Homemade Date Syrup & No-Nut Butter Easter Eggs

Homemade Date Syrup & No-Nut Butter Easter Eggs


What a title, right? But I needed to make sure you saw EVERYTHING that this post is going to entail. Because it’s pretty awesome if I do say so myself.

First, the date syrup. I have a thing with sweeteners. If there is maple syrup in my house, I will find a way to eat it. If there’s dates, it’s less likely. Don’t ask me why, it’s just the way I work. So I can keep dates in my house indefinitely and be perfectly fine…which is the beauty of this first recipe.

Date syrup can be used in place of other liquid sweeteners. It’s PERFECT for the second recipe of this post too. Can you believe it… I made these yummy eggs with ONLY dates as a sweetener? Yep. Pretty cool.

pre & post blending

So the date syrup. Here’s how you make it:

1 c water
1/2 c dried dates, pitted
1 mason jar

1. Dump everything in the jar and let it soak in the fridge 12 hours.
2. Use an immersion blender on it until it’s totally smooth. Store in the fridge and use as you desire!

Simple, right?

Now onto the eggs. Make sure you have a batch of this ready to go for this next one. No more reese’s eggs for you guys…you can do so much better! These eggs are delicious and have NO NUTS in them. So if your kid has to be peanut free? No problemo. They keep their shape in the fridge so as long as they go in the lunchbox they should be fine! you can also store them in the freezer, and then they will thaw out in time for a treat at lunch!

DSC_0011-001 DSC_0052-001

I think these would please a lot of folks. Check out the simple recipe:

Homemade Date Syrup & No-Nut Butter Easter Eggs
Author: Sam
Prep time:
Total time:
Serves: 10
  • 1/2 c tahini (sesame seed butter)
  • 2 tbsp coconut flour
  • 4 tbsp date syrup
  • pinch of salt
  • 3 tbsp coconut oil
  • 3 tbsp cacao powder
  • 3 tbsp date syrup
  1. Mix the first 3 ingredients together in a bowl. Form into egg shapes and lay on parchment paper in rows. Sprinkle with the pinch of salt. Place in freezer for 1 hour.
  2. After one hour, melt the coconut oil and mix thoroughly with the remaining ingredients. Dip each egg and roll around in the melted chocolate, and replace back onto the parchment. When all 20 are done, return to freezer for at least 5 minutes. Can be stored in fridge or freezer, freezer for more crunchy, fridge if you want them softer.
  3. *note: pour any leftover chocolate on the tray and let it freeze too, and you have an instant hunk of chocolate!



That is it! This recipe makes 20 eggs.  Share them with your friends! And share this post with them too, will ya? ;)

I hope you and your loved ones enjoy this simple recipe this Easter! i know I will be!



Related posts:


  1. these look delicious – I must get into coconut flour as now I have a little kid at a school with no nuts I need to get into nut free cooking

    • oh there is tons out there! You just gotta look for it! I like it because I find a little goes a long way, so it is more affordable than other gluten free flours.

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  3. Do you think this would work with a nut butter like almond butter?

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  1. […] you can’t tolerate nut butter, Canada Girl Eats Paleo has a nut-butter-free egg made from dates and […]

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