Vegan Chocolate Cashew Creme Eggs
A vegan, naturally-sweetened cashew creme egg that's perfect on Easter or anytime of the year.
Servings: 20 eggs
Ingredients
- 1 batch Homemade Naturally Sweetened Dark Chocolate (linked above) can also substitute with vegan chocolate
- 1/2 cup medjool dates, pitted
- 1/2 cup cashew butter
- 1 tbsp ground flaxseed
- 1/8 tsp sea salt
Instructions
- Prep a large baking sheet with a piece of parchment paper.
- Prep the cream egg filling: In a food processor, add the dates, cashew butter, flaxseed and 1/8 tsp salt.
- Process mixture until dates are well chopped and incorporated with cashew butter.
- Begin to form about 1-2 tbsp of cashew butter mixture into an egg shape and place on parchment-lined baking sheet.
- Once eggs are all formed, please baking sheet in freezer to firm up.
- While eggs are chilling, make homemade dark chocolate according to recipe directions (linked above).*
- Once chocolate is prepared and liquid, remove eggs from freezer. One by one, use two forks to roll egg in chocolate mixture until completely coated. Place back on baking sheet.
- Once all eggs have been dipped in chocolate, place baking sheet in freezer to set.
- After about 20 minutes, chocolate will be set and eggs can be enjoyed immediately or transferred to store in the refrigerator.
Notes
*Vegan chocolate can also be substituted for homemade dark chocolate. Check blog post above for healthier chocolate recommendations.