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Cashew Butter Easter Eggs

Chocolate Covered Cashew Butter Easter Egg Candy by Ashley of MyHeartBeets.com

Cashew Butter Easter Eggs

5 from 1 review
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Servings 12 candy eggs


  • 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


  • 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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