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cashew butter eggs stacked on plate with bite taken out of top egg and roasted cashews
How to Make...

Healthy Cashew Butter Eggs

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.

  • Prep Time: 45 minutes
  • Cook Time: 0 minutes
  • Total Time: 45 minutes
  • Yield: 14 small eggs or 7 large eggs 1x
  • Scale:

Ingredients

  • 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)

Instructions

  1.  Line medium baking sheet with parchment paper; set aside.
  2. 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. 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. Transfer baking sheet with shaped cashew butter eggs to chill in freezer for 20 minutes, or fridge for 45 minutes.
  5. 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. 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.
  7. 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. Now the eggs are ready to enjoy! Best stored in fridge until ready to be eaten. 

Recipes Notes:

*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).

Nutrition Information:

  • 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