White Chocolate Cashew Butter Eggs
Ingredients
Filling
- 1 1/2 cup almond flour
- 1 cup cashew butter
- 1/3 cup maple syrup
- 2 tbsp melted coconut oil
- 1/2 tsp pure vanilla extract
White chocolate coating
- 1 1/2-2 cups vegan white chocolate chips
- 1 tbsp coconut oil
Preparation
Combine all the ingredients for the filling in a medium-sized bowl.
Place the filling mixture in the fridge for about 5-8 minutes to set.
Place a piece of parchment paper on a baking tray, form the dough into egg shapes, place them on the paper, and repeat until all dough is used.
Place the egg-shaped dough into the freezer for 10-15 minutes to harden.
Melt the white chocolate according to package instructions, add coconut oil, and mix until combined.
Once the dough has hardened, dip the eggs into the melted chocolate using a fork, place back onto parchment paper, and repeat until all are coated.
Place the coated eggs into the fridge for 15-20 minutes or until the chocolate has hardened. Enjoy!
Tips
If the mixture is too runny, add 1 teaspoon of almond flour at a time until desired consistency.
If the mixture is too dry, add 1 teaspoon of nut butter at a time until desired consistency.
