These Healthy Cashew Butter Eggs are a take on your favorite seasonal peanut butter eggs recipe. Using ingredients like dark chocolate, all natural cashew butter, maple syrup, coconut flour and some superfood add-ins! Paleo, vegan and definitely a must.
Recipe originally published March 2018. Updated with more information March 2022 – Same recipe!
We have a winner! And that winner is these Healthy Cashew Butter Eggs. It’s one of those treats that is so easy to make you wonder why you don’t have always have a stash on hand.
Not to mention, so delicious that everyone who tries them immediately falls in love. I asked Mr. FMK if he would like one of my newest treats and before he even finished his last bite he asked for another. I reluctantly gave him one more and then found a hiding spot in the fridge for the rest.
Kidding, but not really.
These never last long in our house. When a no-bake dessert comes together in less than 30 minutes and made with six ingredients, how can you not make them over and over again? Such a delicious (and healthy!) easter dessert to have this season.
Just 6 Simple Ingredients
These cashew butter eggs don’t require many ingredients, you may already have everything on hand!
Here’s what you need:
- all natural cashew butter – I used my creamy homemade recipe! But you can use store-bought, too.
- maple syrup – to sweeten the cashew butter filling. Using maple syrup keeps this recipe vegan-friendly, but you can use another liquid sweetener.
- coconut flour – this helps absorb some of the liquid to create a soft, melt in your mouth kind of bite. If you can’t do coconut flour, you can sub 3 tablespoons of almond flour.
- dark chocolate – make sure to use a quality dark chocolate for the best flavor and melt. Use something like Lily’s brand for a lower sugar option, Theo’s chocolate bars for a vegan friendly option, or Enjoy Life morsels for another vegan friendly option.
- coconut oil – helps smooth out the chocolate better for easier dipping. If you find your chocolate is fully melted and has a good consistency without it, you can omit the coconut oil if needed.
Additional Superfood Add-Ins
- reishi, maca or ashwagandha powders can all be added for a little superfood boost.
- Collagen peptides can also be added, if not vegan.
Making Homemade Cashew Butter
I used homemade cashew butter for these easter egg treats and all you have to do is roast some cashews, throw them in a food processor once cooled, and process until creamy nut butter forms.
You can find the full tutorial here.
No Bake Easter Treat in 30 Minutes!
These come together very quickly, and are fun to make! If you are making these with kids, you can create an assembly line for mixing the ingredients, scooping, shaping and dipping.
Shared below is a quick rundown of how to make them, with step-by-step photos.
The full recipe with ingredients, amounts and directions can be found in the recipe card at the end of the post.
Make the Filling
In medium bowl combine cashew butter with maple syrup. Then stir in coconut flour and touch of fine sea salt (if using unsalted cashew butter). The dough should be thick but soft enough to scoop. Be careful you don’t add too much coconut flour or your dough will be crumbly. You can fix this by adding more cashew butter or a splash of milk if needed.
TIP: Use a cookie scoop to make dough balls. I’ve had this one for years!
Scoop into dough balls and place on parchment paper or a silicone mat to prevent sticking.
Shape the eggs
You can either make small eggs or large eggs. I used my small cookie scoop to make the dough balls and then rolled the dough in my hands and shaped into eggs with my thumb and forefinger. If making large eggs you can use a medium cookie scoop or about 1.5 rounded tablespoons.
Once the eggs have been shaped and placed on the parchment lined baking sheet, transfer to freezer for 20 minutes to chill.
Dip in Melted Chocolate
Next is the fun part: MELTED CHOCOLATE.
Dip the chilled eggs (I just used a spoon and fork) into the bowl of chocolate and place back on the lined baking sheet.
You can also go back over the eggs a second time with a zigzag drizzle for fun. White chocolate or dots would be cute here, too.
TIP: Try to drip off excess chocolate or you’ll end up with a large blob of chocolate around each egg.
Chill in fridge to Set Chocolate
And then you just patiently wait for the chocolate to set in the fridge for about 10 minutes. Shouldn’t take too long since the cashew butter eggs were already frozen when dipping.
And that is it, my friends. Healthy Chocolate Cashew Butter Eggs ready in about 30 minutes. Perfect for surprising your friends with a little healthy treat!
