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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

5 from 6 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.

Ingredients

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

Instructions

  1. Line medium baking sheet with parchment paper; set aside.
  2. 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.
  3. 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.
  4. Chill: Transfer baking sheet with shaped cashew butter eggs to chill in freezer for 20 minutes, or fridge for 45 minutes.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Keywords: easter dessert ideas, cashew butter, peanut butter eggs