Strawberry Cashew Butter Truffle Eggs
Move over Reese's Eggs, there's a new delicious chocolate egg treat in town! These Strawberry Cashew Butter Truffle Eggs are one of my favorite treats to make around Easter time that never disappoints. I love the combination of strawberries and chocolate and when you add cashew butter to the mix, It's next level! These truffle eggs are dairy, grain, gluten, and refined sugar free but definitely don't lack in flavor!
Equipment
- 1 silicone Easter egg mold
Ingredients
- 12 oz creamy raw cashew butter
- 1 cup freeze dried strawberries
- 1/3 cup maple syrup
- 1 tbsp plus 2 tsp melted coconut oil
- 3 tbsp coconut flour
- 1 tsp vanilla extract
- Natural red/pink food coloring(optional)
- 1 cup chocolate chips
- 1 1/4 cup dairy free white chocolate chips
- Natural white sprinkles(optional)
Instructions
- In a small food processor, add the freeze-dried strawberries and then process until a powder forms. Set the strawberry powder aside.
- In a bowl, mix together the cashew butter, maple syrup, 1 tbsp melted coconut oil, and vanilla extract. Mix together well.
- Add in the coconut flour and strawberry powder and mix together until well incorporated.
- Add the strawberry cashew butter mixture into silicone egg molds(or can shape by hand) and freeze for 1 hour.
- Melt the dark chocolate chips along with 1 tsp coconut oil either in a double boiler or in the microwave for 30-second increments. Repeat with the white chocolate.
- Take the strawberry cashew butter eggs out of the molds and dip half in the melted dark chocolate and place on a parchment paper lined sheet pan.
- Mix some natural pink food coloring with the melted white chocolate and dip the remaining eggs in the chocolate and place back on the parchment paper.
- Drizzle some of the chocolate on top of the eggs and let them set. Cut off any excess chocolate around the strawberry cashew butter eggs and enjoy!