Easter is one of my favorite holidays! When I was a little kid (and um, basically until the day I graduated college), my mom would hide Easter eggs all over the house for my brother and I to find. There’s just something that’s so fun about an Easter egg hunt. I remember my favorite Easter was spent in a hotel room. 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 E.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 CLEAN ingredients: cashew butter, coconut oil, maple syrup, coconut flour and chocolate chips (I buy gluten-free, dairy-free and soy-free chocolate chips but you can use whatever you want). Top them with crushed pistachios, macadamia nuts, dried fruit – anything you can think of! It’s a fun way to “color” these candy eggs.
Cashew butter can be somewhat expensive unless you happen to have an ALDI nearby. I always buy several jars of nut butter (cashew, almond, peanut) whenever I’m there – you can get a 12 ounce jar of cashew butter or almond butter for just $5.99 (a price that’s much cheaper than you can find at other stores). I’m a HUGE fan of cashew butter – I love the mild and sweet flavor of cashews and I think they make a great base for gluten-free desserts (see: cashew butter blondies).
I love cashew butter so much that truthfully, I had a hard time not eating all of the cashew butter eggs before it was time to dip them into chocolate. They’re reallllly good – even without the chocolate coating:
This recipe will make you about 10-12 candy eggs. As you can see, there are only 7 eggs pictured below… That’s because I ate 3-4 eggs for breakfast… candy eggs that is (wink!).
- 1 cup Simply Nature cashew butter
- 2 tablespoons maple syrup
- 3 teaspoons coconut flour
- 2 tablespoons Simply Nature coconut oil, divided
- 1 cup chocolate chips
- optional toppings: crushed nuts
- 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.
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PAID ENDORSEMENT DISCLOSURE: Thanks ALDI for sponsoring this post! I love that you now carry so many gluten-free options for me & my readers!