The classic peanut-butter egg gets a makeover! Homemade cashew-coconut butter is formed into eggs and covered in rich dark chocolate. Bonus: they’re super easy to make.
Chocolate and nut butter are a match made in heaven. You don’t need me to tell you that. Even I, as a peanut butter hating child, would jam on some Reese’s when the opportunity presented itself. Nuts, and nut butter (although let’s be real, in the 90’s there was only peanut butter…fancy nut butters hadn’t taken off yet) simply were not my jam. I just hated it. But Reese’s cups (and eggs)? Those were different.
Now that I have come to my senses and appreciate all nut butters in their glory, I have an even stronger appreciation for the chocolate + nut butter duo. My first attempt at this recipe actually resulted in a coconut-cream egg. They were delicious, but essentially were just egg-shaped Mounds bars. The nut butters were missing in action. I love me some peanut butter, but as I’ve said cashews and I are having a moment. Like Miley, I can’t/won’t stop. So I knew a cashew egg needed to happen. I decided to create a best of both worlds type of situation, combining coconut and cashew. The results were GOOD, friends.
Like real good.
So good I almost didn’t get to take pictures because my family was staked out ready to pounce on these like hawks. It was one of the fastest photo shoots I’ve done, because my mom was circling the kitchen ready to claim her prey.
I’m not mad at her. I mean, hi.
These bad boys are decadent, satisfying and made with REAL ingredients. No refined sugar, sketchy preservatives or artificial flavors. Plus, they are SUPER easy to make. Whip up the filling in your food processor, allow about 20 minutes total for freezing time, and you’ve got a wholesome treat. They can also easily be made into nut butter cups instead of eggs by using a mini muffin pan and liners. Whatever’s clever.
- 2 Cups Roasted, Unsalted Cashews
- 1 Cup Unsweetened, Shredded Coconut
- 3 Tablespoons Maple Syrup
- 2 Tablespoons Coconut Flour
- 1 Cup Dark Chocolate Chips
- ½ Tablespoon Coconut Oil
- In a food processor, begin processing the cashews, shredded coconut and maple syrup. Blend until smooth, and a nut butter consistency forms (this takes about 5-7 minutes).
- Add in coconut flour, and continue processing until well-blended and smooth.
- To make each egg, take about 3 tablespoons of the cashew-coconut filling, and form into an egg shape. Set on a parchment-lined plate or cookie sheet, and repeat with the rest of the filling.
- When you have your eggs formed, place them in the freezer to set for 10-15 minutes or until firm.
- In the meantime, melt your chocolate chips (I did this in 20 second intervals in the microwave) and stir in your coconut oil.
- When the eggs are set, carefully dip each egg in the chocolate and coat evenly. Place back on cookie sheet or plate and repeat until all eggs are coated. Drizzle with additional chocolate if desired.
- Place eggs back in the freezer until set (another 10 minutes).
- Store in a sealed container in the freezer.
What are your favorite candies?
What foods did you hate as a kid, but love as an adult?
So adorable! And like Miley also said, only God can judge ya, so forget the haters because cashews I love ya…or something like that 🙂
Haha exactly 😉
Omg yum! I cannot wait to make these – cashew and coconut? done and done. Also loving the Miley references
Cashew + Coconut are the best things ever. Also, I got Miley references for dayz…
Delicious!!!!! I think Easter candy is far superior over all other holiday candy- cadbury caramel eggs…holy crap.
Cadbury eggs are actually the best. So many delicious treats this time of year!
These look so yummy I want them in my bellyyy!!! PS: you are an AWESOME photographer!!
Thank you so much! <3