Healthy Cashew Butter Eggs
User Reviews
5
Healthy Cashew Butter Eggs
Description
This recipe combines all-natural creamy cashew butter with pure maple syrup to create a soft but firm dough. Coconut flour adds structure, preventing crumbliness without overpowering the cashew flavor. A pinch of fine sea salt balances sweetness. The dough is portioned using a cookie scoop and shaped into egg shapes before chilling to firm up.
Melting high-quality chocolate chips with coconut oil produces a smooth coating for dipping the chilled cashew butter eggs. The chocolate sets with a glossy finish, enhancing both texture and flavor. Optional additions like reishi, maca, or ashwagandha powder can provide functional benefits, and collagen peptides can add protein.
The eggs can be made smaller or larger by the scoop size and are ideal for gifting or snacking. They offer a rich, nutty, and naturally sweetened alternative to conventional candies.
Adjusting the amount of coconut flour may be necessary depending on your nut butter's consistency. Substituting honey or agave syrup is possible for sweetening. If coconut flour isn't available, oat flour can be a partial substitute, though refrigeration before shaping is advised to maintain consistency.
Ingredients
- 3/4 cup cashew butter all-natural creamy
- 2 tablespoons maple syrup pure
- 2 tablespoons coconut flour
- pinch salt fine sea salt
- 1 cup chocolate chips dairy-free/vegan as needed, high quality
- 1 teaspoon coconut oil
Optional
- 1 teaspoon reishi powder maca powder or ashwagandha powder
- 2 tablespoons collagen peptides not vegan
- sea salt for sprinkling on chocolate, flaked
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
- You can replace maple syrup with honey or agave syrup as the sweetener.
- Adjust coconut flour quantity as needed for dough consistency depending on the nut butter used.
- If coconut flour is unavailable, oat flour may be used but refrigerate dough before shaping.
- Nutritional data is approximately based on one small egg when divided into 14 pieces.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14small eggs or 7 large eggs
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Serving | 1small egg | |
| Calories | 133kcal | 7% |
| Carbohydrates | 11g | 4% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Sodium | 549mg | 23% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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