower carb, replace the honey with more monk fruit sweetener.
- Chocolate Chips - you can use any chocolate chips (or chopped chocolate) in this recipe. I like this lower sugar, stevia-sweetened brand. If you want, you can also use unsweetened chocolate.
More Powdered Almond Butter Recipes
How to Make
Creamy Ricotta Almond 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 sugar of choice
STEP 3
Add the ricotta cheese and honey. 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 filling 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 8 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.
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 easter eggs into the melted chocolate and drizzle with more chocolate on top.
STEP 9
For the striped effect, drizzle melted white chocolate on top of the dark chocolate eggs
STEP 10
Enjoy!
Recipe Variations and Optional Add Ins:
- Try these easter eggs made with peanut butter powder like PB Fit and PB2
- 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 Creamy Ricotta Almond Easter Eggs
- 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 easter egg 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.
Creamy Ricotta Almond Easter Eggs that Taste Like Cannoli
Ingredients
- 1 cup powdered almond butter , use Barney's Almond Butter Powder for the best color
- 2 Tbsp granulated sugar of choice , I used monk fruit sweetener
- 2 Tbsp honey , for flavor. Can use more sugar
- ¾ cup ricotta cheese , can be skim or full fat
- ⅔ cup chocolate chips , melted
Instructions
- Mix 1 cup of Barney's almond butter powder with sugar of choice
- Add the ricotta cheese and honey first USING A SPOON until most of the cheese has been incorporated.
- Now use your hands to knead and compress the dough together.
- Check the consistency while mixing. For a thicker, fudgy filling texture, add 1 Tbsp more of almond butter powder. For a creamier filling, use the filling as is, or add more ricotta cheese
- Roll the mixture into balls, then slightly flatten to get the egg-like shape. If too soft, you can always refrigerate or freeze the filling before shaping.
- Once shaped, let the ricotta filling cool in the fridge or freezer until firm enough to coat in chocolate.
- Coat the eggs in melted chocolate
- Drizzle with more chocolate (optional - white chocolate), then wait for the chocolate to set.
- Enjoy!
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