Nutritious Seed & Nut Chocolate Eggs for Easter 2026
A delicious homemade Easter treat with a more nourishing twist. These no-bake chocolate eggs are packed with dates, seeds, nut butter and dark chocolate, and are perfect for keeping in the fridge over the Easter break.
These Nutritious Seed & Nut Chocolate Eggs are one of my favourite Easter treats to make at home.
I first shared this recipe a couple of years ago, and it is still one I come back to every spring. It is based on my chocolate seed bars recipe, but shaped into festive little eggs for Easter.
They are a lovely alternative to shop-bought Easter sweets and have a lot more staying power too. The dates add natural sweetness, the coconut flour brings fibre, and the seeds and nut butter make them satisfying and full of goodness. Your current recipe includes dates, milled flax/sunflower/pumpkin seeds, coconut flour, raisins, almond or peanut butter, maple syrup or agave, cacao nibs, goji berries, orange zest, dark chocolate and creamed coconut.
I love having these in the fridge over the Easter weekend for an afternoon pick-me-up with a cup of tea or coffee. They also make a great little homemade gift or something lovely to make with children.
Nutritious Seed & Nut Chocolate Eggs
Makes: approx. 50 eggs
Prep time: 30 minutes
Ingredients
- 140g dates, chopped
- 100g milled flax, sunflower & pumpkin seeds
- 60g coconut flour
- 75g raisins
- 140g almond butter or peanut butter
- 125ml maple syrup or agave
- Optional: substitute 30g chicory root syrup
- 3 tbsp raw cacao nibs
- 2 tbsp goji berries
- 2 generous pinches of sea salt flakes
- zest of 1 unwaxed orange
- 100g dark chocolate
- 80g creamed coconut
Method
- In a food processor, combine all the ingredients except the chocolate and creamed coconut until the mixture becomes sticky and gooey.
- Roll 1 tablespoon into a ball and then shape into an egg. Chill for 10 minutes.
- Meanwhile, slowly melt the chocolate and creamed coconut in a bowl over simmering water.
- Dip the eggs into the melted chocolate and remove with a fork, allowing the excess to drain onto a wire rack.
- Chill until set, then carefully remove from the tray.
Storage:
Keep in the fridge for up to 2 weeks.
If you make these over Easter, I’d love to hear how you get on.
