Last year, I saw this pin on Pinterest and decided I had to make these for Easter. I needed to tweak the recipe to be gluten free, so with trial and error (and messing around with my flour ratios) I was able to create these yummy gluten free versions! This year I'll be making a new sweet treat for my Easter dessert competition, but I wanted to share this one with you guys because it was such a crowd pleaser! And of course, click on the original pin linked above for the regular recipe.
Here is what you will need:
Ingredients
1/2 cup of butter, softened
- 3/4 cups packed brown sugar
- 1 cup gluten free multi-purpose flour
- 1 cup coconut flour
- 1/2 cup almond flour
- 2 tsps vanilla extract
- 14 oz sweetened condensed milk
- 1 cup mini chocolate chips
- pink, blue, purple, and white candy melts
Instructions
- In the bowl of a large stand mixer, cream the butter and the brown sugar until light and fluffy, about two minutes. Beat in the vanilla.
- Slowly add the flour, scraping down the sides as necessary.
- With the mixer still running, slowly add in the sweetened condensed milk. You may need to stop the mixer periodically to scrape down the sides.
- Once it is fully combined, stir in the chocolate chips.
- Form the dough into one inch balls, and then shape into eggs. Place on a wax paper lined pan and cover loosely with plastic wrap. Refrigerate overnight.
- Melt the candy melts according to the directions on the bag. Keeping the truffles in the refrigerator, and removing only three or four at a time, dip them in the candy melts one at a time with a fork. Gently tap off any excess chocolate and let dry on wax paper.
I loved the presentation of these just as much as the taste! Super rich and delicious and almost too cute to eat. ;) What desserts do you eat on Easter Sunday? Is this a recipe you would try?
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