Naturally-Sweetened, Vegan Chocolate Cashew Cream Eggs: A Healthy Plant-Based Cadbury Creme Egg Dupe

coconut cream

🥗Healthier: silken tofu

💰Cheaper: coconut milk

Silken tofu provides a creamy texture with fewer calories.

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: semi-sweet chocolate chips

Cacao nibs are lower in sugar and add a crunchy texture.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is a vegan alternative and often less expensive.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is a less processed alternative.

Start by processing 1/2 cup of medjool dates with 1/2 cup of cashew butter, 1 tablespoon of flax seed, and a dash of salt in a food processor until fully incorporated and the dates are chopped.

Line a baking sheet with parchment paper and form about 1 to 2 tablespoons of the cashew butter mixture into egg shapes.

Place the formed egg shapes into the freezer to firm up while making the chocolate.

In a small pot, melt 1 cup of cacao butter over medium heat using a double boiler method (placing the small pot in a larger pot with water).

Once melted, transfer the cacao butter to a mixing bowl and add in 1 cup of cacao powder, a dash of salt, 1 teaspoon of vanilla extract, and 1/2 cup of date syrup. Mix well until fully combined.

Remove the cashew butter eggs from the freezer and roll them in the dark chocolate mixture using two forks to lightly coat them.

Place the chocolate-coated eggs back onto the parchment-lined baking sheet and return to the freezer to firm up.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens