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Cashew Butter Reeses Eggs stacked on top of each other; one bitten open to show the inside

Cashew Butter Reese's Eggs (Gluten Free and Dairy Free)

Make these 5-ingredient, no-bake gluten free and dairy free cashew butter Reese's eggs with maple syrup and dairy-free chocolate. A healthier version of the classic Easter treat!
Prep Time 15 minutes
Cook Time 0 minutes
Chilling Time 1 hour
Total Time 1 hour 15 minutes
Serving Size 6 Eggs

Equipment

  • Parchment Paper
  • Baking Sheet
  • Mixing Bowl
  • Measuring Cups & Spoons

Ingredients

  • 1/2 cup cashew butter
  • 1/4 cup coconut flour
  • 1/4 cup maple syrup
  • 1 cup dairy free chocolate chips
  • 1 tablespoon coconut oil
  • Easter sprinkles optional

Instructions

  • Mix cashew butter with coconut flour and maple syrup in a medium bowl until well combined.
    1/2 cup cashew butter, 1/4 cup coconut flour, 1/4 cup maple syrup
    cashew butter, coconut flour and maple syrup in mixing bowl for cashew butter Reese eggs
  • Using a tablespoon, scoop mixture and use your hands to roll and form into egg shapes.
    use your hands to shape the cashew butter eggs
  • Place eggs on a parchment paper-lined baking sheet and freeze for 30 minutes.
    cashew butter Reese eggs shaped on parchment lined baking sheet for freezing
  • Five minutes before removing eggs from freezer, melt chocolate chips and coconut oil together in a microwave in 30-second intervals, stirring between each. You want the chocolate to cool for a few minutes so that it does not melt the cashew butter.
    1 cup dairy free chocolate chips, 1 tablespoon coconut oil
    melted dairy free chocolate chips and coconut oil in bowl for cashew butter Reese eggs
  • Dip each frozen egg in the melted chocolate mixture, coating completely.
    cashew butter reese egg being raised out of the dipped chocolate and letting the extra chocolate run off
  • Place chocolate-covered eggs back on parchment paper to set and add Easter sprinkles on top if desired before the chocolate dries.
    cashew butter reese egg easter treats placed on parchment paper to set
  • Return to freezer for 30 minutes or until chocolate is set.
    cashew butter Reese eggs in pan to freeze and set
  • Enjoy! Store leftovers in the refrigerator or freezer.
    Cashew Butter Reeses Eggs stacked on top of each other; one bitten open to show the inside

Video

Notes

If the mixture is too sticky to handle, refrigerate for 15 minutes before shaping.
  • These cashew butter eggs will keep in the refrigerator for up to 1 week or in the freezer for up to 3 months.
  • Allow frozen eggs to thaw for about 5-10 minutes before eating for the best texture.
  • For a firmer center, add an additional tablespoon of coconut flour