Allergy Friendly Chocolate Easter Eggs

Well, I found that my son was allergic to peanuts when he was 10 months. Right now he has a moderate allergy, but it could get more severe over time. So of course, I am a nervous wreck when it comes to parties, food, etc.. Peanut ingredients are in sooooooo many things!!! We also need to stay away from anything that was made in a facility that processes peanuts too. It's very difficult. This eliminates A LOT of candy for him.

The peanut butter filled chocolate Easter eggs are my favorite candy. Unfortunately because my son has an allergy to peanuts, it is extremely difficult for us to have them. Instead, I decided to make sunflower butter filled chocolate eggs for us so Harry can be included too!! :) Sunflower butter is an excellent substitute for peanut butter. Sunflower butter chocolate eggs are quite delicious too. ;)

Here's what you need:
1 cup sunflower butter
1 cup chocolate chips
1/3 cup whole wheat flour
1/3 cup water
2/3 cup powdered sugar
2 tablespoons butter



So how do you make these? It's simple, but it will take you about an hour.

Here is what you do:

1. First, combine all of the ingredients except for the chocolate chips and mix them in a blender or food processor.
Note: You may need to stir several times to prevent clumping.



2. Line two plates with wax paper.

3. Using a spoon, scoop small egg shaped fillings onto the wax paper.




4. Refrigerate them for 25 minutes.

5. In microwave safe bowl, microwave the chocolate chips in 30 second intervals while stirring occasionally to prevent clumping.

6. Pull the fillings out of fridge. Then using a fork, dip them in the melted chocolate for their coating.



7. Then place the chocolates back in the fridge for another 25 minutes. This gives the chocolate time to harden around the filling.

8. Enjoy!!!! :)



Note: They are best kept in the fridge because sunflower butter tends to get gooey at room temperature.