These Healthy Cashew Butter Eggs are a take on your favorite seasonal peanut butter cup egg made healthy by using ingredients like dark chocolate, all natural cashew butter, maple syrup, coconut flour and some superfood add-ins! Paleo, vegan and definitely a must. Mr. FMK couldn’t get enough of these!
Guys 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 a constant stash on hand.
Also so delicious that everyone who tries them immediately falls in love and wonders what the heck they are. 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. I kid, I kid.
I did say, “I’m setting them on the top shelf but DON’T EAT THEM ALL.” He was nice and shared the last cashew butter egg with me.
So those lasted maybe a day and a half? We’re now onto our second batch already. I mean 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!) treat to have this season.
Healthy Cashew Butter Eggs
Oh and I threw in some reishi powder for funsies. If you’re unfamiliar with reishi it’s a mushroom that is said to have adaptogenic properties, meaning they help our bodies adapt to stress that occurs both mentally and physically.
It’s one of those “health food trends” that I was a little reluctant to try at first, but after reading about it in several different articles I thought I’d give it a shot. I’ve been blending reishi powder into my morning coffee (the NutriBullet works great for this) and it’s also found in my favorite REBBL drinks as well as four sigmatic coffee that I have in rotation with regular coffee.
I figure reishi is a great addition to potentially anyone’s diet, considering all of the stress we deal with on a daily basis. And even though I can’t necessarily say one way or another if I “feel any different” I’m pretty sure it’s not doing my body any harm. Not to mention some of the research out there touting it’s benefits.
Other superfood add ins you could throw in (without altering the taste *too much*) would be maca powder or ashwagandha powder. If you’re unfamiliar with adaptogenic herbs, my friend Brittany shared a great post going over some of the basics here.
Just 5 Simple Ingredients
- all natural cashew butter
- maple syrup
- coconut flour
- dark chocolate
- coconut oil
- reishi, maca or ashwagandha powders (optional)
If you’re making these for a family gathering you may want to check with people first before adding in the adaptogen powders. But if you’re like “These are alllll mine” and you’re curious about the superfood boost, go for it.
How to Make Healthy Cashew Butter Eggs
These come together very quickly, and are fun to make!
Mix wet ingredients, add dry
In medium bowl combine cashew butter with maple syrup. Then stir in coconut flour and touch of 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.
I used my OXO cookie scoops to make dough balls. Then you 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 TBS.
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 but I’m thinking about getting some dipping tools) into your bowl of chocolate and place back on the lined baking sheet.
TIP: Try to drip off excess chocolate or you’ll end up with a large blob of chocolate around each egg.
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.
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.
Time to sink your teeth in!
And that is it, my friends. Healthy chocolate treats ready in about 30 minutes. Perfect for surprising your friends with something that is actually pretty good for them.
balance and moderation <3
If you make this recipe, leave a comment and review here on the blog! I love seeing your creations. Xx Ashley
- 3/4 cup all-natural creamy cashew butter*
- 2 TBS pure maple syrup**
- 2 TBS coconut flour***
- pinch sea salt
- 4oz quality dark chocolate or 2/3 cup chips (dairy-free/vegan if needed)
- 1 tsp coconut oil
- 1 tsp reishi powder or maca powder or ashwagandha powder (optional)
- Line medium baking sheet with parchment paper; set aside.
- 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.
- 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.
- Transfer baking sheet with shaped cashew butter eggs to chill in freezer for 20 minutes, or fridge for 45 minutes.
- 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.
- 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.
- 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.
- Now the eggs are ready to enjoy! Best stored in fridge until ready to be eaten.
*You can sub almond butter or peanut butter. Coconut butter is not an equal sub.
**sub honey or agave syrup if desired.
***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 TBS. 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: 549
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
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