About the Recipe
These homemade chocolate Easter eggs have a smooth, praline-like SunnyB centre and a rich chocolate coating. They’re a fun nut-free Easter treat for sharing, gifting, or making with kids.
Ingredients
Filling
160 - 170 g SunnyB Natural Sunflower Seed Butter (approx. ⅔ cup)
90 g icing sugar (¾ cup)
20 g butter, softened (1½ tbsp)
¼ tsp salt
½ tsp vanilla extract
Chocolate Coating
100 g chocolate, milk, dark or white
7 ml coconut oil (½ tbsp)
Preparation
Method
1. Make the filling
In a medium bowl, combine the SunnyB, softened butter, salt, and vanilla extract. Mix until smooth.
Add the icing sugar gradually, stirring until the filling is smooth and thick, with a praline-like texture.
Chill for 20–30 minutes to firm slightly.
2. Choose your shaping method
Option A: Silicone mould method
Melt the chocolate gently in the microwave or over a double boiler. Stir in the coconut oil.
Spoon a little melted chocolate into each cavity of a silicone Easter egg mould. Use the back of a spoon to coat the inside evenly. Chill for 10 minutes, then repeat if needed for a thicker shell.
Spoon the chilled SunnyB filling into each mould, leaving a small gap at the top.
Reheat the chocolate gently, if required. Spoon over the filling to seal. Smooth the tops, then chill until fully set.
Option B: Hand-shaped eggs
Line a tray or plate with baking paper.
Scoop small portions of the chilled filling, roll into balls, then shape into egg forms. Place on the lined tray and chill for 10–15 minutes.
Melt the chocolate gently in the microwave or over a double boiler. Stir in the coconut oil.
Dip each egg into the melted chocolate, lift out with a fork, let the excess drip off, and place back onto the baking paper. Chill until fully set.
Optional Variations
Crunchy Version
Use SunnyB Crunchy instead of Natural for added texture and bite.
Less Sweet Adult Version
For a softer, less sweet filling, combine:
160 - 170 g SunnyB sunflower seed butter (approx. ⅔ cup)
30 - 45 ml honey or maple syrup (2 - 3 tbsp)
15 g coconut oil or butter (1 tbsp)
pinch of salt
This creates a softer, more natural praline-style centre.
Chocolate Boost
Add 5–10 g cocoa powder (1 tbsp) to the filling for a richer chocolate flavour.
Coconut Variation
Roll the filling in desiccated coconut before coating, or sprinkle coconut over the finished eggs.
Notes
The filling has a smooth, praline-like texture.
Dark chocolate gives a more balanced result, while white chocolate makes a sweeter treat.
Chill the filling well before shaping if it feels too soft.
If using silicone moulds, a second chocolate layer helps create a stronger shell.
Store in an airtight container in the fridge for up to 2 weeks.