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Healthy Cashew Butter Eggs

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.

Prep Time
20 mins
Total Time
30 mins
Servings: 14 small eggs or 7 large eggs
Calories: 133 kcal
Course: Dessert
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
Optional
  • 1 teaspoon reishi powder maca powder or ashwagandha powder
  • 2 tablespoons collagen peptides not vegan
  • flaked sea salt for sprinkling on chocolate

Instructions

    Cup of Yum
  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 Information

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%)

Nutrition Facts

Serving: 14small eggs or 7 large eggs

Amount Per Serving

Calories 133

% 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.