Can I use another nut butter?

Yes – you can use peanut butter u003cemu003e(check out my recipe for Peanut Butter Eggs u003ca href=u0022https://www.fitmittenkitchen.com/healthy-peanut-butter-eggs/u0022u003eHEREu003c/au003e)u003c/emu003e, 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. u003cemu003eCoconut butter will not work.u003c/emu003e

Do I have to make egg shapes?

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.

Is there a substitute for coconut flour?

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.

Can I use another kind of sweetener?

Any liquid sweetener should work here. Use your favorite or whatever you have on hand.

Healthy Cashew Butter Eggs • Fit Mitten Kitchen

Name: Healthy Cashew Butter Eggs
Prep time: 20 min
Total time: 30 min
Cuisine: american
Ingredients: 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

Healthy Cashew Butter Eggs

four stacked cashew butter eggs, with bite taken out of one on top, set on small plate on dish towel next to roasted cashews

Print Recipe

★★★★★

5 from 7 reviews

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.

Author: Ashley
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

Ingredients

Units Scale

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

Optional

1 teaspoon reishi powder, maca powder or ashwagandha powder
2 tablespoons collagen peptides (not vegan)
flaked sea salt, for sprinkling on chocolate

Cook Mode Prevent your screen from going dark

Instructions

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.

Notes

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).

Nutrition

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

Find it online: https://www.fitmittenkitchen.com/healthy-cashew-butter-eggs-paleo-vegan/