They’re the perfect combination of dark chocolate mixed with a creamy, nutty slightly sweet filling.
Yes – you can use peanut butter (check out my recipe for Peanut Butter Eggs HERE), creamy almond butter, or even sunflower seed butter if you need a nut free version. You may want to add additional sweetener to the sunflower seed butter. You can also use a blend of most creamy nut/seed butters. Coconut butter will not work.
Nope! You can freeze the cookie dough shapes, you can flatten them into discs, or you could even shape into hearts. Just make sure the shapes are frozen before dipping into the melted chocolate for easier handling.
Depending on your dietary preference, you could sub almond flour or oat flour. About 3-4 tablespoons of almond flour or oat flour should be enough to create a cookie dough like texture. Just be careful not to add too much or you’ll have a dry filling.
Any liquid sweetener should work here. Use your favorite or whatever you have on hand.
These chocolate cashew butter eggs should be kept in the fridge until ready to eat, especially if you live in a warm environment.
To freeze, place in a freezer-safe container, label and use within three months.
Don’t be afraid to double the batch on this recipe, they don’t typically last long!
If you make this recipe, leave a comment and review here on the blog! I love seeing your creations. Xx Ashley
Healthy Cashew Butter Eggs
These Healthy Cashew Butter Eggs are a take on your favorite seasonal peanut butter eggs, made using ingredients like dark chocolate, creamy cashew butter, maple syrup, coconut flour and some superfood add-ins! Paleo and vegan friendly recipe.
- Prep Time: 20 minutes
- Total Time: 30 minutes
- Yield: 14 small eggs or 7 large eggs 1x
- Category: dessert
- Method: no-bake
- Cuisine: american
- Diet: Gluten Free
- 3/4 cup all-natural creamy cashew butter*
- 2 tablespoons pure maple syrup**
- 2 tablespoons coconut flour***
- pinch fine sea salt
- 1 cup high quality chocolate chips (dairy-free/vegan as needed)
- 1 teaspoon coconut oil
- 1 teaspoon reishi powder, maca powder or ashwagandha powder
- 2 tablespoons collagen peptides (not vegan)
- flaked sea salt, for sprinkling on chocolate
- Line medium baking sheet with parchment paper; set aside.
- Make filling: In medium bowl combine cashew butter with maple syrup. Then stir in coconut flour and touch of salt (if using unsalted cashew butter). Dough should be thick but soft enough to scoop. Be careful you don’t add too much coconut flour or your dough will be crumbly. You can fix this by adding more cashew butter or a splash of milk if needed.
- Shape: Using small cookie scoop or medium cookie scoop, scoop dough and place on lined baking sheet. Once you’ve scoop all the dough, begin shaping each dough ball into an egg shape. A small cookie scoop should yield about 14 small eggs and the medium cookie scoop should yield about 7 large eggs.
- Chill: Transfer baking sheet with shaped cashew butter eggs to chill in freezer for 20 minutes, or fridge for 45 minutes.
- Melt Chocolate: During the last 5 minutes of chilling time, begin melting the dark chocolate with coconut oil in small saucepan over low-medium heat; stir continuously until chocolate is melted.
- Dip: Remove cashew butter egg tray from freezer; Using spoon or dipping tool dip the eggs in chocolate, one by one and placing back on lined baking sheet. Sprinkle with flaked sea salt immediately if using, as chocolate sets fast on the cold eggs.
- Chill Again: Transfer tray back to fridge for 10 minutes until chocolate has set. Go back over the eggs again with a drizzle or double dip for thicker chocolate coating. Place back in fridge again for another 5 minutes.
- Enjoy! Now the eggs are ready! Best stored in fridge until ready to be eaten.
Sweetener: sub honey or agave syrup if desired.
Flour: Depending on the type of nut butter used, you may need a touch less or more coconut flour. The coconut flour helps create structure for the dough. I used a scant 2 tablespoons. If you don’t have coconut flour, adding about 1/4 cup of oat flour may help, but dough will likely have to be refrigerated for 20 minutes before shaping into eggs.
Nutrition approximate; based on 1 small egg (of 14 small eggs).
- Serving Size: 1 small egg
- Calories: 133
- Sugar: 5g
- Sodium: 549mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: easter dessert ideas, cashew butter, peanut butter eggs
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