Chocolate Cashew-Coconut Butter Eggs
 
Prep time
Cook time
Total time
 
Author:
Serves: 10
Ingredients
  • 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
Instructions
  1. 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).
  2. Add in coconut flour, and continue processing until well-blended and smooth.
  3. 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.
  4. When you have your eggs formed, place them in the freezer to set for 10-15 minutes or until firm.
  5. In the meantime, melt your chocolate chips (I did this in 20 second intervals in the microwave) and stir in your coconut oil.
  6. 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.
  7. Place eggs back in the freezer until set (another 10 minutes).
  8. Store in a sealed container in the freezer.
Recipe by The Balanced Berry at https://www.thebalancedberry.com/chocolate-cashew-coconut-butter-eggs/