A simple recipe to make Speckled Egg Easter Fudge, using dark chocolate chips, peanut butter, almond milk and speckled eggs – the perfect way to treat your loved ones this Easter.
This fudge contains no condensed milk and all you need is a small square container to pour the fudge into.
It sets in the fridge within one hour and serves four people. The recipe can also be doubled.
Making Speckled Egg Easter Fudge
- First off, you need a small lunch box or tin around 12 x 12 cm
- If you don’t have almond milk, you can use coconut cream or dairy milk or even cream
- The most important ingredient is chocolate of course, and I used a good quality dark chocolate for this recipe
- You can use almond or cashew butter if you don’t have or like peanut butter
- You melt the peanut butter, chocolate and milk together, spread out into the square container, top with speckled eggs and refrigerate.
- You can double the recipe, just use a bigger tin/container
- This fudge is best stored in the fridge
The Ingredients to Make Speckled Egg Easter Fudge
For my peanut butter, I used the Yum-Yum sugar-free version.
Other Easter Recipes
If you are looking to make something else this Easter with Speckled Eggs, you could try my:
Time for the recipe and I wish you a Hoppy Easter! 🐇
Speckled Egg Easter Fudge
- 1 1/2 cups Dark Chocolate Chips or milk chocolate chips
- 2 tbsp peanut butter or any nut butter
- 2 tbsp almond milk or preffered milk
- 100 g speckled eggs
- In a small saucepan over a medium heat, melt all of the ingredients except the speckled eggs.
- Once melted, pour into a small square container (mine was 12 x 12) that is lined with baking paper or tinfoil. Generously dot the fudge with speckled eggs.
- Refrigerate for about 1 hour until set.
- Store leftovers in an airtight container in the fridge.