Chocolate Covered Cashew Butter Easter Eggs

A healthier homemade treat, perfect for Easter! These chocolate covered cashew butter eggs are made with just 5 ingredients!

Easter is one of my favorite holidays! When I was a little kid (and well, basically until I graduated college), my mom would hide Easter eggs all over the house for my brother and me to find. I remember one year when I was pretty young, we were traveling, and I was so worried that the Easter bunny wouldn’t find us… he did, of course, and he left us circus tickets. And then there was the year when Mr. Bunny brought us a basket of beanie babies (also awesome at the time). I love that the Easter Bunny would bring us things/toys rather than always giving us candy, but I have to admit, getting candy was a pretty great treat too.

If you celebrate Easter but don’t want your kids overindulging in unhealthy treats, try making these pretty little chocolate-covered cashew butter Easter eggs:

Not only are these candy eggs gluten-free AND vegan, they’re sweet and nutty and made with 5 ingredients:

Top them with crushed pistachios, macadamia nuts, dried fruit, freeze-dried fruit – anything you can think of! It’s a fun way to “color” these candy eggs.

I’m sure you can use another nut butter here, I just happen to love the mild and sweet flavor of cashews and think they make a great base for gluten-free desserts (see: cashew butter blondies).

This recipe will make about 10-12 candy eggs. Happy Easter!

Cashew Butter Easter Eggs

Cashew Butter Easter Eggs

5 from 2 reviews

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Servings 12 candy eggs

Ingredients

 

• ▢ 1 cup cashew butter
• ▢ 2 tablespoons maple syrup
• ▢ 3 teaspoons coconut flour
• ▢ 2 tablespoons coconut oil divided
• ▢ 1 cup chocolate chips
• ▢ optional toppings: crushed nuts or freeze dried fruit

Instructions

 

• Add the cashew butter, maple syrup and 1 tablespoon of coconut oil into a small saucepan over low heat. Mix until smooth and then slowly add the coconut flour, 1 teaspoon at a time, mixing until well combined. Cover the saucepan and chill in the fridge for 1 hour.
• Using a small cookie scoop, remove some of the cashew butter mixture and roll the dough in your hands. Form it into an egg shape and place it on a parchment-lined pan. Do this with all of the cashew dough and put it in the freezer for 1-2 hours.
• Add the chocolate chips and 1 tablespoon of coconut oil to a glass bowl and heat over the stove top using the double boiler method.
• Dip the egg into the chocolate using a fork, then place on a parchment-lined sheet.
• Add toppings if desired, then place in the fridge until the chocolate hardens.

Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!